Drunken Apple Cake ~ Kuchen Borracho

This drunken apple cake, also known as kuchen borracho, is a unique dessert made with layers of creamy apple filling nestled between bands of tender, rum-spiked cake that has an almost custardy texture.

A decorative plate topped with a slice of drunken apple cake that is drizzled with cream.

This drunken apple cake doesn’t quite resemble any type of apple cake of our childhood. It comprises layers of tender, thinly sliced apples surrounded by a not-too-sweet batter and is almost custard- or pudding-like in places. Tasting is believing.–Renee Schettler

Drunken Apple Cake

  • Quick Glance
  • (9)
  • 30 M
  • 2 H
  • Serves 10 to 12
4.8/5 - 9 reviews
Print RecipeBuy the Warm Bread and Honey Cake cookbook

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Special Equipment: 9-inch (23-cm) or 9 1/2-inch (24-cm) spring-form pan, at least 2 3/4 inches (7 cm) high


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  • For the filling
  • For the cake


Make the apple filling

Peel and core the apples. Cut each apple into 8 wedges and then cut each wedge lengthwise into slender slices.

In a bowl, combine the sugar and cream. Gently stir in the apples.

Make the batter

Preheat the oven to 325°F (160°C). Butter a 9-inch or 9 1/2-inch springform pan at least 2 3/4 inches high and dust it with flour, tapping out any excess.

In a large bowl, combine the flour, baking powder, and salt.

In a large bowl with an electric mixer or by hand, beat the butter and sugar until smooth and creamy.

Add the lightly beaten eggs to the butter mixture in 4 batches, scraping down the sides of the bowl and beating well after each addition.

Gently fold in the flour in 4 batches, adding the rum and water with the third batch. Stop mixing as soon as the last batch of flour is incorporated.

Scrape 1/3 of the batter into the prepared pan and smooth the surface. Spoon half of the apple and cream mixture evenly over the batter, leaving a 1/2-inch plain border around the edge and smoothing the slices so they’re neat and level.

Scrape another 1/3 of the batter on top of the apples and cream and smooth the surface, spreading the batter all the way to the edge of the pan. Spoon the remaining apples and cream evenly on top of the batter, and then top with the last of the batter, smoothing it all the way to the edge of the pan, which will be quite full.

Bake the cake for 1 1/2 hours, or until a skewer inserted into the center of the cake comes out clean. 

Let the cake cool in the pan for 15 to 20 minutes, then release the sides of the pan and transfer the cake to a wire rack to cool.

Slice and serve the cake warm or at room temperature. Your drunken apple cake will keep at room temperature for up to 4 days. Originally published September 30, 2010.

Print RecipeBuy the Warm Bread and Honey Cake cookbook

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    *What You Need To Know About Selecting An Apple For This Drunken Apple Cake

    • To define a “type” of tart apple that’s perfect for this recipe is sort of like trying to define a particular “type” of artistic genius like Michelangelo or da Vinci. Can’t really be done in so many words. That said, some relatively common types that fall somewhere on the tartish side of appledom include Golden Delicious, McIntosh, Northern Spy, and Tydeman. Better yet, ask your local apple guy at the greenmarket—chances are you’ll end up with the perfect local variety, quite possibly something of the vintage heirloom variety. Just be mindful not to confuse “tart” with “sour.” Save the mouth-puckering Granny Smiths and Greenings for another recipe.

    Recipe Testers Reviews

    Easy to make, even easier to love, this kuchen has everything going for it—looks, taste, ease of preparation. The apples bake up into a really flavorful filling and the surrounding cake is moist inside and crispy good on the top. The rum gives it a very subtle boost. Licking the bowl is a plus for this one!

    This could easily serve 10 to 12 people if you hide the cake after you serve it, otherwise guests will attack whatever is left and eat it before you can say Johnny Appleseed.

    This drunken apple cake is a winner! it is such a simple recipe yet produces a dessert that looks like it comes right from the bakery and tastes wonderful. It’s not too sweet and has a nice texture from the cream. This cake is perfect for autumn and will most definitely have a place on my dessert table at Thanksgiving.

    I only had a 9 1/2-inch springform pan and I was glad I used it because I needed the extra room for the apples.


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      1. We haven’t tried it with cranberries or walnuts, Rita, but I don’t think they’d be out of place. Do let us know if you try it this way.

    1. It’s quite fiddly when it comes to filling the cake tin – and I think my layers could do with some practice! But the rum in the batter is delicious, as is the cream in the apples – you can really taste it. The cake comes out not too sweet and not particularly moist – I may add more cream next time. But it’s a lovely tea-time treat! Also lots of potential for experimenting with different fruit or spices in the fruit.

    2. I don’t know if anyone might be out there on Thanksgiving morning but I have an emergency question – am baking this cake right now and the cream started leaking out of pan so I panicked and put a cookie sheet and foil underneath – have I ruined this cake now? Can anyone help me??

      1. Hi Liz. I think you did the right thing. Continue baking until your tester comes out clean and let it cool in the pan for 15 to 20 minutes. You may want to run a knife around the edge of the pan before releasing the sides in case any of that liquid has caused the cake to stick to the sides. Do let us know if it worked out ok. Happy Thanksgiving!

        1. Thank you! Will definitely let you know how it goes – I appreciate so much the reply :)!! Happy Thanksgiving!

      2. Not at all! You didn’t ruin anything. That should be perfectly fine. Maybe protect your hands with some towels or pot holders and take another sheet of foil and crimp it around the bottom of the pan to hold the rest of the cream in…and let us know how it goes! Happy Thanksgiving and fingers crossed. Seriously, though, it should be lovely.

        1. Thank you Renee! I appreciate so much your replying, I was afraid I would have bungled the cook time or made the bottom crusty. I fully understand now the need for the dough to hit the sides at the bottom of the pan haha. Hope you have a wonderful Thanksgiving :)

    3. It’s great. I used homemade apple pie filling with the receipt. Will make it again and will use a bigger bowl so that the layers will be thinner

    4. Delicious :)
      I stocked up on my organic Vermont apples and finally created this cake. I used GF flour which lessened the baking time by 28 minutes. (I find that GF flour creates a softer, moister texture.) I used dark rum, as another recipe I found on Leite’s required the same and it gave the cake a smoky alcohol taste that was yummy. After the cake cooled, I covered it with plastic wrap, which made it even moister. This cake will only last a few days!

    5. We enjoyed this. I will make it again, with the following changes. I will brown and chill the butter in advance. I will add vanilla and spice, most likely cardamom. And I will definitely add some salt. The flavors were good as is, but we felt they needed amplification. I did use tart, flavorful Northern Spy apples. That said, it’s a wonderful foundational recipe that everyone enjoyed and one that invites variation.

      1. Beth, love to hear that you made this recipe your own! Nothing makes us happier than someone being creative in the kitchen. Thank you for taking the time to share your thoughts and tweaks! Yes, as-is, the cake is very simple to let the apple flavor shine through. Looking forward to hearing which recipe on the site you try next…

    6. I so, so want to make this, but would like to either scale it down to half-size or freeze half. Would this freeze well? Thank you!

      1. Hi Beth, we didn’t try freezing this cake and I’m a bit concerned how it might affect the lovely texture. We’re curious though, if you do freeze half, please report back and let us know.

        1. Thanks! It’s in the oven now, used 1:4 Calvados and Maker’s Mark instead of rum to let my coveted Northern Spy apples shine through. Smells heavenly.

      1. Beth, I don’t think it’s impossible, as there are now recipes for loaves of bread that are gluten-free. We didn’t test it that way, so I don’t really have any suggestions for you. I’m so sorry.

    7. Would an apple corer/peeler/slicer be a good tool to call into play here? I’d like to ensure my apple slices are even, and thin enough. Can’t wait to try this.

    8. The cake is in the oven right now. I used a 9.5″ inch springform pan and there wasn’t enough batter AT ALL. I sort of made do with it but I wish I’d seen the tip about the pastry bag. Even so, I don’t think there would be enough batter. Next time I’ll use a smaller pan or I’ll double the batter and cook longer. This sounds fantastic. As soon as it’s out of the oven I’ll weigh in how it turned out – maybe the batter will spread and surprise me. :) If nothing else, it’s a great base for all kinds of fun desserts! Thank you!

    9. My God, this looks and sounds so absolutely delicious! I am thinking of making this cake for my son who loves apple desserts but would like your opinion on something; would a streusel topping be overkill? He loves crumb tops and would like to incorporate this into your recipe. If plausible, would you suggest adding the topping halfway into baking time? I’d appreciate any advice on the matter and thank you (most of all) for posting this recipe : )

      1. Hi JYH, I spoke with Karen Depp who made this cake and these are her thoughts: “…it is my recollection that this definitely stands well on its own and has an almost bread pudding type feel to it. I wouldn’t put anything streusel on it because that would take it in another direction. There is far and away enough stuff in it that gives it excellent flavor on its own and the texture doesn’t need any fooling with for mouthfeel. I know some folks really love their streusel and some families liked things “topped” off with something that translates to “sweeter than all the rest.” If that’s the case, I’d say give it a shot. But if they’re into apples and want to taste this compilation as an adventure in apples, try it without.”

      1. Svetlana, how lovely to hear from you! We haven’t tested it as such, so I can’t vouch for it like I can the recipes we put on the site. I gotta admit, I’m a little hesitant to say go ahead because this cake has such a unique texture that’s sorta a melding of custard and cake. I’m not certain whether tweaking the ingredients would muck up the texture or, since the cake is dense anyways, wouldn’t even be noticeable. Sorry to not be of more help! I’ve asked some other folks more experienced with adapting recipes for Passover to take a look at the recipe and chime in with their thoughts, so please stand by…

      2. Me again, Svetlana. I consulted with someone who is a kosher cooking guru. She explained that tweaking the cake for Passover is possible by substituting finely ground matzo cake meal for the flour. The cake would probably be somewhat heavier, however. (I noted earlier that the cake is fairly dense…I’m sorry, but it’s anyone’s guess as to whether the difference will be negligible or whether you’ll have a brick on your hands.) And rum is not kosher for Passover, so it would have to be eliminated or you could consider substituting a kosher-for-Passover booze. Hope this helps. Kindly let us know if you give it a twirl!

    10. Hi there – two things: 1. How does this cake do when made a day before serving? and 2. Would honey crisp apples work?

      Thank you!

      1. Hello and happy holidays, Ann! The cake holds spectacularly when made a day—or even up to several days—in advance. Of course, as with most things, it’s best warm from the oven, but you can easily wrap it in foil and rewarm it in a gentle oven. As for the honey crisp apples, I’m a little hesitant to say, simply because none of our testers used them so I can’t vouch from the surety of experience, but they ought to work just fine. You’ll probably end up with a super sweet cake due to their natural sweetness, but that’s hardly a terrible thing…kindly let us know how it goes!

        1. To add to Renee’s comment, the alcohol flavour intensifies as the cake “ages”. I actually prefer it a couple of days old, slightly warmed.

    11. I made this last night and used Granny Smith apples since I did not read the recipe carefully until AFTER the cake was in the oven. It still turned out beautifully and the apples were cooked with a slight bite which is how we like it. I sliced them very thinly and baked the cake at 340. It was done in 1 1/4 hours. I also used organic cane sugar instead of regular and Calvados instead of rum. It is really delicious without being too sweet.

      1. Wonderful AE! Thanks so much for letting us know about the Granny Smith apples. We’re so glad that you like the recipe.

    12. I wanted to make this for Rosh Hoshana and I love apples on the tart side, but don’t want to run into the problem of the apples not cooking through. I’ll have Paula Red, Ginger Gold, Zestar, Sansa, Akane, and Gravenstein available at the local farm. I wonder if Gravenstein, Ginger Gold and Akane might work?

      1. Hey nakedbeet. Good on you for contemplating your apple selection so carefully. Although quite honestly, as long as you start with apples that are decent at retaining their shape during cooking, it’s more about the thickness of the apple slices than it is the type of apple. What you propose sounds lovely to me, as all are decent baking apples. If it was me, I’d go light on the Akane, though, as they tend to be rather sweet. Let us know how it goes, and happy, happy new year.

    13. Oh this was sooooo good! Particularly delicious warm out of the oven—-so delicious I had to drive a slice to my mother so she could also experience it——and easily reheatable in the microwave. I used creme fraiche in the filling (maybe a low-fat version of that would work for the lady above who wanted a substitute, however, how do you substitute all the other goodies in it? It just wouldn’t be the same!!) For rum I used Captain Morgan (not the spiced one) but think next time I’ll give Goslings 151 a shot.

      One thing I found frustrating, being a European baker who is used to weighing quantities rather than measuring them, was the 11 tbsps butter. How the heck are you meant to measure accurately tablespoons of butter? I calculated it at 150g which equals 1.33 sticks (a measure I am more comfortable with and wouldn’t have required me to dash to the internet to work out quantities!).

      Still…stunning cake and it will become a regular in my kitchen——like many of the wonderful recipes you have already published.

      1. Niki, I agree, it’s like no other cake. The trick with the measurements in this recipe is that it takes precisely that amount of butter to create that texture, and so we were hesitant to change it to make it more easily measurable for those using metric. We do try to include that information when we can, and will continue to tweak recipes to accommodate that. What did Mom think?!

        1. Thanks for the reply, Renee. The texture was fine with my calculation of butter—tablespoons of a solid surely is less accurate than ounces? It’s the one thing I just can’t get my head around in US recipes. I can understand sticks, but tablespoons or cups of a solid?? Nah. Can’t fault your baking, but don’t much care for some of the measurements! Mum loved it, as did my husband and son (I didn’t tell my husband that I used his rum for the recipe, though. LOL.) Will definitely make it again, so thanks for publishing.

          1. Niki, I can’t agree with you more in terms of those pesky tablespoons. I just this afternoon tried to measure out tablespoons of frozen lard from a small tub that I keep stashed in the freezer. It wasn’t pretty what I was mumbling as I was fussing with the slippery frozen lard. Love that the drunken apple cake was a keeper, though! And lemme work on getting some proper measurements in that recipe for you….

    14. This cake looks awesome and I am definitely going to make it this weekend. My house here in CT backs up to an apple orchard so there are plenty of fresh apples to use. Do you think this cake would freeze well? I would definitely make a couple and freeze for the holidays! Thanks for all your wonderful recipes and stories – I eagerly look forward to the weekly email.

      1. Marilyn, we’re thrilled to hear you’re going to make this cake—and we envy you that apple orchard! I’m a little worried about freezing the cake, for two reasons. First, this cake has a sort of unique custardy, cakey texture, and I’m not certain how that would fare if you froze it. Second, I fear the apples, if frozen, would exude some of their juices when the cake thaws, marring the cake’s lovely and unique texture. Perhaps instead you could hold a drunken apple cake-making party with your friends? Everyone comes and picks apples and makes cakes in your kitchen, then goes home with their baked good after having spent a lovely afternoon in the company of you and everyone. Sort of an early holiday gift?

        1. Sounds like a perfect idea, Renee, and we might just have to sample a few different rums while we’re cutting up all those apples to see which would be the perfect one for this cake!!! Drunken Cake, Drunken Cooks!

    15. My Granddaughter wanted to take something to her boyfriend’s home for Thanksgiving that she helped make. We made the Drunken Apple for her. I used a layer of the apples on top and sprinkled some sugar on it before baking, it just sparkled, also did the Cream Anglaise for the sauce. It looked so good! Well, last night the Dad called to rave about how they just loved it. I didn’t make one for us, but I’ll make as one of our desserts for Christmas so we can enjoy it, too. Thanks for this recipe–we both made some happy friends with this dessert.

    16. I baked this terrific cake but was wondering if I was supposed to include all of the cream with the fruit layer? It wasn’t entirely explicit in the recipe and I wasn’t quite sure how it was going to all hang together with so much liquid! In any case, it was really delicious. Thank you.

      1. So glad you enjoyed, pastrystudio! Yes, you did the exact right thing by incorporating all of the cream into the layers. I tweaked the wording of the recipe, per your suggestion, so the instructions are more explicit. That said, we’ve heard nothing except effusive comments about the results of this recipe. I encourage you to also try the Nutmeg Cake, also from the same book.

    17. This is absolutely gorgeous. Perhaps the best apple cake I have ever eaten. Very moist, flavorful, soft, buttery, and yummylicious. Oh, and when it comes out of the oven, it looks as beautiful, too. Seriously, this cake is to be made into a kepper recipe, for absolute comfort food. LC’s portuguese olive oil and orange cake and this one, absolute gems from this website.

    18. I love, love, love this cake! I made it last week and am making again tonight. It’s one of the best apple desserts I’ve had and one of the prettiest I’ve made. You can bake this cake and be proud when bringing it to a party because it looks so much more complicated than it is. Thank you so much for continually posting wonderful recipes.

    19. I loved this cake, however the crumb was more like a quick bread. Even though I dispute it’s cakiness, I think I will add this recipe to my favorites. Thank You for sharing it!

      There are many more of Gaitri’s recipes that deserve notice. For example, her sachertorte. Apparently, she dragged her husband to every bakery in Vienna, to find the most perfect sachertorte. I made Gaitri ‘s version today for a friend’s birthday, and everyone loved it. But it was also a pleasure making it, because Gita’s instructions were easier to follow than my old recipe. Next on my list is her Tipsy Corn Cake.

    20. Thanks, LC, for introducing me to this recipe. I made it last weekend, and it was truly scrumptious. I had never heard of this cookbook before, now I will definitely seek out a copy.

      Next time, I will add more apples so the cake more closely resembles the photo, and I’ll use my mandoline to slice them very thinly.

      1. You’re very welcome, Babette. We are over the moon for this cookbook. The images, the recipes, the context for the recipes…
        I actually haven’t decided yet what to make next, indecision has gotten the better of me with so many lovely choices, so let me know which others tempt you and perhaps we can compare notes.

    21. Maybe my apples were too big but after slicing them as directed and layering them, there was no creamy custardy texture to the apples when eating the cake. All instructions were followed to the letter except the substitute of apple juice for rum.

      After 90 minutes of baking and the dry skewer test, all seemed well. Everyone ate their dessert (except me, I was the pumpkin pie hold out) Not a comment was uttered during the apple cake eating. My SO broke the news after everyone had left that the cake was good but the apples were not cooked enough. I may try it again with my mandoline some day for paper thin slices.

      1. Anne L, what type of apple did you use? I made this cake for the first time recently and I had the same experience as you :-(. BUT, I think the choice of which apples to use might be critical in this recipe. I made the mistake of using Granny Smiths (against LC’s recommendation!). I think no matter how thin you slice it (mine were about 1/8 inch thick), Granny Smith apples would still be undercooked at 325°F. However, I searched the web and found that there may be a way around this. In Chris Kimball’s (America’s Test Kitchen) French Apple Cake recipe, he uses Granny Smith apples but recommends microwaving them before baking. Note that his cake is also baked at 325°F for almost the same amount of time (1 1/4 hours) as the Drunken Apple Cake (1 1/2 hours). I might try this approach next time or just stick with LC’s recommended apple varieties.

        1. Hi, John. Well, I won’t shake my finger at you because you seem like a nice guy and you did your homework! Yes, Granny Smith apples won’t work well here because they’re too tart and too firm. The other types of apples we mentioned break down faster. The method that Kimball offers is great because it does soften the apples–but you’ll still be left with apples that are properly cooked in a cake that’s a bit too tart.

          1. Ok, David. Yes, I should try to use other less tart apples. I’ve been so used to Granny Smiths in most if not all of my baking adventures that now I feel I’m missing out on other delicious ones which I normally reserve only for eating.

            1. I’m with you, John. I remember when I was taking a baking course a million years ago, we were instructed to use Golden Delicious for some tart, or some such. I was gobsmacked. My Dad had several trees of Goldens and they were for eating not for baking. But they turned out a very tender, sweet dessert. I still lean toward tart apples, but I always listen when an author specifies a certain type. Easier in the end.

              1. Wow, I can’t believe it’s been this long since I last tried this recipe. This time, it turned out great, even without the booze! I used the same amount of cream in place of the rum since I had extra cream although I guess water might have been fine. I also tried to compensate for the rum flavor by adding some cinnamon and nutmeg to the apples. Although, after reading the comments about the rum flavor not very noticeable, I guess no added spice might just be okay. I use golden delicious also, as suggested. I couldn’t resist to try the cake after cooling for 20-30 minutes. The apples were cooked through and there was indeed a pudding like texture in some parts of the cake. So good! Thanks again for sharing this recipe!

    22. This was a delightful cake, we all just loved it. It was so nice to eat an apple dessert without the crutch of a cinnamon or nutmeg flavor. Not that I dislike either one, but it was so nice to actually taste the bright natural flavor of the Jonagolds that I used and the simple sweet little cake. Tossing the apples with cream and sugar was brilliant. It gave a nice creamy custard mouthfeel to the apples in the cake yet the apples still maintained their integrity. The batter was a little difficult to spread on the first layer because there is so little of it. I put the balance in a pastry bag and wound it around in a spiraling circle to make it easier to spread over the apples in the other two layers. It worked well. Thanks for this! The family wants it again!

      1. Hi Kiran, welcome to Leite’s Culinaria! This cake is delicious, please give it a try.

      2. Kiran, we hope this is just the first of many recipes we’ll be able to tempt you with! Welcome to the Leite’s Culinaria family. We’re glad you stopped by and look forward to seeing you in our comment forum again.

      3. Kiran, welcome. I think you’ll find LC is a great place to stop by, coffee in hand, and surf for a recipe or piece of writing you can sink your teeth into. If you have any questions, don’t hesitate to ask.

        And I certainly hope our other LC readers will welcome our newest reader (a-hem!).

        1. Yes indeed -welcome to the party! We are so glad that you decided to stop by and hope that you give some of these recipes a try. I can attest to the fact that this cake is a real winner – easy and fun to make and eat!
          We hope you let us know how you liked it!

    23. Hi. This looks amazing, but I have to say that I strongly dislike any kind of alcohol flavor in my desserts–just a taste thing. Do you think this would work as well without the rum? Can you taste the rum? Any ideas for substitutions? I might be okay with a liqueur like Calvados.

      1. Hi Susan. I’ve made this cake, and to tell the truth, you really don’t have that much of a rum taste, just the “spirit” of it—haha. Really, though, it is just an added level of flavor, nothing overbearing. If you are a real rum fan, you would probably complain that you couldn’t taste it all that much. My apples were still walking straight when they came out of the pan. Now Tipsy Squire might be another story altogether!! Karen D.

      2. Hi Susan, I think this would be wonderful with Calvados substituted for the rum. Please let us know how it turns out.

        Beth Price
        Director of Recipe Testing

        1. Alas, Beth, the Calvados experiment will have to wait–my husband persuaded to go ahead and use the rum, and it’s true, we barely tasted it. Cake was delicious as presented here!

          I wish I’d read that excellent pastry bag trick below before I made it. A warning: This is NOT a cake to make in a hurry before a dinner party! I found myself frantically trying to spread the batter with my fingers. So what I served didn’t look quite as elegant as the picture, but no one knew, and everyone loved it.

        2. I was wondering about Calvados, too, so I made it last night. (It took me 3 years to find this recipe!) And, yes! Cake meets pudding meets a snifter of Calva. Lovely. My cross section didn’t look as apple packed as the recipe pic though…more cake than apple. I might experiment with three layers of apple next time. But what a gorgeous dessert. Or…even breakfast : )

    24. I just made this cake. I had to! I am so glad I did. My husband, my 11 year old and I liked it a lot. I love your site! Thanks.

    25. This will be on my Thanksgiving table this Sunday (our Canadian Thanksgiving).
      I have my shopping list of ingredients in my purse already.

    26. Don’t laugh BUT wondering if there is a lower fat sub for the heavy cream . I can’t help but think the custard will still be delicious with a healthier option ??!

      1. Not laughing at all, Judy. I can completely appreciate your desire, although I find that baking with substitutes is always a little tricky, as dessert recipes rely on a sort of science. If you’re intent on tweaking the fat content, you could try half-and-half, which is, as the name implies, half milk and half cream. And yet I can’t vouch for the results. Something to bear in mind is that this recipe calls for just 1/2 cup of cream for 12 servings, which equates to less than 1 tablespoon of cream per person…at any rate, let us know what you decide to do!

    27. Scrumptous! So easy and so satisfying. This is my new apple dessert recipe. I have been using one by David Bouley called my Grandmother’s Apple dish, which had a simalar soft apple filling, but Drinken Apple Cake has surpassed. Drunken Apple Cake has the warm golden toasty crust and layered creamy buttery apple filling that gives it double happiness per bite. I also enjoyed reading the history behind the food. What I find particularly helpful are the advisory notes. When I was at the Farmer’s Market it helped to have different choices of which would be better-suited apples for the recipe.

      Many Thanks! Maggie

    28. I made this a few months back, and loved it. I also recommend the book, as I keep going back to it and finding more wonderful things I want to make. In fact, I was leafing through it again this evening.

        1. Well, the multi-layered spice cake was rich and fantastic, and I absolutely could not stop eating the feta and parsley buns. I used cilantro and make them often to go with soup or drinks. Next up is the pide and the spice cake with almond paste.

    29. Thanks a lot for your visit to my blog ! I’m totally flattered by your lovely comment..:) I’ve tried a few recipes from your site and so far, none of them failed to satify all of my tasters and of course myself !!

      Thanks again !

    30. Opened my home page to this beautiful site; instantly had me drooling. I will be making this next week after I go apple picking!

    31. Yum, sounds like a recipe my husband was trying to tell me about that his mom (who was German) used to make him as a little boy when they were stationed in England when his Dad was in the U.S. military. I can’t ask her for the recipe since she long ago passed away, even before I met my husband. I think I’m going to try this one and surprise my husband.


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