Fresh Apple Cake is a cold weather favorite. This is a simple, no-fuss recipe that comes together very easily with a few basic ingredients. This is a spice-like cake with a great contrast in texture from the soft-baked apples and walnuts. Fresh Apple Cake is a definite crowd-pleaser!
- 1- ½ cups of oil vegetable oil (or canola oil)
- 3 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 cups peeled & chopped apples
- 1 cup pecans or walnuts (chopped)
- Preheat oven to 325 degrees. In the bowl of an electric mixer, mix the vegetable oil, eggs, sugars, and vanilla until well-combined. While the wet ingredients are mixing, sift together the flour, baking soda, salt, and cinnamon together in a medium bowl.
- Slowly add the dry ingredients into the wet ingredients, a little at a time, mixing well between each batch. Be sure and scrape down all sides of the bowl. Do not over mix!
- Once your ingredients are combined, fold in your chopped apples and pecans using a rubber spatula. The cake batter will be very thick!
- Pour the cake batter into a well-greased tube pan** and smooth out the batter so it's even. Bake at 325 degree for 1 hour and 20 minutes. Be sure to check the cake at the 1 hour mark, as baking time may vary based on your oven. Enjoy!
One of my favorite things about this season has to be the flavors and smells. Fall makes me think of Mama’s apple cakes baking in the oven, decorating my parents front yard with pumpkins and colorful chrysanthemums, and of course, it’s finally sweater weather!
Speaking of apple cake, my mama makes the absolute best. Growing up, this was a staple around our house, and it’s my daddy’s favorite. This cake has all the elements of a perfect fall recipe: apples, cinnamon, brown sugar, and it will make your home smell amazing while baking!
While recipe testing for this cake, I took the final version to The Hub (my gym) and everyone said it was their favorite from Shug & Spice!
I slightly modified Mama’s recipe. She always uses 2 cups of white sugar, but I found that using 1 cup of white sugar and 1 cup of brown sugar yields a better flavor. Bonus: the extra molasses from the brown sugar keeps the cake moist and gives it a caramel-y flavor! Also, she always uses pecans in hers, because it’s the south. Did y’all know pecans are the only nut native to the south?! However, since I’m in Phoenix, I substituted with walnuts. You can use either!
Hope y’all enjoy this family favorite!