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I have been making this recipe for the past 20 years and I have not had a bad one yet. It always comes out moist and tasty. If you can't get hold of cooking apples use ordinary eaters and just hold back a little bit of sugar. As with all apple cakes there is a fair bit of preparation so I always double the ingredients and make two at a time. I always mean to freeze one for later (it freezes perfectly) but nearly always end up eating them both. It is perfect hot or cold, alone or with custard. Enjoy!
Units: US | Metric
Serving Size: 1 (104 g)
Servings Per Recipe: 6