I know there are a ton of apple cake recipes floating around in blogland right now, but I am begging you, please try this one! I grew up with my Mom making this cake, and I now make at least 3 of these apple cakes every fall. I think my Mom makes even more than that! This cake is very basic, so the flavor of the apples really shines through, and it is always incredibly moist. It is perfect to bring to work, have as a snack or dessert, and it is delicious for breakfast.
Fresh Apple Cake
- 3-5 Granny Smith Apples
- 1 cup vegetable oil (or 1/2 cup oil and 1/2 cup applesauce)
- 1 1/2 cups sugar
- 3 eggs
- 1 tsp vanilla
- 2 cups flour, divided
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp baking soda
- 1/2 to 3/4 cup chopped walnuts (optional, I don’t use)
Preheat oven to 350 degrees. Peel and finely chop apples. In the bowl of a stand mixer or a large mixing bowl, combine oil, sugar, eggs and vanilla. Beat of medium speed until well mixed, at least 3-5 minutes. Add 1 cup of flour, cinnamon, nutmeg and baking soda, mix well. Add second cup of flour and mix until just blended, this will make the batter very thick. Fold in apples and walnuts.
Grease and flour a bundt or tube pan. Pour batter into pan, bake 50-60 minutes, or until a toothpick inserted comes out clean. Remove from oven and cool on a wire rack for 10-15 minutes. Run a knife along the edges of the cake and remove from pan by flipping onto another wire rack or plate, invert onto a wire rack and cool completely.