Fresh Apple Cake I Recipe -
Fresh Apple Cake I Recipe

Fresh Apple Cake I

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"Bake this old recipe in a cast iron skillet."

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Ingredients Edit and Save

Original recipe makes 1 cast iron skillet Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cast iron skillet. In a medium bowl, mix the flour, baking soda, salt and cinnamon together and set aside.
  2. In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well. Add the vanilla. Add the flour mixture and beat well. Fold in the chopped apples and nuts.
  3. Pour batter into a greased 9 inch cast iron skillet or cake pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the cake comes out clean.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2008

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!!

Most Helpful Critical Review
Dec 13, 2003

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.


36 Ratings

May 07, 2008

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,!

Oct 05, 2008

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!

Mar 07, 2006

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.

Aug 14, 2007

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!

Oct 24, 2008

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.

Oct 21, 2008

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!


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  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 48.7 g
  • 16%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 222 mg
  • 9%

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

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