Apple Cake V

Apple Cake V

231 Reviews 16 Pics
Recipe by  Deb

“A quick and easy apple cake. Moist and satisfying.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, Sift together flour, sugar, salt and soda. Make a well in the center and add oil, eggs and vanilla. Mix well (batter will be thick). Fold in chopped apples and nuts. Spread into a 9x13 inch pan.
  3. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until a toothpick inserted into cake comes out clean. Glaze while still hot.
  4. To make the glaze: In a saucepan, combine brown sugar, milk and butter. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Pour over cake while still hot.

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Reviews (231)

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I made this cake one time as written, and of course it was great - it was nothing but fat and fruit! WOW! So, knowing how many calories I could save, I made some modifications, and this is now one of my most-requested recipes. My modifications: Instead of 3 cups all-purpose flour, I use 1 cup whole wheat flour and 2 cups AP. I use 1.5 cups white sugar instead of the full 2 cups. I use 1 1/4 cups unsweetened applesauce in place of ALL of the oil. I use 3/4 cup of eggbeaters in place of the eggs. I increase the chopped apples to 4 cups. I omit the nuts. I make the topping as written, but serve it as a sauce on the side rather than dumping it on top. That seems like a lot of changes, but it's really a fabulous cake that CAN BE less awful for you!! :-)



I like spice in my apple cake so I added a heaping tablespoon of cinnamon. I used tart green Granny Smith apples. Make sure to mix the flour and the oil mixture well before adding apples and nuts. That should stop the problem of "crumbling" that some people are experiencing. I baked this in a 9X13 stoneware baking pan. It came out moist and stayed that way for days. I used dark brown sugar in the topping and added 1/8 tsp of salt in the glaze to make the tongue more receptive to all the flavors (a baker's trick). Be prepared to have trouble putting the fork down!! This is habit forming!



Good cake, though I made some modifications. I reduced the oil to 3/4 cup and added 1/2 cup of applesauce. I also added a sprinkle of nutmeg and a tsp of cinnamon. (Next time I'll add more nutmeg and cinnamon) I beat the eggs and oil together before adding them to the dry ingredients. I was sure to mix the batter thoroughly. The consistency was not dense but moist and light. Personally, I prefer a dense cake but since I was making this for co-workers I wanted the cake to be more cake-like. Most of my co-workers like fluffy cakes. I highly recommend this recipe.

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Amount Per Serving (24 total)

  • Calories
  • 353 cal
  • 18%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 43.3 g
  • 14%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 191 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Fresh Apple Cake III


next recipe:

Apple Cake I