Recipe by MITCHEL
"Bake this old recipe in a cast iron skillet."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
apple - peeled, cored, and chopped
This is one of the best cakes I have ever tasted. I changed it just a little bit by adding 1/4 cup of olive oil (I don't use the extra virgin because the taste is a bit strong, but it also works). I also used half the cinnamon just because my husband is not crazy about it, but in the end I could still taste the cinnamon at just the right level. Instead of folding the walnuts in I sprinkled them over the top for presentation purposes only and it came out lovely. I shared the cake with relatives and then had to turn over this recipe shortly after. Thanks for sharing it with us!!
Although the flavor of this cake is good, it is very dry. The fresh apples add some moisture to the dry ingredients, but next time will add 3/4 Cup of buttermilk to the butter and sugar.
This cake is wonderful at breakfast or as a snack. I knew the apples I was using would stay firm and not give off a lot of moiture, so I added 1/2 cup of plain yogurt to the batter. It was moist but not soggy. The amount of sugar is perfect, and the same for the cinnamon. I didn't have the specified size pan, so I used a 10.5" cast iron pan without any problem. I love the glossy, deep golden color of this cake. It's old-fashioned in the best sense of the phrase. I wish I could tell you what it was like after being refrigerated, but it disappeared while it was still war,!
Everyone loved this cake! All I changed about this recipe is that I added 1/4 cup of applesauce and the moisture in the cake was perfect. My family is begging me to make another one!
I think this deserves higher than 5 star. In less than 5 days I have made 3 of these cakes and I had to use my bundt cake pan, but they are beautiful and oh so delicious. This is a real KEEPER for me.
I grated the peeled apple into the mixture and that really helped the texture and made it a bit more moist. It is an extremely flavoursome cake, and I baked mine with walnut halves on the top to mark out the slices. Delicious!
I was surprised I liked this cake so much, and that it came out as well as it did. A note: the cake batter is very thick and it almost comes out like brownie batter. When the cake bakes it's more like a coffee cake. It's very good though. Hope the info helped.
My 3 year old grandson and I baked this wonderful cake today. I changed it up just a smigeon, my kids like it spicy. I added a pinch of nutmeg and allspice. I also followed anothers suggestion and added 1/2 cup of yogurt for moistness. It turned out wonderful! I am going to make this one again and again. A keeper for sure!
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Apple Cake I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Meet Adam, a young baker, and see how to make his favorite recipe.
See how to make a simple loaf cake layered with apples and cinnamon.
This traditional apple cake will be the hit of your Seder.