Appears in Cook's Illustrated September/October 2001
Some apple cakes turn out shellacked and inedible while others are eggy and sodden. Fifty apple cakes later, we discovered a better way.
Many apple cake recipes produce eggy and sodden results or else cakes that are really no more than oversized apple muffins. For a buttery cake with enough structure to support a crown of golden, tender apples, we strengthened our classic ye...