A delicious, moist cake that is a wonderful way to use up excess apples.
| Servings: | 24 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 5 apple – peeled, cored and sliced
- 2 cups all-purpose flour
- ½ teaspoon salt
- 4 teaspoons ground cinnamon
- 4 teaspoons baking powder
- 4 eggs
- 2 cups white sugar
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
- 4 teaspoons white sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9×13 inch pan.
- Sift together flour, salt, cinnamon and baking powder. Set aside.
- In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.
- Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9×13 inch pan.
- In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.
- Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
Nutrition Facts
| Calories | 248 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 142 mg |
| Sugars | 21 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Easy and delicious
Only added 1/2 tsp of nutmeg, otherwise made it per the recipe. Loved it.
Simple, quick and delicious!!
Perfect recipe. Super soft, moist and flavorful with a little bit of a crunchy top. It was just what I was looking for, I’m already planning on making it again within the next few weeks. I used 4 Granny Smith apples and one Honey crisp apple. Love this, thank you!
We love this recipe! It’s really sweet but moist and delicious. I may try cutting back on the sugar next time.
This was delicious, but I did make the following change – replaced 2C white sugar with 1C white sugar, and 1/2C brown sugar.
This is the very best apple cake I have ever made. I find myself craving for it.
It was fantastic and my family loved it. Next time I will make a crumble for the topping instead of just sugar and cinnamon.
Many years ago I had a recipe but lost it, I tried this because it seemed that I remembered this recipe, as I made it often, My family, as well as myself, love it for any time of year. It is the same delicious recipe, if not even more delicious. I guarantee that you will not be disappointed.
Made a few adjustments: reduced sugar (1 cup white, 1/2 cup brown), 1/2 cup oil and 1/2 cup melted butter. Baked in a Bundt pan. Flavorful and not overly sweet. Very popular with the family.
Came out ok, not sure why it’s so highly rated though
Love it!
This was delicious, easy to make with simple on-hand ingredients, and met with rave reviews! I only had 3 apples so I substituted 2 peaches and it was just as tasty, otherwise made it exactly per instructions. Next time I will try less sugar, less cinnamon.
This was delicious!! I substituted 1/3c monk fruit for 1c sugar and was plenty sweet.
Delicious cake with strong cinnamon flavor! I used gala apples. It’s a lot a apples for the amount of batter! But you get tender and sweet pieces of apples in every bite. You definitely could reduce the sugar here. I only used half the sugar called for and the cake was plenty sweet for me.
This recipe takes a lot of work in preparation! If you have bad knees, think twice about standing while you are doing all the peeling, slicing, measuring, pouring, folding etc. A good thing I have a heavy duty Kitchen Aid mixer. The mixture is very, very sticky and it was hard for me to get it out of the mixing bowl and into the baking pan. This better be good! I used walnut oil instead of vegetable oil in place of adding the chopped walnuts. The flavor will be there, but without the nuts that some don’t care for. I also substituted organic brown sugar for refined white sugar – that stuff is bad for you. OK, I used white sugar in the topping sprinkle! It is baking now. We will soon see: PERFECT! The cake is light and moist, the Fuji Apples, sweetness, and spice level delicious. Thank you.
Very good! Next time I will chop the apples though but still very good.
This turned out so good looking that I really didn’t want to give it away! Only thing I did differently was to drizzle confection sugar and half and half mixed together just for contrast . I watched the baking time, as 55 to 60 minutes was a bit too long . 50 minutes in my oven was done, checked with a toothpick !
Would benefit from adding nutmeg and powdered ginger, possibly substituting some Brown Sugar for the white. Cooking time for my oven was 1:20 and it was still very moist.
This recipe turned out amazingly well! I’ll admit I was hesitant about the minute time for the eggs and sugar, but I did do it this way and I believe it contributed to the beautiful rise of the cake. I subbed 1/2c full fat sour cream and only 1/2c of oil. I used 1 1/2 c white sugar and 1/2 light brown sugar. I chopped the apples (all Granny Smith) vs slicing them, and I used 2 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cardamom, 1/4 tsp ginger and 1/4 tsp cloves, just to add more depth of flavor. Wonderfull!
Simple easy recipe. I just reduced the sugar amount by half and added 1/2 cup maple syrup instead. Came out great!