Fresh Apple Cake I

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Most Helpful Positive Review

Sep 05, 2008

This is one of the best cakes I have ever tasted. I changed it just a little bit by adding 1/4 cup of olive oil (I don't use the extra virgin because the taste is a bit strong, but it also works). I also used half the cinnamon just because my husband is not crazy about it, but in the end I could still taste the cinnamon at just the right level. Instead of folding the walnuts in I sprinkled them over the top for presentation purposes only and it came out lovely. I shared the cake with relatives and then had to turn over this recipe shortly after. Thanks for sharing it with us!!

—RachelRoma

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Most Helpful Critical Review

Dec 13, 2003

Although the flavor of this cake is good, it is very dry. The fresh apples add some moisture to the dry ingredients, but next time will add 3/4 Cup of buttermilk to the butter and sugar.

—RETA FORBES

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28 Ratings

May 07, 2008

This cake is wonderful at breakfast or as a snack. I knew the apples I was using would stay firm and not give off a lot of moiture, so I added 1/2 cup of plain yogurt to the batter. It was moist but not soggy. The amount of sugar is perfect, and the same for the cinnamon. I didn't have the specified size pan, so I used a 10.5" cast iron pan without any problem. I love the glossy, deep golden color of this cake. It's old-fashioned in the best sense of the phrase. I wish I could tell you what it was like after being refrigerated, but it disappeared while it was still war,!

—redletter

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Oct 05, 2008

Everyone loved this cake! All I changed about this recipe is that I added 1/4 cup of applesauce and the moisture in the cake was perfect. My family is begging me to make another one!

—TOUSLEDMIND

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Mar 07, 2006

I think this deserves higher than 5 star. In less than 5 days I have made 3 of these cakes and I had to use my bundt cake pan, but they are beautiful and oh so delicious. This is a real KEEPER for me.

—Janet

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Aug 14, 2007

I grated the peeled apple into the mixture and that really helped the texture and made it a bit more moist. It is an extremely flavoursome cake, and I baked mine with walnut halves on the top to mark out the slices. Delicious!

—Zoe

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Oct 24, 2008

I was surprised I liked this cake so much, and that it came out as well as it did. A note: the cake batter is very thick and it almost comes out like brownie batter. When the cake bakes it's more like a coffee cake. It's very good though. Hope the info helped.

—msthomas

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Oct 21, 2008

My 3 year old grandson and I baked this wonderful cake today. I changed it up just a smigeon, my kids like it spicy. I added a pinch of nutmeg and allspice. I also followed anothers suggestion and added 1/2 cup of yogurt for moistness. It turned out wonderful! I am going to make this one again and again. A keeper for sure!

—Marla

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Nutrition

Calories
326 kcal
16%

Carbohydrates
48.7 g
16%

Cholesterol
47 mg
16%

Fat
13.3 g
21%

Fiber
2.1 g
8%

Protein
4.5 g
9%

Sodium
270 mg
11%

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

Nutritional Information

Fresh Apple Cake I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 326
Calories from Fat: 120

% Daily Value *
Total Fat 13.3g 21 %
Saturated Fat 5.5g 28 %
Cholesterol 47mg 16 %
Sodium 270mg 11 %
Potassium 105mg 3 %
Total Carbohydrates 48.7g 16 %
Dietary Fiber 2.1g 8 %
Protein 4.5g 9 %
Sugars 28.6g
Vitamin A 6 %
Vitamin C 3 %
Calcium 3 %
Iron 15 %
Thiamin 22 %
Niacin 18 %
Vitamin B6 5 %
Magnesium 7 %
Folate 30 %

* 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.