Fresh Apple Cake II

Fresh Apple Cake II

111
CLAREKOE 0

"A moist and nutty cake that keeps and freezes well. Frost with your choice of frostings. Some suggestions are: Cream Cheese Frosting, Whipped Cream or White Buttercream."

Ingredients 1 h 10 m {{adjustedServings}} servings 191 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 27.9g
  • 9%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 208 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, stir together the sugar and apples, set aside. Sift together the flour, baking soda, cinnamon and salt.
  2. In a large bowl, stir together the oil, eggs and vanilla. Add the apples and sugar, mix well. Stir in the dry ingredients, then the nuts. Pour into the prepared pan and spread evenly.
  3. Bake in the preheated oven for 45 minutes, or until cake springs back to the touch.
Tips & Tricks
Creamy Coconut Cake

See how to make a moist and creamy coconut cake.

Apple Squares

Apples, nuts, and cinnamon make an amazing dessert or breakfast treat.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 111

  1. 133 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Nicolette
4/15/2006

Yum-eee. I switched this up a bit by reducing the sugars to 1C br. sugar and 1/2C white sugar (as I was going to add a glaze to the finished cake), replacing 1C of the flour with whole wheat flour and adding 1/4 tsp cardamom along with the cinnamon. And as dense as the batter was, it baked evenly and was done at 35 min (in a glass pan). Then, to gild the lily, I poured Caramel Frosting VI on top. Moist, apple-y... just plain delicious. Thanks!

Deniece A.
11/24/2006

This recipe makes 6 mini loaf cakes. They turned out very moist and delicious, and they froze and thawed very well. Using them for the upcoming holidays for homemade gifts for family and friends.

craftgal1
5/21/2006

I've been making this cake for years. I love this cake and so does eveyone that tries it. I use half the amount of nuts (we dont care too much for nuts), but I add that same amount of raisins (we like the chewyness it gives). To top it off I brush a little melted margarine to the top of the cake and then sprinkle it with cinnamon and sugar. Perfect! It's more like a coffee cake to me so it's perfect for breakfast.