Recipe by Judy Richardson
"This is a tasty cake that stores well and is quite easy to make."
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diced apple without peel
I had to write a review after reading this recipe card. I have been making this exact cake for nearly 20 years. You can easily cut down on up to 1/2 the oil, and about 1/4 of the sugar if you want. You can also replace 1/2 of the sugar with brown sugar or bakable splenda. Yes, the cake get's alittle mushy after 24 hours, but really does it last that long at your house? Not mine! Finally, why are we peeling the apples? Unless you really don't like "crunchy" or just plain don't like apples, leave the skin on. It brings a whole new depth to the dish. Plus, you will get the health benefits! Give it a try. The cake is awesome.
I have been looking for my Grandmother's 'Apple Squares' recipe for years and this was close. They had a great taste but they were just too oily for me. I would go with one of the other suggestions on this board and reduce the oil ( and possibly the sugar as well. )
Excellent bread--even pleased the very fussy eaters. Freezes well. However, I make some modifications.
Reduced oil to 1/2 cup, added 1/2 cup unsweetened applesauce. Reduced sugar to 1-1/2 cups. Added 1/2 tsp nutmeg.
I used granny smith apples, peeled and sliced, which added just a little tartness, but any cooking apple would be great this recipe.
When cooled, sprinkle with powdered sugar.
This is a REALLY delicious apple cake! I peeled the apples quickly w/ my Starfrit Apple Peeler. I cut back on the oil (maybe like 3/4 cup) and a little less sugar. As I was mixing, the batter was dry so I added milk. I added milk until the consistency was 'cake-batter-ish). I baked for 20 minutes then added a streusel topping I made (1/4 C Sugar, 1/4 C Flour, 1 tsp of cinnamon and 3 tbsp of butter). Baked for another 20 minutes or until toothpick comes out clean. It's wonderful!!!!!
I had never made an apple cake before and someone at work requested it for a potluck, so I took a stab at this one and everyone loved it! I also substituted 1 c. of brown sugar with the white and added the streusal topping that someone else had suggested. It was very moist and tasted great! Everyone was asking me for the recipe! This would also work great with a powdered sugar glaze too!
I really liked this recipe. Instead of oil I used melted butter as I don't like the taste of the oil .. it was really good. The entire recipe was great and I will definitely make again .. very moist.
I've been making this apple cake for many years and have never had it fail. For my own personal taste, I usually add an extra teaspoon of cinnamon, as well as 1 Cup of chopped pecans or walnuts. Raisins are also a nice addition. I usually use about 1/2 cup. The dough will be very stiff and require mixing by hand with a heavy duty wooden spoon. You can use a 9 X 13 greased and floured pan or a 10-12 Cup Bundt Pan. If using a bundt pan, bake at 350 degrees for 55 to 65 minutes or until the cake tests done using a toothpick or cake tester inserted about 2 inches from the edge. Tester should come out clean (free of dough). Also, if using a bundt pan, you will have to scoop dough from bowl and pack it evenly into cake pan. This is easy to do if you wet your hands first.
Great recipe. Very moist. I added some spiced rum to give it a little more flavor. Everyone loved it!
* Percent Daily Values are based on a 2,000 calorie diet.
Apple Cake I
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 87
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