Washington Apple Cake

Washington Apple Cake

25

"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

servings 317 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 145 mg
  • 6%

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 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.

Reviews

25
  1. 30 Ratings

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Most helpful positive review

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 i...

Most helpful critical review

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.

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 i...

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 bat...

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...

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

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.

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 lov...

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 ...

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 th...

i have made this same cake recipe for over 20 yrs - found the recipe in our local newpaper. It never fails...I'm making it for bunko this. wed