Apple Cake

  • Prep Time: 20 mins
  • Total Time: 1 hrs 5 mins
  • Serves: 12,Yield: 1cake
  • About This Recipe

    “Wonderful moist cake, made with apples straight from the orchard. I usually use Jonathan’s or Grimes Golden, but these are hard to find.”

    Ingredients

  • 2eggs
  • 2cupssugar
  • 1/2 cupvegetable oil
  • 2cupsall-purpose flour
  • 4cupsdiced apples
  • 1teaspoonvanilla
  • 1/2 teaspoonsalt
  • 1/2 teaspoonbaking soda
  • 2teaspoonscinnamon
  • 1/2 teaspoonnutmeg
  • Topping

  • 1/2 cupbrown sugar
  • 1/2 cupwhite sugar
  • 1cup water or 1cupapple juice
  • 1teaspoonvanilla
  • 1/4 cupbutter
  • Directions

  • Beat eggs until fluffy and light.
  • Gradually add sugar, oil and vanilla.
  • Sift together flour, nutmeg, cinnamon, salt, and soda.
  • Stir in apples.
  • Bake at 350 degrees for 45 minutes.
  • Make topping: Mix sugars and water in pan bring to boil.
  • Boil til clear.
  • Add vanilla.
  • Finish with butter.
  • Pour over warm cake.
  • Reviews

  • “This cake is wonderful!I made it to take to a get together with my family and ended up leaving the little bit that was left over for my dad who is a real apple connoisseur.Ended up going home and making a second one that same day.Still after a week, it’s all I can think about and can’t wait to have time to make another.P.S. I did make one change.I added 1 tablespoon of flour to the sugar and water before bringing them to a boil.”

  • “Excellent cake, and easy too! I love not having to peel the apples, and I couldn’t even tell that I had used 1/2 whole wheat pastry flour. I also cut the sugar and used only half the topping, and that gave a plenty sweet cake. I sprinkled walnuts on top, which toasted a bit during baking. I also used applesauce instead of oil.”

  • “I have almost this same recipe, but it is halved and made in an 8×8 pan (my recipe does call for 3/4 tsp. soda and 1/2 tsp salt), so that is not QUITE matching, but close enough!I do not peel my apples, which makes it SO much easier.My recipe doesn’t have the topping, I can’t wait to try this.You just can’t beat the cake–it’s excellent!”

  • “This cake is like pudding. I served it warm with whipped cream. It is a real comfort food. I would reduce the sugar in the cake if I made it again. It was pretty sweet and that is coming from a true sweet tooth.”

  • “After several adjustments, I love this cake. I cut back the sugar to 1 1/3 cups, it was just the right sweetness. I also used whole wheat pastry flour, 1/4cup of soaked raisins, in addition to the cinnamon I added 2 tsp. of ginger, I also used some very old soft apples. I did not make the topping. I’ll be making this cake on a regular basis.”

  • “Perfect cake for fall.My husband loved it and took it to work where his crew devoured the whole cake in 10 minutes flat.Thank you Virginia.”

  • “Made basically as is, except for replacing some of the white sugar in the batter with brown sugar.Delicious!”

  • “Wonderful moist cake! I used two granny smith apples, and one braeburn. I was worried while mixing it up because the batter looked so thick, but it rose up nice between the apple chunks to make a thick cake. Because of lazyness (and due to the fact that all my dishes were dirty) I skipped the topping, and served warm with a dollop of Cool Whip and some caramel ice cream topping for a garnish. Great cake, I’m hoping nobody else wants dessert tonight!”

  • “I thought this was a great cake but my husband complained that it was too moist and fell apart too easily. I was certain to follow directions exactly but perhaps I didn’t beat the eggs till fluffy enough or maybe I messed up the topping.It seemed to be an aweful lot and pretty thin. I liked it though!!”

  • “This was really so good! it was so easy to make and it tastes great. I also used apple juice and I loved it, thank you!”

  • “I forgot in my earlier review to mention that I used apple juice in the topping instead of water. I think that is one thing that gives this cake an edge (extra apple flavoring). The directions say though to boil till clear- But because of using apple juice and not water, mine never became clear. I just boiled for what I considered to be a long time (till all sugar disolved). This is not a pretty cake but is is easy to make and taste great.”

  • “I have recently found this and started making it. It is definitely a 5 STAR cake. I use apple sauce in place of oil, and I use the NEW “Splenda for Baking” in place of sugar for a low fat, sugar-free cake. I also add a half cup of chopped nuts, wonderful. My family now asks for this quite often.”

  • “I liked this cake, but found it so sweet, I couldn’t eat too much at once. The syrup makes it wonderfully moist, but very rich and sweet. I served the cake to our guests tonight, and cut it into small squares. Everyone enjoyed it, and didn’t leave any leftovers!”

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