Prep time: 25 min | Cooking: 1 hr | Total: 1 hr and 25 min | Servings: 12 | Yield: 1 cake
Fresh Apple Cake is one of the most loved desserts in my house. It gets together easily, and you don’t even need a mixer. Sweet apples and warm cinnamon fill your house with the best of all baking. Everyone loves this cake and the holidays are great.
Nothing could be better than a fresh apple cake. My mom gave me this recipe, and I think it has been for many, many years in her house. I enjoy this Apple Cake with a coffee, just appreciating nature and think of the future. I hope you’ll try this recipe and make your version, and don’t forget to treat your family and friends.
1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
1 cup white sugar
¼ cup of vegetable oil
2 cups peeled and chopped apple
½ cup chopped walnuts
½ cup raisins
Preheat the oven about 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
In a bowl, sift flour, baking soda, cinnamon, and salt. Set aside.
Mix sugar, egg, and oil in another bowl. Stir in the flour mixture just until combined; fold in apple, walnuts, and raisins.
In the preheated oven, bake until a toothpick inserted into the cake comes out clean, about an hour.
Instead of raisins, you can use dates and any sort of chopped nut you want.
The trick to a great apple cake is to use a variety of apples for a combination of flavors and textures: sweet, sour, crisp, and gentle. To get the best bang for your apple cake dollar, try combining Honeycrisp and Granny Smith if you prefer a more tart cake, or go with Gala or Fuji for a sweeter experience.
Apple Cake remains fresh for 12 months and can be thaw and serve at room temperature.
Per Serving: 212.6 calories; 15.5 mg cholesterol; 208.9 mg sodium; 2.6 g protein; 33.8 g carbohydrates.