Grandma's Fresh Apple Cake

Grandma's Fresh Apple Cake

76

"A wonderful loaf cake that is chock full of apples. It also contains raisins and nuts."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 25 m servings 213 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 213 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x4-inch loaf pan.
  2. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  3. In a medium bowl, mix together the sugar, egg, and oil. Stir in the flour mixture just until combined, and fold in the apples, nuts, and raisins.
  4. Bake for 55 to 60 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Reviews

76
  1. 90 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 tot...

Most helpful critical review

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. L...

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 tot...

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, ...

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 i...

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 oa...

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 j...

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...

I added a teaspoon of vanilla extract. It was still a great recipe Thanks

This is an easy, tasty recipe. I replaced white for whole wheat flour and used the new Splenda/sugar baking combo. It was a pretty darn good loaf cake for a diabetic.

Great basic recipe. I did find it to be more bread-like than cake-like but I was expecting that and was very pleased with the texture. I added a couple splashes of vanilla and a few dashes of nu...