This recipe is hard to ruin, and it can be made in any shape - 9x13, 2 loaf pans, muffin sized, or bundt. It is moist and delicious! To me, fall means apple cake, and I've had it every year as long as I can remember.
Fresh Apple Cake
4 cups diced apples
2 cups sugar
1/2 cup vegetable oil
1 cup chopped nuts
2 eggs, beaten
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
Mix apples and sugar. Add oil, nuts, eggs, and vanilla. Mix together dry ingredients and add. Pour into greased 9x13 pan. Bake at 350 degrees for 1 hour or until baked in center.
For a luxury version of this cake, you can try baking it in two 9" pans and icing with cream cheese frosting; or serve in wedges with butter pecan icecream, drizzled with hot caramel sauce.
Categories: Apple, Cake
2 comments:
I made this recipe last night, and hubby really liked the two bites he had (we only had a small taste because it was bedtime when it was done baking), and I liked it too, although it's a little more cinnamony than I was expecting. It will be easier to tell after eating a real piece today :)
So Ruth, what did you think? I find the level of sweetness depends entirely on the type of apple you use. The last time I made it, it was TOO sweet.
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