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Grandma's Fresh Apple Cake

Grandma's Fresh Apple Cake

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
steven dale

steven dale

A wonderful loaf cake that is chock full of apples. It also contains raisins and nuts.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, mix together the sugar, egg, and oil. Stir in the flour mixture just until combined, and fold in the apples, nuts, and raisins.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
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Reviews

GRANNYLOOHOO
61

GRANNYLOOHOO

7/21/2006

It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a total of 1-2/3 c sugar instead of 2 cups; added 1 T vanilla; I shredded 2 large Braeburn apples and added 1/4 cup applesauce (for those that are tempted to add moisture to the thick batter, shred the apples and they will impart plenty of moisture--it will be like a normal cake batter once you get the apples mixed in) ; I didn't double the nuts--used 1/2 cup pecans; used 1 cup dates, no raisins; added a dash of nutmeg. Instead of doubling the oil, I was going to add 1/4 cup melted butter, but I forgot to add it--I didn't miss it at all. I would like to try it next time with 1/2 wheat flour. Now for the review: I love apple cake & my husband loves date cake--this is a perfect compromise. The cake is moist and flavorful and we both loved it. I added a glaze but it doesn't need anything to enhance it. It absolutely deserves 5 stars--thanks Steven!

COURTNEYGRIFF
47

COURTNEYGRIFF

10/21/2006

WOOOOOO-HOOOOOOOO and YUMMMMMMMO!!! What a delicious cake! I doubled the recipe for a bundt pan- used 1c whole wheat flour (I LOVE the texture this adds to baked goods) and 1 cup white flour, 1/4 c oil and 1/4 c applesauce- otherwise followed the recipe exactly. WOW! This is what an apple cake SHOULD taste like! Thank you so much for the recipe, I'll never need any other! (FYI- the bundt cake took about 1 1/2 hours to cook)

IVANDIEPART
41

IVANDIEPART

1/25/2004

This cake is very moist and over-loaded of apples (that's the way an apple cake should be, according to me). It's very cinnamon-y as well (are you surprised: 1 tsp for an 8x4 loaf!). Will make it all winter long, when I need a quick, healthy and satisfying snack. I followed the recipe exactly, except I omitted nuts (I'm not very fond of it), and the cake stores quite well.

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