Grandma's Fresh Apple Cake Recipe

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Most Helpful Positive Review

Jul 21, 2006

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 total of 1-2/3 c sugar instead of 2 cups; added 1 T vanilla; I shredded 2 large Braeburn apples and added 1/4 cup applesauce (for those that are tempted to add moisture to the thick batter, shred the apples and they will impart plenty of moisture--it will be like a normal cake batter once you get the apples mixed in) ; I didn't double the nuts--used 1/2 cup pecans; used 1 cup dates, no raisins; added a dash of nutmeg. Instead of doubling the oil, I was going to add 1/4 cup melted butter, but I forgot to add it--I didn't miss it at all. I would like to try it next time with 1/2 wheat flour. Now for the review: I love apple cake & my husband loves date cake--this is a perfect compromise. The cake is moist and flavorful and we both loved it. I added a glaze but it doesn't need anything to enhance it. It absolutely deserves 5 stars--thanks Steven!

—GRANNYLOOHOO

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Most Helpful Critical Review

Nov 29, 2010

I made this today and I will not try this again.

—kimmy

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76 Ratings

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Oct 21, 2006

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, 1/4 c oil and 1/4 c applesauce- otherwise followed the recipe exactly. WOW! This is what an apple cake SHOULD taste like! Thank you so much for the recipe, I'll never need any other! (FYI- the bundt cake took about 1 1/2 hours to cook)

—COURTNEYGRIFF

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Jan 25, 2004

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 it all winter long, when I need a quick, healthy and satisfying snack. I followed the recipe exactly, except I omitted nuts (I'm not very fond of it), and the cake stores quite well.

—IVANDIEPART

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Sep 08, 2005

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 oatmeal on top. But I also used Smart Balance Light spread instead of butter....I used Splenda instead of sugar....I added a tablespoon of ground flax seed, and I used Apple Raisin Supreme packs of oatmeal. I was worried that it would be dry as the batter was very stiff, and also using the Smart Balance spread...but it turned out WONDERFUL...moist and flavorful with chuncks of apple. The only thing I'll do differently next time is to add some raisins and nuts to the mix. Thanks for this recipe.

—tracy

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Apr 22, 2008

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 just 1/2 cup and may be I`ll reduce it the second time as long as the apple is full of sugar.

—monjfr

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Oct 09, 2003

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

—TRUEANGEL

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Oct 31, 2011

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 they're good and sweet!). I strayed from the recipe a little - the batter was sooo thick that I added a couple splashes of apple cider to loosen it a bit to make it easier to stir in the add-is. I also added a teaspoon of apple pie spice along with the cinnamon. I did use the nuts as well as dates so this cake was just chock full of chunks of fruit and nuts. I had intended to drizzle it with a glaze of powdered sugar and maple syrup but it wasn't even necessary. This is moist, intensely fragrant, with an unmistakable apple taste and presence in spite of the additional spice I added.

—naples34102

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Nutrition

Calories
213 kcal
11%

Carbohydrates
33.8 g
11%

Cholesterol
18 mg
6%

Fat
8.3 g
13%

Fiber
1.5 g
6%

Protein
2.6 g
5%

Sodium
209 mg
8%

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

Nutritional Information

Grandma's Fresh Apple Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 213
Calories from Fat: 75

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 1g 5 %
Cholesterol 18mg 6 %
Sodium 209mg 8 %
Potassium 113mg 3 %
Total Carbohydrates 33.8g 11 %
Dietary Fiber 1.5g 6 %
Protein 2.6g 5 %
** Sugars 23g
Vitamin A < 1 %
Vitamin C 2 %
Calcium 2 %
Iron 9 %
Thiamin 12 %
Niacin 8 %
Vitamin B6 4 %
Magnesium 5 %
Folate 13 %

* 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.