Chocolate chip pecan loaf cake from In the Kitchen with a Good Appetite: 150 Recipes and Stories about the Food You Love (page 359) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • KristenS on June 13, 2021

    Surprisingly dry and just not very good. Not worth the calories, won't be making again.

  • Lepa on June 11, 2017

    This is decent and I'm sure my kids will be thrilled to wake up and have this for breakfast but I agree with clcorbi that this cake's flavors are a bit one-dimensional. As soon as I tried it I wondered why it didn't have any vanilla or cinnamon- or any spice that might push the cake in a more exciting direction. My cake baked in 50 minutes and was not dry.

  • clcorbi on October 02, 2016

    This cake isn't bad, but ultimately not good enough that I'd make it again. It took longer than the 55 minutes stated for the cake to be baked all the way through, but once I cooled and cut into it I found it really wasn't as moist as I'd expected (especially with all that yogurt and butter!). Also, the flavor is a bit one-dimensional, even with the layer of coarse sea salt I sprinkled on top.

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