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Fresh Apple Cake I

Fresh Apple Cake I

MITCHEL

MITCHEL

Bake this old recipe in a cast iron skillet.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 48.7g
  • 16%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cast iron skillet. In a medium bowl, mix the flour, baking soda, salt and cinnamon together and set aside.
  2. In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well. Add the vanilla. Add the flour mixture and beat well. Fold in the chopped apples and nuts.
  3. Pour batter into a greased 9 inch cast iron skillet or cake pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the cake comes out clean.
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Reviews

RachelRoma
30

RachelRoma

9/5/2008

This is one of the best cakes I have ever tasted. I changed it just a little bit by adding 1/4 cup of olive oil (I don't use the extra virgin because the taste is a bit strong, but it also works). I also used half the cinnamon just because my husband is not crazy about it, but in the end I could still taste the cinnamon at just the right level. Instead of folding the walnuts in I sprinkled them over the top for presentation purposes only and it came out lovely. I shared the cake with relatives and then had to turn over this recipe shortly after. Thanks for sharing it with us!!

redletter
25

redletter

5/7/2008

This cake is wonderful at breakfast or as a snack. I knew the apples I was using would stay firm and not give off a lot of moiture, so I added 1/2 cup of plain yogurt to the batter. It was moist but not soggy. The amount of sugar is perfect, and the same for the cinnamon. I didn't have the specified size pan, so I used a 10.5" cast iron pan without any problem. I love the glossy, deep golden color of this cake. It's old-fashioned in the best sense of the phrase. I wish I could tell you what it was like after being refrigerated, but it disappeared while it was still war,!

RETA FORBES
19

RETA FORBES

12/13/2003

Although the flavor of this cake is good, it is very dry. The fresh apples add some moisture to the dry ingredients, but next time will add 3/4 Cup of buttermilk to the butter and sugar.

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