This recipe comes from my mother. It tastes good.
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 cup packed brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup chopped pecans
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, room temperature
- 1 cup white sugar
- ¾ cup apple butter
- 1 teaspoon vanilla extract
- ½ cup whole bran cereal or wheat germ
- 1 cup sour cream
- 2 eggs, room temperature
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch pan.
- Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
- Sift together the flour, baking powder, baking soda, and salt.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
- Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
- Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.
Nutrition Facts
| Calories | 399 kcal |
| Carbohydrate | 61 g |
| Cholesterol | 60 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 336 mg |
| Sugars | 41 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Can’t tell you what it tastes like, but it smells good. Just out of the oven. Easy to make. I mixed all dry ingredients and added the liquid ingredients gradually, the eggs last and one at a time.
This tastes better as each day goes by!
Having read reviews prior to making this delicious cake, I did reduce the amount of brown sugar in the topping to limit sweetness a bit. This cake is indeed moist and fluffy, I also used plain vanilla yogurt rather than sour cream as another reviewer suggested. Absolutely will share with family and friends and make this again!! Yumm Yumm!
I perked this up a little with some clove, allspice, and ginger to really round out the spice mixture, I also used freshly grated nutmeg. I took it to two houses for Thanksgiving, and everyone loved it.
I chose this recipe because it has both apple butter and sour cream which I needed to use up. I used oatmeal instead of cereal/wheat germ. Definitely a keeper.
Utterly scrumptious! Comes out so moist, yet light-I’ve never seen a cake disappear so quickly! (Sadly, I’d halved the recipe, but I won’t be making that mistake again.) Following others’ comments, I substituted Instant Oatmeal for the bran/wheat germ. Omitted the nuts, because of our little grandchildren, and added some ground ginger to the brown sugar mixture. Thanks a mill for your wonderful recipe, Shirley-this one’s a keeper!
My family can’t get enough of this cake. It’s perfect for holiday gatherings.
Excellent!
Delicious and easy, I cut sugar to 1/2 of cup and add 1 shopped apple. My husband can’t wait….lol….. I give 5 star
This cake is exceptional. The crumb is nice and the cake is moist. I served it with vanilla ice cream and warm caramel sauce. A lovely company dessert!
Very dry. The photo shows a caramel sauce, and that would have helped immensely. It was tasty but more like a bread than a cake
Fabulous! Nice & moist cake with just enough sweetness. This will be a family favorite!!
This was one f the best apple cakes I’ve made thus far. Thanks for this recipe !!
No it’s in the oven waiting “So far so good”
This cake is absolutely fantastic!! The best apple spice cake without a doubt.
I agree with many others, that this is an exceptional cake. It stays moist for days. I gave half away to two neighbors, and both contacted me to say it was moist even on the third day. The only change I made was to use flaxseed meal mixed with some old fashioned oats, because I have used flaxseed meal in a muffin recipe, and it is yummy. I will make this cake again.
Awesome, but need bigger than 9” cake pan
This is honestly the best cake I have ever made. Every time I make it, people go crazy! I get 50lbs of apples every fall so make a load of apple butter and didn’t know what to do it with. Well, until I found this cake! I also cut up an Ambrosia apple into small pieces and add it to the batter which makes it even more moist. My absolutely favourite dessert recipe!
The only change I made was to sub 1/4 c. white sugar plus 1/2 c. brown sugar for the 1 c. white sugar in the cake. Reduced the amount a bit but was still plenty sweet and spicy. Took it to small group and all the ladies asked for the recipe. Baked for 35 min. and it was perfectly done and moist. Topped it with a dollop of fresh whipped cream since it was for our group dinner. Otherwise, great without. Next time I’m going to add some raisins.
The cake got good reviews at coffee hour after church. The baking time was a little bit too long in my oven so the cake was not as moist as I had hoped.
I’ve made this several times. Always great. Save more batter than you think for the top half. I’ve also used the wheat germ twice and then Uncle Sam’s cereal once. I would use either again. Great recipe… good with coffee.