Cake Apple

Apple

Cake Apple

Origin/History

Originated in Connecticut. Known also as Connecticut Cake (Downing).

Tree

Not described in source.

Fruit

Size: Medium.

Form: Oblate, much depressed.

Stem: Not described in source.

Cavity: Not described in source.

Calyx: Not described in source.

Basin: Not described in source.

Skin: Yellowish, with a blush.

Flesh/Flavor: Juicy, tender, pleasant. Downing further characterizes the flavor as subacid, almost sweet. Quality rated good, sometimes very good (Downing).

Core/Seeds: Not described in source.

Season

January to March.

Uses

Valued as a late keeper and a productive variety. Downing notes it is considered particularly valuable in some localities on account of its productiveness, fair even size, and keeping quality, describing it as a great keeper.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 2 period pomological works

View original book sources (2)

Cake Apple. Connecticut Cake. Origin, Connecticut. Medium, oblate, much depressed, yellowish, with a blush. Flesh juicy, tender, pleasant, subacid, almost sweet. Good, sometimes very good. A great keeper, and in some localities considered valuable on account of its productiveness, fair even size, and keeping quality. January to March.

— A.J. Downing, The Fruits and Fruit Trees of America (1900)

Cake Apple. From Connecticut. Medium, oblate, much depressed; skin, yellowish, with a blush; flesh, juicy, tender, pleasant. January to March.

— F.R. Elliott, The Western Fruit Book (1865)

Connecticut Cake Cadwallader's Golden