Recipe by steven dale
"A wonderful loaf cake that is chock full of apples. It also contains raisins and nuts."
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apple - peeled, cored, and chopped
raisins or dates
It was so hot here today that I wanted a reminder of autumn! I doubled this so I could use my bundt pan and made the following adjustments to the recipe: added 2/3 cup dark brown sugar for a total of 1-2/3 c sugar instead of 2 cups; added 1 T vanilla; I shredded 2 large Braeburn apples and added 1/4 cup applesauce (for those that are tempted to add moisture to the thick batter, shred the apples and they will impart plenty of moisture--it will be like a normal cake batter once you get the apples mixed in) ; I didn't double the nuts--used 1/2 cup pecans; used 1 cup dates, no raisins; added a dash of nutmeg. Instead of doubling the oil, I was going to add 1/4 cup melted butter, but I forgot to add it--I didn't miss it at all. I would like to try it next time with 1/2 wheat flour. Now for the review: I love apple cake & my husband loves date cake--this is a perfect compromise. The cake is moist and flavorful and we both loved it. I added a glaze but it doesn't need anything to enhance it. It absolutely deserves 5 stars--thanks Steven!
The batter was so tight I thought I must have done something wrong. I reread the ingredients about 10 times after mixing the batter trying to find my mistake. I am not an experienced baker. Luckily some reviews mentioned the same thing and I followed Naples' lead and added a splash of apple cider. That fixed it. Not usually a fan of dried fruit, so I omitted it and used more walnuts. Make sure you do a good job of greasing/flouring the pan, I had some sticking in spots I missed even though I used a nonstick pan. Smelled wonderful while baking. But man! This is so sweet I can barely eat it, even though I reduced the sugar to 3/4. I did love the moist, dense texture and how it is so chock full of apples and nuts. I want to salvage the recipe and try again using half the sugar. Used Baldwin apples from a local orchard. Baked in a pan for 8 mini loaves and baked for 30 min which worked well. Too bad about the exorbitant sweetness.
WOOOOOO-HOOOOOOOO and YUMMMMMMMO!!! What a delicious cake! I doubled the recipe for a bundt pan- used 1c whole wheat flour (I LOVE the texture this adds to baked goods) and 1 cup white flour, 1/4 c oil and 1/4 c applesauce- otherwise followed the recipe exactly. WOW! This is what an apple cake SHOULD taste like! Thank you so much for the recipe, I'll never need any other! (FYI- the bundt cake took about 1 1/2 hours to cook)
This cake is very moist and over-loaded of apples (that's the way an apple cake should be, according to me). It's very cinnamon-y as well (are you surprised: 1 tsp for an 8x4 loaf!). Will make it all winter long, when I need a quick, healthy and satisfying snack. I followed the recipe exactly, except I omitted nuts (I'm not very fond of it), and the cake stores quite well.
I LOVE this bread~! I did follow several hints from other reviewers....I used 1/2 cup sauce and 1 diced apple; I added 1 tsp. apple pie spice; and I only sprinkled some of the second pack of oatmeal on top. But I also used Smart Balance Light spread instead of butter....I used Splenda instead of sugar....I added a tablespoon of ground flax seed, and I used Apple Raisin Supreme packs of oatmeal. I was worried that it would be dry as the batter was very stiff, and also using the Smart Balance spread...but it turned out WONDERFUL...moist and flavorful with chuncks of apple. The only thing I'll do differently next time is to add some raisins and nuts to the mix. Thanks for this recipe.
it was my first time at all to bake a cake from a scrach ,and it was yummmmmmmmmy .
I made it all with just apple and I added 1/2 tsb of vanilla, I found the sugar is too much for me so I used just 1/2 cup and may be I`ll reduce it the second time as long as the apple is full of sugar.
I added a teaspoon of vanilla extract. It was still a great recipe Thanks
Not the prettiest loaf cake I've ever made but it sure did taste good. It's a rather shallow, flat "loaf." I used dates and fresh apples from our tree (don't have a clue what kind they are but they're good and sweet!). I strayed from the recipe a little - the batter was sooo thick that I added a couple splashes of apple cider to loosen it a bit to make it easier to stir in the add-is. I also added a teaspoon of apple pie spice along with the cinnamon. I did use the nuts as well as dates so this cake was just chock full of chunks of fruit and nuts. I had intended to drizzle it with a glaze of powdered sugar and maple syrup but it wasn't even necessary. This is moist, intensely fragrant, with an unmistakable apple taste and presence in spite of the additional spice I added.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Fresh Apple Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 75
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