If you’re not sure what to do with that large rhubarb plant in your garden, try this strawberry rhubarb crisp. This dish is the solution; you’ll want to make it again and again!
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 1 (9×13-inch) cake |
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 apples – peeled, cored and sliced
- 1 cup white sugar
- 1 cup brown sugar
- 1 ¼ cups vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan. Sift flour, baking soda, cinnamon, and salt into a bowl; set aside.
- Combine apples and white sugar in a separate bowl; set aside. Mix brown sugar, oil, eggs, and vanilla together until well combined. Stir in apple mixture, then flour mixture. Fold in walnuts.
- Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 545 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 220 mg |
| Sugars | 39 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
This was a perfect dessert for a family potluck. It was neither light nor crumbly but the texture was firm like a bread pudding or pound cake. I replaced a 1/4 cup of the oil with vanilla yogurt and added nutmeg. When I make it again i will increase the yogurt/ decrease the oil further. Since I have small apples I had no idea how “3 apples” measured, so I used about 3 1/2 cups.
I really love this recipe it’s just delicious I made a lemon glaze with powdered sugar and lemon juice among the cake was warm I poked holes in it with the toothpick and poured the glaze over the cake!
Very delicious
This is a prince amongst cakes. I was fortunate to have walnuts & apples from my own garden but had to make minor changes to the recipe. I used mainly veg oil but had to top that up with olive oil because i hadn’t enough, couldn’t find my vanilla so used cinammon & used sr flour instead of ‘all purpose ‘ ( what’s that?) & baking powder & I greased my cake tin with butter. It took much longer to bake than indicated but i was using a solid fuel range & that takes a while before it’s consistent heat. Was disappointed when i tried it shortly after it came out if the oven & preferred the bowl scrapings earlier. However, left to rest overnight & it became the greatest cake I’ve made. It’s sublime. Great recipe that I’ll be using again, probably this week & with no adaptation apart from using cinammon instead of vanilla.
I thought it was really good. Where do you get Black Walnuts? I haven’t found them in California. Gina Lyons used them.
I cut back 1/4 white sugar and 3/4 cup of oil and it came out PERFECTLY!
Its absolutely delicious, but i would have gone easier on the sugar (going by the proportions of the recipe, it’s REALLY SWEET!) I added black raisins just for fun and they taste good! Is it supposed to be this crumbly though, or did I do something wrong? Love all the recipes on this site- usually easy and quite precise. Thanks for this one! 🙂 Merry Christmas and Happy New Year!
this is the Best Apple cake recipe I have ever made. It is delicious!
Love this recipe. It was moist and delicious even without the ice cream or icing. Will definitely make this over and over! I used pecans because I did not have walnuts and I used an extra apple, but otherwise followed the recipe.
Needs to be in larger pan
This is a very dense yet moist cake! I will definitely make it again!
Yummy, used black walnuts, my MOL. Favorite!
This turned out great! Next time I might use applesauce instead of 1 1/4 cup of oil…seems like a lot of oil, but it the cake sure does taste delicious!
Great cake. Very. Moist and tasty serve warm with vanilla ice cream and caramel sauce.
Like the recipe, easy to make, good quantity lasts days for a family of 4. However, The batter ends up being thick so I add apple juice to thin it up. Otherwise an all time favorite!
Yummmm!!!!!
I did make a few changes, instead of 1 1/4 cups of oil, I used 3/4 C of oil and 1/2 C of applesauce. I also added about 1/3 C of raisins and less nuts. Topped with whipped cream! YUM!!
It was okay, but quite crumbly. There are much better apple cakes around.
I made it into a poke cake with caramel sauce for my card club and it was a hit! Only thing is that its really rich so a small piece will satisfy!
I followed this recipe exactly. OMG! Gorgeous! So moist & delicious! There’s no way I can fault this cake. I’ll be making it again.
I followed the recipe to a T. This cake turned out dense and dry. The cake was very dry on the outside but moist in the middle.