Today I’m baking and my kitchen smells like apples and cinnamon. I’m baking a Fresh Apple Cake using a recipe from a cookbook that I’ve had since 1980, a cookbook published by the Women for Crowley’s Ridge College.
Fresh Apple Cake
1 1/2 cups cooking oil
2 cups granulated sugar
2 teaspoons vanilla extract
2 eggs, well beaten
3 cups chopped tart apples
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup chopped walnuts
Preheat the oven to 300 degrees F, then assemble the ingredients that you will need.
This cake uses very standard ingredients that are pantry staples. The only thing that I have changed about the recipe is that I added the nuts. The original recipe did not call for walnuts. I think apples and walnuts just belong together, so I always add nuts to my cake, but you can make them optional if you choose.
The recipe calls for tart apples. Any variety of tart apple that you like is fine for this recipe.
Today I am using Granny Smith apples. This variety is also great for baking apple pies.
Peel the apples . . .
. . . and chop enough for 3 cups.
If the apples are large, it may only take 2 apples to make 3 cups of chopped apples.
Next, we’ll start mixing the ingredients. In a large bowl, combine oil, sugar, and vanilla extract.
Then add 2 well beaten eggs to the mixture. Stir to combine.
Blend the diced apples into the mixture.
In a separate bowl . . .
. . . sift together flour, baking soda, salt, and cinnamon.
Add the flour mixture to the apple mixture.
Stir until flour is well blended.
Chop enough walnuts to make 1 cup.
Add walnuts to mixture; stir. The batter will be thick.
Spray a bundt pan with nonstick cooking spray.
Bake at 300 degrees F for a looooong time, usually about 1 hour 20 minutes. Check with a toothpick and bake a few minutes longer if needed. I know all ovens are not created equal, so just check on it. It may look done, when it fact it is not quite.
Remove from the oven; cool in the pan on a wire rack for about 10 minutes, then invert pan over cake plate to remove cake from pan.
Allow to cool, then slice and serve. This is moist, delicious cake. If your family likes apples, this is one to try.
Hmmmm, this sounds wonderful! My oven prolly won't be turned on again until Sept but I'll definitelly make this.
Pat
Trying this right now…just put it in the over:)
I have made this twice using two different pans, both times it looked down and the tooth pick was clean, but the cake was sooooo not done on the inside… Very disappointed.
I have made this twice using two different pans, both times it looked down and the tooth pick was clean, but the cake was sooooo not done on the inside… Very disappointed.
Emily, I am so very sorry that this recipe disappointed you. That is a lot of work, time, and ingredients to waste! I'm not sure why your cake tested done and wasn't, maybe using a longer pick might help?
I just made this, and wondered about the amount of oil. My husband says it's good,but I just taste the oil. It was certainly easy enough to make, so maybe I'll give it another try with a little less oil.
I have only made this cake by the recipe, but I think it's worth a try to adjust the amount of oil if you are getting the taste of it. A recipe is just a guide anyway, I think you should make it the way it tastes best to you! Hope it will be just right next time!
I made this a couple of days ago and liked it. I too was concerned about the amount of oil so next time I plan to experiment and half it but replace the other with applesauce. I used pecans instead of walnuts and split batter into two loaf pans cooking at 325. I also made a simple glaze of powdered sugar, water and vanilla to put on each.
I like your applesauce idea! That really sounds good and healthier, will have to give that a try. Thank you!
Cake is in the oven I used a cup of apple butter 1/2 c. oil and a 1tsp. apple pie spice. going to make a powdered sugar glaze with apple butter mixed in. Ill let you know the result soon!
Made this over the weekend and it got rave reviews! Thank you!
Yay! So happy you enjoyed the recipe. My family loves this cake too.
I had a problem with the amount of oil. I went to go to bed and had to take several antacids. It was why too much oil for me. Next time, I think I will try only 1 cup of oil.
I had a problem with the amount of oil. I went to go to bed and had to take several antacids. It was why too much oil for me. Next time, I think I will try only 1 cup of oil.
I made this and my family loved it. My mother in law even asked for the recipe.
Hi Ruby – That's awesome! It's a good day when your mother-in-law asks for your recipe! Great job!
Hello all!! I seem to remember a recipe in my old crockpot recipe book with the same ingredients but was made inside a greased coffee can, inside the crockpot with layers of paper towels over the top..Anyone hear of this recipe before? I would love to re-make it again since I'd lost the little book the crockpot came with..I think it was called apple cake..Thanks for any info you may give me..I have looked everywhere for it and just can't seem to find it!!
Just popped it in the oven! Instead of walnuts I used dates. Can't wait to taste.
I have made this cake many times. The type of pan you use dark or light coating inside has bearing on cooking time must adjust for that light pans take longer. If you have an issue with the amount of oil cut the oil in half and substitute the remaining oil for applesauce works great and you don't taste oil in the cake. Also there's a brown sugar glaze that's absolutely wonderful with this cake. I've taught my son how to make this and he loves it. Thank you for sharing it.
Thanks for this glorious recipe! I'll use it to make dessert, 7th & final Feast course at a medieval event in October 2017. 🙂
How do i make the brown sugar glaze for top
I always leave this cake plain, but you can make a brown sugar glaze by combining 1/4 cup brown sugar, 1/4 cup white sugar, 1/4 cup butter, 1/4 cup half & half in a saucepan. Bring this to a boil and cook about a minute longer. Stir in 1 teaspoon vanilla extract. Let the hot glaze cool down, stirring now and then until it's warm. Drizzle warm glaze over the cooled cake.
I made this cake tonight, and it came out beautiful! It looks exactly like the picture. Thanks for the recipe!
Thank you, Lisa! I'm so glad you tried the recipe.
Just cooked my, at first was not done. I just let it stay in the oven a little longer, can out perfect.
Thanks for your comment! There have been others who have mentioned they thought the amount of oil was too much. The recipe is from an old cookbook. The cake has always turned out great for me, but it never hurts to try something different. I think the butter substitute sounds good.
Boy…that is way too much oil in the batter! I think you may taste more oil in this cake…I may use only 3/4 cup oil and 1 stick butter at room temperature. I am an avid baker and have never used so much oil in a cake battery!
I love this cake, too! Using apple butter sounds so good!
I've made this cake subbing 1/3 of the oil with applesauce & also tried it with homemade apple butter. My preference was the apple butter. I also used pecans. Great recipe! This is very similar to a favorite of my Dad's. I searched for something like it for quite awhile. Thank you!
Thank you, Pineapple queen, this great information! I learn something new every time I watch Alton Brown.
I use a thermometer because I have a problem telling when cakes are ready. It need internal temp of 205-215. Works every time! Thanks Alton Brown.
Hi Celine, I’ve never tried avocado oil for this cake. Probably the only difference would be in the flavor. Let me know how you like it.
can i use avocado oil?