Apple Cake IV Recipe - Allrecipes.com
Apple Cake IV Recipe

Apple Cake IV

Recipe by  

"A great tasting, moist cake and a great way to use up extra apples"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C) lightly grease and flour a 9x13 inch pan.
  2. Sift together flour, salt, cinnamon and baking powder. Set aside.
  3. In a large bowl, beat eggs and sugar for 15 minutes on high speed with an electric mixer. Add oil and blend in.
  4. Add four mixture and mix well. Add vanilla. Fold in apples and nuts. Pour batter into 9x13 inch pan.
  5. In a small bowl, mix 4 teaspoons sugar with 1 teaspoon cinnamon. Sprinkle over cake.
  6. Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes or until a toothpick inserted into center of cake comes out clean.
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Reviews More Reviews

Most Helpful Positive Review
May 27, 2006

This is wonderful recipe...I cannot believe I tried all the other apple cake recipes didnt try this one!! It has a wonderful texture and flavour. Unlike the German Apple cake it does not get too moist to handle properly. Unlike Apple CakeV it doesnt need a topping that sometimes makes it soggy.Is much moister than the Jewish apple cakes. I have made it 3times in the past two days (once by scaling down the recipe to half and baking in a 8x8 pan) and its turned out perfect each time. Of course I did make a few changes based on what previous reviewers said. I used only 1-3/4 cup sugar, 3/4 cup oil and cut the 4tsps of cinnamon to 2tsp. The best part is its easy and quick. While the kids hold the hand mixie and whip up the eggs and sugar....the apples are peeled and sliced..and doesnt take too long after that. Thanks, Ann.....this is a winner!!

 
Most Helpful Critical Review
Oct 29, 2002

A fairly good cake to serve with coffee in the morning, but not memorable. I chose the recipe since it calls for more apples than most, and I have five apple trees which are now producing like crazy.

 
Oct 11, 2006

This cake was easy and delicious. After reading all the reviews I was certainly torn; sweet apple vs tart apple, nuts vs no nuts, 2 cups sugar vs less sugar, frosting vs no frosting. What's a girl to do? Well, this is so unlike me, but I followed the recipe exactly and it was just right. I used 5 large Granny Smith apples. I think a tart apple is the way to go. If you leave out the nuts, the cake is going to taste sweeter so you might want to adjust the sugar. And I can't imagine adding frosting to this cake, but to each his own. I served mine with a big scoop of vanilla ice cream and got rave reviews from everyone. I will definitely be making this again and again.

 
Oct 09, 2003

I LOVED this recipe!!! It was so good, better than I had imagined. I used more apples and mixed most into the batter, but then saved a lot to place neatly on top of the batter, completely covering the cake and then sprinking the sugar and cinnamon on top of that. It looked very nice and tasted amazing!

 
Mar 31, 2007

I loved this recipe as is. My family enjoyed it and I will definitely make this again. I did dice the apples up into small pieces and that made a lot of pieces but it made it so you got apple in every bite. I also doubled the topping to make it cover more of a 9X13 pan. You could do it either way, but I love sugar/cinnamon mixture. I will make this one many times over, and after one time I made a second the same day for company. Loved this one!

 
Oct 19, 2003

Great apple cake recipe! I added 1 cup of raisins and also decreased the sugar to less than 1.5 cups. I sprinkled the top generously w/cinnamon and sugar and tossed the apples w/cinnamon before adding to mixture. I have made other apple cakes and this one didn't get moist and gooey on top the day after I baked it. This recipe is perfect without being too rich or sweet.

 
Oct 21, 2006

This is a delicious apple cake recipe! I loved the juicy slices of apples in the cake and it was packed full! At first I was concerned there was not enough batter, but it rises a lot so do not worry!

 
Nov 22, 2006

I made this recipe as written, and was somewhat disappointed with the finished result. Next time I'm going to either chop the apples into smaller pieces, use a less firm apple...I used Granny Smith...or slice the apples, but instead of mixing them into the batter I'd like to try arranging the slices on top, and then sprinkle them with the cinnamon/sugar mixture. Also, next time I'll cut down a bit on the amount of cinnamon that the recipe calls for. We felt that the cake itself was overpowered by the apple slices and the cinnamon. My son enjoyed this warm from the oven with a scoop of vanilla ice cream, but after the first day no one seemed too interested in eating anymore of it. Thanks for sharing this recipe, and I will try it again with the above modifications.

 

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Nutrition

  • Calories
  • 248 kcal
  • 12%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 13.3 g
  • 21%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 142 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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