Fresh Apple Cake III

Fresh Apple Cake III

34

"This is a wonderful apple cake. The apples, nuts, and caramel frosting blend together to make a mouth watering, can't wait for seconds cake!"
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Ingredients

45 m servings 821 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 821 kcal
  • 41%
  • Fat:
  • 45.3 g
  • 70%
  • Carbs:
  • 98.6g
  • 32%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 510 mg
  • 20%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8 inch pans. Mix together the flour, baking soda and salt. Set aside.
  2. In a large bowl, whisk together the oil, sugar, eggs and vanilla. Stir in the flour mixture, then fold in the apples and walnuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make the frosting: In a saucepan, melt the butter and brown sugar over medium heat. Stir in the evaporated milk. Bring mixture to a boil, then cook for 3 minutes, stirring constantly. Remove from heat. Allow mixture to cool, then fill and frost cake layers. Sprinkle with walnuts, if desired.

Reviews

34
  1. 39 Ratings

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Most helpful positive review

Jessica...I just wanted to thank you for sharing this AMAZING recipe!! I used a 13x9 inch pan instead, and it turned out absolutely delicious! My whole family loved it, and I will definitely sha...

Most helpful critical review

This was _ok_, nothing more. It makes a VERY heavy cake with a batter the texture just slightly more fluid than taffy. Baking took about 35 minutes in the suggested 8-inch round pans, which I ...

Jessica...I just wanted to thank you for sharing this AMAZING recipe!! I used a 13x9 inch pan instead, and it turned out absolutely delicious! My whole family loved it, and I will definitely sha...

WHAT A JEWEL OF A CAKE. THIS IS A WONDERFUL MOIST CAKE. FOLLOW THE DIRECTIONS TO THE T AND YOU WILL NOT FAIL. ONLY THING IS. IF I WERE YOU I WOULD DOUBLE THE CARAMEL ICING RECIPE BECAUSE YOU WIL...

Very good! Everyone who has tried this has enjoyed it. I did add 1 1/2 tsp cinnamon to the cake for additional flavor. Also baked it in a 9 x13 pan for approximately 55 - 60 minutes. If you ...

This is a wonderful, rich, moist cake. I brought it to a ladies' tea and I had people begging me for the recipe! I made it in a bundt cake form (which took twice as long to cook) and then driz...

This was such a great dessert! My family loved it! I made it for thanksgiving. Howvever, I did sub. 1 cup of apple sauce for the oil and used only 1/4 cup of oil instead. I also had to cook it f...

OMG!!! This recipe is awesome! I made it and shared some with my neighbors because they gave me all these apples and they had to have the recipe. The only thing is I added 1 teaspoon cinnamon an...

Made in long 9x13 pan. Final taste very good however don't attempt to make this in layers. Very heavy cake and batter is like cookie dough. Carmel topping is very tasty but not "frosting" at all...

absolutely incredible! I used 6 Macintosh apples and 2 cups of chopped walnuts - it took about 45 minutes to cook. Otherwise the recipe was perfect, and the cake was a huge hit. It's been req...

I made this last night for Rosh Hashonah dinner and it was a major hit. Not at all like the apple cakes I had grown up with. I followed the suggestions of others and added cinnamon to the reci...