Pol's Apple Cake Recipe - Allrecipes.com
Pol's Apple Cake Recipe
  • READY IN 2 hr

Pol's Apple Cake

Recipe by  

"This is a rich apple cake served with a warm topping that my grandmother used to make for me. Delicious! This recipe calls for walnuts but pecans are just as delicious!"

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Ingredients Edit and Save

Original recipe makes 1 - 10 inch Bundt or tube cake Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 10 mins
  • READY IN

    2 hrs

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour tube or bundt pan.
  2. Blend eggs, oil, and sugar until creamy. Add flour, a little at a time. Blend well. Batter will be stiff. Fold in apples, coconut, and nuts.
  3. Pour into prepared pan. Bake in preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool 30 minutes in pan, then remove.
  4. To Make Topping: Melt butter or margarine, sugar, and milk in saucepan over high heat. Bring to boil for 3 minutes. Pour over cooled cake.
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Reviews More Reviews

Most Helpful Positive Review
Jun 10, 2008

This cake is the best apple cake I have ever had. If it came out dry and crumbly I think you might want to try again, you may have made a mistake somewhere. I added a Tsp of Vanilla, 2 Tsp's of cinnamon, and a 1/4 Tsp of nutmeg. After the cake came out of the oven I poked holes in it using a toothpick and then poured a mixture of brown sugar and butter over it. I didn't do the topping in the recipe but I imagine it would be equally as good.

 
Most Helpful Critical Review
Nov 04, 2007

This cake was not very good-it came out DRY and VERY crumbly. I would not make it again

 

15 Ratings

Aug 31, 2005

when I look for recipes I usually go for the ones that have the highest ratings. I wanted to give this a try and was glad I did. I tasted it before the sauce & it tasted great. Even better with the sauce.

 
Aug 29, 2002

Excellent recipe! Big hit at work. Used sugar in the raw and pecans.

 
Aug 24, 2009

This cake is absolutely wonderful. I made this cake a few days ago and unfortunately I dropped it on the floor as I was taking it out of the oven, so I was not able to make the topping or even taste the cake(even though my kids ate the parts that was still in the pan and raved over it.) But I made it again tonight following some of the additions from previous reviews. I followed the review that suggested using heavy cream and vanilla in the topping, which was fantastic. However I also mixed my apple pieces with 1/2 cup of brown sugar and a teaspoon of cinnamon then let them sit while I prepared the cake mix. I only added 1/2 cup of coconut because I was concerned that the cake would come out dry and crumbly as stated by another review...oh and I substituted pecans for the walnuts and added a teaspoon of vanilla extract to my batter. At any rate I was more than thoroughly pleased with the results. The cake is very rich and moist, and because I love warm cake I poured the topping on while it was warm and tasted a piece..FANTABULOUS! The only thing I would say otherwise is that maybe my apples were too big,the recipe calls for two apples and I felt that maybe I could have used one, but my fiancee' who loves apples disagrees.

 
Jun 20, 2007

This cake is absolutely delish! So moist, it's unbelievable. I didn't have any vegetable oil so I used olive oil instead, I know it sounds wierd, but I think the olive oil added to the moistness of the cake and made it that much better. I'll have to try it next time with veg. oil. Everyone loved it, I'll definitely make this one again!

 
Oct 08, 2006

Awesome, moist cake. I used heavy cream instead of milk and a little vanilla in the sauce. Very rich and yummy.

 
Oct 13, 2009

This was a hit at a family gathering! And I don't cook! It made me look like I was hiding my secret cooking skills from my husband! That was the only bad thing about this recipe!! And I kinda curddled the sauce so my quick fix was to sprinkle brown sugar on top! They didn't even know the difference! Thanks for submitting!!

 

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Nutrition

  • Calories
  • 618 kcal
  • 31%
  • Carbohydrates
  • 69.8 g
  • 23%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 36.5 g
  • 56%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 6.2 g
  • 12%
  • Sodium
  • 399 mg
  • 16%

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

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