Appears in Cook's Country February/March 2005
We set out to create a rich cake loaded with apples, without resorting to a dessert equivalent of zucchini bread.
For our Blue-Ribbon Apple Cake recipe, we sought a simple, easy-to-make cake in which the sweet-tart flavor of the apples was the star of the show. We found that the apples had to be cooked before baking to bring out the best of their flavo...