Chunky apple walnut cake from The Silver Palate Cookbook (page 271) by Julee Rosso and Sheila Lukins

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

  • Eat Your Books

    Can substitute applejack for Calvados.

  • MollyB on December 18, 2025

    This cake is great! Made at sea level, it was perfect and is about the best apple cake I could imagine. When I made it recently at high altitude (5,100 ft), it still tasted fabulous but sank in the middle. (Even as a pretty dense cake, we had no trouble finishing it - my 14 yr old ate it every day for breakfast this week.) So it need some adjustments for high altitude - I think I'd probably reduce the sugar by a couple of tablespoons, increase the flour by a couple of tablespoons, and raise the temperature 15-20 deg. next time.

  • jzanger on September 27, 2010

    This cake has it all: it's moist, full of apple flavor, and it's got booze goin' on! Really, it's consistently impressive and delicious. 09/12 addition: because there is so much apple be sure to cut cubes between 1/2 and 3/4 inches. I've also decided that next time I will try using only 1 and 1/4 cups sugar baked into the cake

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.