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Apple, Pecan And Cinnamon Cake
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This easy cake is based on an apple muffin batter and is gilded with a topping I stole from the banana cake in Stephanie Alexander’s book A Cook’s Companion. Be sure not to overstir the mixture – lumps give it character.
A mixture of top-quality apple juice with equal quantities of fizzy water will not only strike the right flavour note, but is light and refreshing enough to pair with this beautifully moist cake.
Typical values per serving:
This recipe was first published in October 2007.