Fresh Apple Cake | Midwest Living

Fresh Apple Cake

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Fresh Apple Cake

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  • Makes: 20 servings
  • Prep 30 mins
  • Cool 1 hr
  • Bake 50 mins

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This nutty dessert gets a sugary top and caramelized gooey bottom as it bakes.

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 1/4 cups canola oil or cooking oil
  • 2 teaspoons vanilla
  • 3 medium Granny Smith apples, peeled and chopped (3 cups)
  • 1 cup chopped pecans or walnuts, toasted
  • Sweetened whipped cream (optional)
  • Apple slices (optional)

Directions

  1. Grease a 13x9x2-inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
  2. In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be stiff). Spread batter in prepared pan.
  3. Bake in a 350 degrees oven for 50 to 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whipped cream and an apple slice. Makes 20 servings.

Nutrition Facts

(Fresh Apple Cake)

Servings Per Recipe 20, Riboflavin (mg) 0, vit. C (mg) 1, cal. (kcal) 324, Thiamin (mg) 0, pro. (g) 3, sodium (mg) 187, carb. (g) 38, Fat, total (g) 18, Potassium (mg) 73, vit. A (IU) 49, chol. (mg) 21, calcium (mg) 10, sugar (g) 23, sat. fat (g) 2, iron (mg) 1, Polyunsaturated fat (g) 5, Niacin (mg) 1, fiber (g) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 40, Monosaturated fat (g) 11, Cobalamin (Vit. B12) (µg) 0

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