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The Best Apple Cake Recipe

Barbara enjoys writing about the things she loves. Her hobbies include gardening, crochet, reading the Bible, cooking, and home remedies.

Apple Cake - This is a wonderful crunchy cake. You've got to try it.

Apple Cake - This is a wonderful crunchy cake. You've got to try it.

This cake is just beyond description. It is so good. I brought it to a family dinner, and I wanted to bring some home. They ate all of it, so no leftovers for me.

This apple cake recipe with topping is the perfect dessert to choose from. It has its own topping, so you won't need frosting. The apple cake would make a perfect dessert with any meal.

Be sure to choose a good cooking apple. Some apples are better for cooking and others for fresh eating. The best to choose are those that are good for both.

Cook Time

Prep timeCook timeReady inYields

15 min

1 hour

1 hour 15 min

1 cake

Ingredients

  • 2 eggs
  • 2 cups sugar
  • 1/2 cup oil
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon soda
  • 2 cups flour
  • 2 Tablespoons vanilla
  • 4 cups thinly sliced, cored raw apples

Topping

Topping

  • ½ c brown sugar
  • ½ c chopped nuts (optional)
Peel and core the apples and cut into thin pieces.

Peel and core the apples and cut into thin pieces.

Instructions

1. Preheat oven to 325 degrees.

2. Mix eggs, sugar, and oil together.

Read More From Delishably

Add the egg, sugar and oil together in a large bowl.

Add the egg, sugar and oil together in a large bowl.

3. In a separate bowl mix salt, cinnamon, soda and flour.

Mix together the dry ingredients

Mix together the dry ingredients

4. Add the liquid mixture to the dry mixture.

5. Add in vanilla and apples and blend. Use a large mixing spoon. This mixture can be stiff.

apple-cake-and-topping-recipe

6. Pour into a 13 x 9” baking pan.

7. Mix the brown sugar and nuts and sprinkle over the top of cake.

apple-cake-and-topping-recipe

8. Bake for approximately 1 hour.

9. When cool, it may be served with whipped topping, but taste good alone. It is good with ice cream too.

© 2010 Barbara Badder

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