Apple Cake VII Recipe - Allrecipes.com
Apple Cake VII Recipe
  • READY IN hrs

Apple Cake VII

Recipe by  

"This is a very moist Bundt cake that lets you use up those apples that might be going soft. My family loves this. It is a Fall tradition at our home."

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt pan Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, baking soda, salt and cinnamon. Set aside.
  2. In a large bowl, cream together the butter, brown sugar and white sugar until fluffy. Beat in the eggs, one at a time, then stir in the vanilla. Beat in the flour mixture. Fold in the shredded apples.
  3. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan for 60 minutes, then turn out and sprinkle with confectioners' sugar, if desired.
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Reviews More Reviews

Most Helpful Positive Review
Sep 10, 2006

This is my second time making this cake and it is wonderfully delicious. Both times I decreased both sugars by 1/4 cup and it was sweet enough. I also added 1 cup of walnuts. The first time I made the cake I cut back on the apples because it seemed like so much but didn't take into account that the apples would cook down so the second time I actually added more. Also, the second time around, I added another 1/2 tsp of cinnamon and 1/2 tsp of nutmeg. Although it was great the first time I thought it lacked the spice you get with apple pie. Came out great both ways but I will stick to how I made it the second time.

 
Most Helpful Critical Review
Sep 13, 2010

Excellent flavor, super moist. Easy recipe.

 
Sep 10, 2006

The recipe called for too much sugar. I reduced the white sugar to half a cup and added a cup of walnuts. It turned out great after my modifications. I made these in muffin tin instead and this recipe yielded 24 cupcake sized muffins with baking time of 20 minutes. You will have to fill the papercups all the way as the batter doesn't rise much.

 
Oct 08, 2005

This cake is excellent. I made it precisely as written, and it's wonderful. Didn't let it cool the whole 60 minutes, 'tho, because the kids were clamoring for dessert. I allowed the pan to cool for 15 minutes, until I could see that the outside edge was separating from the pan. Ran a knife around the tube, and it came right out. Cut it immediately with a serrated knife, and they're eating it right up, warm from the oven. Yummy!

 
Jul 05, 2006

This cake is simple and very good. I cut the sugar in half and chopped the apples instead of grating them - received lots of compliments on the cake.

 
Nov 02, 2003

Can’t go wrong with this! Absolutely amazing! I used a mixture of apples and cut them into cubes. my apples were small so i thought i wouldn't have enough, but actually i left some out! it ended up being about 6-7 cups. Very moist with a "crunchy" outside.

 
Sep 08, 2006

This cake was way better than I expected. I used 11 cups of shredded apples. I only had half a stick of butter, so I used half a stick of butter and one of those little 4 oz applesauce containers. It was light and moist. Yum!

 
Jun 02, 2006

A great way to use up an overabundance of apples with other staple ingredients; making this extra simple. I only had golden and red delicious apples of smaller to medium size and it was plenty. I just threw them into the food processor and left a few larger bits. Left the skins on for added color and fiber. Only additions were 1/2 tsp. black walnut extract and 1/2 tsp. nutmeg, 1/4 tsp. clove. I agree with other reviewers as to the ease of not sticking. This was the easiest cake I ever got out of a bundt pan! I only tasted the remaining moist coating left inside the pan but it tasted wonderful.

 

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Nutrition

  • Calories
  • 263 kcal
  • 13%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 55 mg
  • 18%
  • Fat
  • 7 g
  • 11%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 3.2 g
  • 6%
  • Sodium
  • 381 mg
  • 15%

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

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