Normally, I would wait until closer to fall to post about apples, but I have been visiting in my hometown the last few weeks, and my brother had some apples that needed to be used, and my mom has a great apple cake recipe I had never made myself before. What could I do? Of course, I baked the cake. It was a delicious decision.
My mom thinks she may have originally seen the recipe in my dad’s work newsletter many years ago. Wherever it came from, it’s a good one. She brought the cake to work when she was still working, and it was a huge hit with many requests for the recipe. She sent the cake along with my dad for a work function, and it also won rave reviews.
What’s not to love? Fresh chunks of real apple. Moist cake. Cinnamony-sugary topping. Homemade deliciousness. You could probably pass this off as a breakfast coffee cake sort of thing or add a little whip cream or vanilla ice cream for a yummy dessert.
Keep this one in mind for the upcoming apple harvest or make it as soon as possible if you just can’t wait.
Mom’s Fresh Apple Cake
Ingredients:
- 2 eggs
- 2 cups white sugar
- 1/2 cup vegetable oil
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 4 cups finely diced raw apples (I have learned that a combination of Granny Smith and something sweeter such as Gala or Braeburn works best for flavor. For this time I used some apples my brother needed to use because they were getting old–Golden Delicious and something called Pink Crisp. I think most apples work, but do not use Red Delicious; they are too soft and have no flavor.)
- optional: 1/2 cup chopped walnuts
Topping:
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon cinnamon
- optional: 1/2 cup chopped walnuts
Directions:
- Preheat oven to 350 degrees. Spray or grease a 9 x 13 baking pan. Set aside.
- In a small bowl, combine topping ingredients and set aside.
- In a large bowl, beat two eggs. Add white sugar and oil and blend well.
- Add flour, baking soda, cinnamon, vanilla, and salt. Mix thoroughly. The batter will be very thick, so it may be kind of clumpy.
- Stir in the diced apples and walnuts, if using. Again, the batter will be very thick.
- Pour and spread evenly into the prepared pan and then sprinkle the topping evenly over the unbaked cake.
- Bake in preheated oven for 45 minutes or until a pick comes out clean.
- Eat the cake warm, at room temperature, or chilled. It tastes especially wonderful with a dollop of whipped cream or a scoop of vanilla ice cream.
Source: My mom who thinks she cut it out of my dad’s work newsletter.
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Wait how have I not had this before? One of my fondest childhood memories was picking McIntosh apples in the fall. I have to try this some time.
I’ve had my mom’s cake several times, but this was actually my first time making it. It’s really good. Perhaps I’ll have to make you some when apple season gets here. 🙂
This cake is very moist and tasty!! It is great with vanilla ice cream or by its self!! Very flavorful!!
Yep. It’s a good one.
how many apples is 4 cups? Approx.
A “regular” size apple usually gives you about a cup of chopped or sliced apple. For 4 cups, I would probably buy 5 apples just to be sure, but it should be 4-5. If they are extra small or extra large, of course, it will vary.