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Flavored with cinnamon and apples, Sherry Ashenfelter’s rich, old-fashioned apple cake is moist, dense and down-home delicious. Even better, it 's quick to fix and, served warm with whipped cream or a dollop of frozen custard, one of her Waterville, Ohio family’s very favorite recipes for decades.
This recipe is:
Healthy
Lighter version: Makeover Easy Apple Cake
Nutritional Facts 1 piece with 1 tablespoon topping equals 278 calories, 16 g fat (3 g saturated fat), 32 mg cholesterol, 169 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Easy Apple Cake in Light & Tasty February/March 2008
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Reviewed on Apr. 10, 2013 by MissBliss1955
Moist and delicious, easy to make. I used 2 granny smith apples and chopped them in the food processor.
Reviewed on Feb. 19, 2013 by nesali
Just made this cake with a few changes. I used 'about' 1 1/2 cups brown sugar since I don't like things too sweet and baked it in a tube pan, and drizzled with a little vanilla glaze I had left over from another cake. Very tasty. Mine came out heavy, like a quick bread. Will definitely make this again.
Reviewed on Aug. 15, 2012 by Lily-love
Loved it.
Reviewed on Dec. 22, 2011 by sageyone
I rarely write reviews on anything, but this recipe is amazing! So I just had to write a review. One of the things I like about it is that it has oil instead of butter. I substituted safflower oil for the vegetable oil and instead of cutting the apples fine, I kept them in larger chunks which gave the cake interesting consistency differences and also gave it "flavor bursts" of apples. Next time I make it, (and believe me, there will be a next time despite the fact that I rarely cook or bake), I will experiment with adding pre-soaked, plumped raisins.This cake is moist, light, and absolutely delicious!
I rarely write reviews on anything, but this recipe is amazing! So I just had to write a review. One of the things I like about it is that it has oil instead of butter. I substituted safflower oil for the vegetable oil and instead of cutting the apples fine, I kept them in larger chunks which gave the cake interesting consistency differences and also gave it "flavor bursts" of apples. Next time I make it, (and believe me, there will be a next time despite the fact that I rarely cook or bake), I will experiment with adding pre-soaked, plumped raisins.
This cake is moist, light, and absolutely delicious!
Reviewed on Oct. 01, 2011 by MrsMarine
I made this and took it to a potluck luncheon at work. It met with many complements-both at work and with my family members. Will definitely make this one again!!!!!
Reviewed on Oct. 04, 2010 by heidij56
This cake is fabulous! My family absolutely loves it. I used only 1 teaspoon baking powder and increased baking soda to 1/2 teaspoon and only used slightly more than 1/2 teaspoon cinnamon. My daughter topped it with cream cheese frosting. YUM! When I make it again, and I will, I'm going to substitute half of the flour with whole wheat. Thanks for a great recipe!
Reviewed on Nov. 11, 2009 by lssrls@yahoo.com
This is very good !!!
Reviewed on Jan. 28, 2009 by Laura Swigart
Oh my gosh, this cake is excellent! Just took it out of the oven and still warm, yum. Thanks for sharing.
Reviewed on Jan. 14, 2009 by adieguez
Reviewed on Aug. 25, 2008 by lssrls@yahoo.com
This is very good.
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