Washington Apple Cake Recipe - Allrecipes.com
Washington Apple Cake Recipe

Washington Apple Cake

Recipe by  

"This recipe keeps well and freezes even better. My family and friends love it. Great for those parties when you need to take a dessert or just because you have a sweet tooth."

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Ingredients Edit and Save

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

  1. Preheat oven to 350 degrees. Butter a 9x13 inch pan. Spread apples evenly over the bottom of the pan.
  2. Beat eggs with mixer until thick and light. Combine sugar and oil and add to eggs.
  3. Stir together flour, cinnamon, soda and salt. Add to egg mixture and beat in. stir in nuts and vanilla. Batter will be very thick.
  4. Spread batter over apples in the pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center comes out clean. Remove from the oven and cool. Spread with Cream Cheese Icing.
  5. To make Cream Cheese Icing: Beat cream cheese until fluffy. Beat in 1/4 cup melted butter, then beat in confectioners sugar and lemon juice. Spread over cooled cake. Refrigerate.
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Reviews More Reviews

Most Helpful Positive Review
Nov 26, 2006

I LOVE this recipe. I've made it many times. The first time I made it, I bought the ingredients to make the cream cheese topping and then decided not to. When the cake cooled, I just turned it out upsidedown on a platter and sprinkled it with confectioner's sugar instead. It was beautiful, delicious and LESS FATTENING.

 
Most Helpful Critical Review
Mar 03, 2009

Is this cake supposed to have a very thick crunchy crust? The middle was nice and moist and very good but my husband hated how crispy the outside was and I didn't like it much myself.

 

27 Ratings

Dec 13, 2006

Both of my grandmothers use to make this cake when I was a child. One grandmother used vanilla and the other used lemon in the icing.This cake has always been a family favorite. Remember the batter is very thick before you put it in the pan so don't be alarmed.

 
Apr 03, 2009

This cake used to be on the menu at a restaurant I worked at. I reduced the sugar and oil with no ill effects in the cake. It was excellent. I will have to compare it with the original recipe when I unpack, I think it had more cinnamon. The crust softens after a day or two in the fridge. I prefer it after the crust has softened and the flavors meld.

 
Mar 21, 2005

this cake is awesome...orginal cake....and the 3 eggs makes it more tender...

 
Apr 30, 2006

I have made this recipe for years. Everyone loves it. I got this recipe in a recipe collection called "My great recipes" that I ordered from a cookbook. Everyone asks me to make this cake. I love it warm.

 
Jul 18, 2007

WOW! I love this recipe! We only eat granny smith apples and I ended up with a bag that weren't, so I was looking for a recipe to use these up and this just what I was looking for. On the sweet side, but man it hits the spot. Thanks for sharing!

 
Mar 25, 2007

A good, if somewhat ordinary, cake with a nice moist texture. Like similar cakes, I think it tastes better after it sits for a day. Not wanting to spend for 2 pkgs of cream cheese, I halved the frosting-- but it's the best part! This would be a good choice if you don't want a really sweet cake and you like to taste walnuts.

 

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Nutrition

  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 145 mg
  • 6%

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

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