The Essential New York Times Cookbook: Classic Recipes for a New Century
Teddie's Apple Cake
Page 753
| Course Type: Desserts
Tags: zu
Recipe Reviews
kateq from annapolis, md
We love this cake. It's very easy and seemingly foolproof. At first glance, the ingredients seem wrong--too much sugar, no milk or buttermilk--but it works beautifully. The batter is very thick and a bit unwieldy. It almost seems as if there is too much apple for the amount of batter. But the end result is fabulous. From a very simple group of pantry staples, comes a complex, rich tasting cake. A keeper for sure.
A cake that lives up to its hoopla. Really easy to make. And to eat. Amazingly light textured. Used more or less the full amount of sugar, since it's the first sweet I've made from this book, and it was fine -- which is unusual for a U.S. cookbook. (For many US recipes I cut the sugar back up to 1/2 so it's not excruciatingly sweet.)
Definitely a make-me-again cake.
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