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Washington Apple Cake

Washington Apple Cake

Alice

Alice

This recipe keeps well and freezes even better. My family and friends love it. Great for those parties when you need to take a dessert or just because you have a sweet tooth.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 145 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples evenly over the bottom of the pan.
  2. Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs.
  3. Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat in. stir in nuts and vanilla. Batter will be very thick.
  4. Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool. Spread with Cream Cheese Icing.
  5. To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup melted butter, then beat in confectioners sugar and lemon juice. Spread over cooled cake. Refrigerate.
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Reviews

Maggie
13

Maggie

11/26/2006

I LOVE this recipe. I've made it many times. The first time I made it, I bought the ingredients to make the cream cheese topping and then decided not to. When the cake cooled, I just turned it out upsidedown on a platter and sprinkled it with confectioner's sugar instead. It was beautiful, delicious and LESS FATTENING.

LoLinex
11

LoLinex

12/13/2006

Both of my grandmothers use to make this cake when I was a child. One grandmother used vanilla and the other used lemon in the icing.This cake has always been a family favorite. Remember the batter is very thick before you put it in the pan so don't be alarmed.

Sharra_Kitty
10

Sharra_Kitty

4/3/2009

This cake used to be on the menu at a restaurant I worked at. I reduced the sugar and oil with no ill effects in the cake. It was excellent. I will have to compare it with the original recipe when I unpack, I think it had more cinnamon. The crust softens after a day or two in the fridge. I prefer it after the crust has softened and the flavors meld.

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