Apple-cinnamon coffee cake from Cook's Illustrated Annual Edition 1995 by Cook's Illustrated Magazine

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

  • lync on December 26, 2011

    The apple/cinnamon version of this recipe is great. Two little changes: I didn't have any powdered cinnamon but did have sticks. So I ground my own and it had a wonderfully more intense cinnamon taste. Also the recipe calls for dusting your cake pan with bread crumbs.....it was early morning and I didn't feel like making a TBS of bread crumbs so I used flax seed meal.....this worked great.....no sticking and it gave a kind of nutty crunchy taste to it. Also...I really think there's too much sugar in the topping but reducing it kills the recipe's efficiency. And the need to cook it for an hour and cool it for 2 doesn't make the caveat that "it's better the day it's made" work too well for breakfast. To make it by brunch time, I mixed the dry ingredients and cooked the apples the night before so all I had to do was add the liquids and egg and put in the pan.

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