Dutch Apple Bread

Dutch Apple Bread

dutch apple cake sliced

Several Thanksgivings ago, a friend, Andrew, made this fabulous Dutch Apple Bread and shared it at a church dinner. It was so simple looking but on that cold evening, with the bread still warm from the oven, it was a total hit. The bread was moist, hearty and infused with apple flavor. It was comfort dessert at its best.

I ate a slice and it stayed in my memory for days. I love homey cakes and quick breads without the frills of adornment especially when the flavors satisfy every craving I have. And it’s not just the flavor, it’s the texture and the simplicity of good ingredients that make it so memorable for me.

So I talked to Andrew about the bread (it is really more like a cake) and in our conversation he mentioned that he had gotten this recipe from a cookbook called “More With Less” by Doris Janzen Longacre. Our conversation left me intrigued about the cookbook and even though I had asked him to email the recipe to me, I had to look the cookbook up in my local library. Lo and behold, they actually had a copy and I ended up getting the book before he had sent me the recipe!


Vi’s Fruit Pastry

Plum Nectarine Grape Fruit Pastry Baked

My forum friend Vi shared this recipe with me a long time ago. She calls it a fruit pastry but to me it’s a coffee cake which is topped with fruit. It’s simply lovely at tea time or anytime at all actually! Just beware, it is a very addictive cake and after one slice, it’s really hard to resist going back for a second and third…


Foodbuzz 24, 24, 24: The Making of a Sarawak Layer Cake

Kek Lapis Sarawak – Sarawak Layer Cakes

kek lapis sarawak layer cake medley - copyright house of annie

Want to know what goes into making such beautiful cakes? So did we!

Getting to Know You

Kek Lapis, or Layer Cake, is originally from our neighboring country of Indonesia. It is made of many, millimeter-thin layers of cake, baked one layer at a time to emphasize the layers. The recipe usually calls for butter, eggs, sugar, flour, and other coloring or flavoring ingredients, but no leavening agents. It’s more like a pound cake than the light layer cakes that we have baked in the House of Annie’s own oven.

About 20 years ago, Sarawakians took kek lapis to the next level by incorporating vibrant colors and different flavors than the original Indonesian recipe. They went even further by crafting intricate designs into the middle of the cakes. These beautiful designs are what makes Sarawak Layer Cakes so unique. The cakes are served on special occasions like birthdays, weddings, or cultural celebrations such as Aidilfitri, Christmas, and Chinese New Year.


Marble Cake Recipe


I don’t really know what to call this marble cake. It’s not quite a pound cake and it’s not quite a butter cake. I guess the best way to describe it would be to say it’s my hybrid version of both (Marbuttle?)

When I was in Malaysia, I baked a lot of cakes using my Third Aunt’s Butter Cake recipe (and even that has been modified because I used to put in 8-10 eggs) but when I got to the US, I found that pound cakes were very popular. Even though I liked them, I found that the ones that I tried to bake up were too dry and too sweet for my Asian tastebuds.

After many trials, I’ve come up with this version that is a hybrid of both and every time I bake it, I never have any leftovers! As a matter of fact, someone who recently had some told me it’s the best marble cake she’s ever had, and I have to agree, it’s that good!


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About Us

My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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