Apple Cake I

Apple Cake I

191 Reviews 8 Pics
Judy Richardson
Recipe by  Judy Richardson

“This is a tasty cake that stores well and is quite easy to make.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 -9x13 inch cake

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan.
  2. Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.

Share It

Reviews (191)

Rate This Recipe
IBNITWIT
211

IBNITWIT

I had to write a review after reading this recipe card. I have been making this exact cake for nearly 20 years. You can easily cut down on up to 1/2 the oil, and about 1/4 of the sugar if you want. You can also replace 1/2 of the sugar with brown sugar or bakable splenda. Yes, the cake get's alittle mushy after 24 hours, but really does it last that long at your house? Not mine! Finally, why are we peeling the apples? Unless you really don't like "crunchy" or just plain don't like apples, leave the skin on. It brings a whole new depth to the dish. Plus, you will get the health benefits! Give it a try. The cake is awesome.

PAKTKB
112

PAKTKB

Excellent bread--even pleased the very fussy eaters. Freezes well. However, I make some modifications. Reduced oil to 1/2 cup, added 1/2 cup unsweetened applesauce. Reduced sugar to 1-1/2 cups. Added 1/2 tsp nutmeg. I used granny smith apples, peeled and sliced, which added just a little tartness, but any cooking apple would be great this recipe. When cooled, sprinkle with powdered sugar.

ABERCROMBIEGIRL
87

ABERCROMBIEGIRL

This is a REALLY delicious apple cake! I peeled the apples quickly w/ my Starfrit Apple Peeler. I cut back on the oil (maybe like 3/4 cup) and a little less sugar. As I was mixing, the batter was dry so I added milk. I added milk until the consistency was 'cake-batter-ish). I baked for 20 minutes then added a streusel topping I made (1/4 C Sugar, 1/4 C Flour, 1 tsp of cinnamon and 3 tbsp of butter). Baked for another 20 minutes or until toothpick comes out clean. It's wonderful!!!!!

More Reviews

Similar Recipes

German Apple Cake I
(797)

German Apple Cake I

Apple Cake V
(231)

Apple Cake V

Apple Cake IV
(195)

Apple Cake IV

Apple Spice Cake
(174)

Apple Spice Cake

Apple, Carrot, Or Zucchini Cake
(106)

Apple, Carrot, Or Zucchini Cake

Jewish Apple Cake II
(90)

Jewish Apple Cake II

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 9.7 g
  • 15%
  • Carbs
  • 27.7 g
  • 9%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 107 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

German Apple Cake I

>

next recipe:

Apple Walnut Cake