Hi! Used 1 Granny Smith and 1 Winesap! They are medium dense and a bit tart so a great pairing with all of the neutral fats in the cake! We loved this combo.
Would it still be okay with miyoko’s butter (non dairy but still really rich) and lactose free buttermilk (plant milk + ACV)? The lactose intolerant struggle is real.
I look so forward to your newsletter every week. Brings me such joy when it pops into my email. Been trying all recipes. Not a disappointment yet. In to the kitchen to make the apple cake. Keep on writing.
two alts i've tried that have worked for me in the past: mixing a tbsp or so of white vinegar or lemon juice into milk (dairy or non-dairy). when you let it sit, it "curdles" a little and gives you the tang you want. second - you could also mix a little yogurt into some milk for the same effect.
OMG. My husband whipped this up this morning and it’s so good we’ve almost finished it today. We had to stop ourselves so there’s be some left to go with our coffee tomorrow morning.
help!! What is the ration of apple to batter supposed to be like... I just tried it and it felt like A LOT of apples (more than the batter) and then it came out a wet gross mess
Just wondering if you live someplace in high altitude and if that might be the problem. I have tried some recipes and followed the directions but the middle remains uncooked. So if anyone has any recommendations I would greatly appreciate! thanks
Hi! I'm in NYC so no altitude here. I tried it again with a bigger pie plate thinking maybe it needed to spread out more, but still uncooked. So strange. Lmk how you make out if you try it again.
Hi! Do you recommend any particular varietals of apples for the recipe?
Hi! Used 1 Granny Smith and 1 Winesap! They are medium dense and a bit tart so a great pairing with all of the neutral fats in the cake! We loved this combo.
This looks amazing. Going to sub yogurt for buttermilk since that's what I've got.
Would it still be okay with miyoko’s butter (non dairy but still really rich) and lactose free buttermilk (plant milk + ACV)? The lactose intolerant struggle is real.
I'm planning to try this too. Not lactose intolerant but really trying to avoid the dairy machine these days.
I did it with coconut milk drink (not the thick kind) and ACV. Seemed fine 🤷♀️
I look so forward to your newsletter every week. Brings me such joy when it pops into my email. Been trying all recipes. Not a disappointment yet. In to the kitchen to make the apple cake. Keep on writing.
What would be a good buttermilk substitute? Can’t wait to make this!
two alts i've tried that have worked for me in the past: mixing a tbsp or so of white vinegar or lemon juice into milk (dairy or non-dairy). when you let it sit, it "curdles" a little and gives you the tang you want. second - you could also mix a little yogurt into some milk for the same effect.
Sour Cream is a great sub.
Anyone try a cast iron skillet for this?
Update - did it in a cast iron and it turned out beautifully! Unreal crispy, sticky, caramelization would recommend it!
I love this idea. Gonna do that this weekend.
OMG. My husband whipped this up this morning and it’s so good we’ve almost finished it today. We had to stop ourselves so there’s be some left to go with our coffee tomorrow morning.
help!! What is the ration of apple to batter supposed to be like... I just tried it and it felt like A LOT of apples (more than the batter) and then it came out a wet gross mess
Same here. I used a thin slices of apple and covered the bottom but they didn't overlap or touch. Had a goopy mess. BUT what was cooked tasted good.
We devoured this cake in an obscene amount of time, I can't wait to make it again.
I've made this cake 4 times and each time the middle remains uncooked after 30 minutes but the edges are getting burned. Any suggestions?
Just wondering if you live someplace in high altitude and if that might be the problem. I have tried some recipes and followed the directions but the middle remains uncooked. So if anyone has any recommendations I would greatly appreciate! thanks
Hi! I'm in NYC so no altitude here. I tried it again with a bigger pie plate thinking maybe it needed to spread out more, but still uncooked. So strange. Lmk how you make out if you try it again.
Can you make this ahead of time? Thinking of making it for Christmas dinner.
Has anyone made Alison's El Pastor recipe from Dining In? I would like to know if the chili's she uses in the recipe are dried or fresh. Thank you
Hi Kimberly! They are dried. “Fresh” guajillos are hard to come by and go by the name “mirasol.”
Thanks so much for the response. I will make the recipe tonight!
Made it tonight and can attest it's delicious
I have an over abundance of peaches and nectarines at the moment (I’m in Australia). Would they work instead of apples?
Pleeease alisonnnn. Measures in gramsssss. Pleaseee