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Cinnamon Apple Cake Recipe
Cinnamon Apple Cake Recipe photo by Taste of Home

Cinnamon Apple Cake Recipe

Publisher Photo
After sampling this cake at a picnic, I had to find the lady who made it to ask for the recipe. I've made it - and shared the recipe myself - many times since.
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. Bake: 40 min.
MAKES: 16-20 servings

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups finely chopped peeled tart apples
  • 2 cups sugar
  • TOPPING:
  • 2 tablespoons butter, softened
  • 1/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup flaked coconut
  • 1/3 cup chopped walnuts

Nutritional Facts

1 serving (1 piece) equals 274 calories, 12 g fat (3 g saturated fat), 24 mg cholesterol, 238 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a bowl, combine flour, cinnamon, baking soda and salt. Add oil, eggs and vanilla; mix well (batter will be thick). Toss apples with sugar; fold into batter. Spread into a greased and floured 13-in. x 9-in. baking pan.
  2. For topping, beat the butter, sugars and cinnamon in a small bowl. Stir in coconut and walnuts; mix well. Sprinkle over the batter. Bake at 350° for 40-45 minutes or until the cake tests done. Yield: 16-20 servings.
Originally published as Cinnamon Apple Cake in Country Extra September 1995, p51

Nutritional Facts

1 serving (1 piece) equals 274 calories, 12 g fat (3 g saturated fat), 24 mg cholesterol, 238 mg sodium, 41 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Cinnamon Apple Cake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Nov. 24, 2013

"Scrumptously delicious."

MY REVIEW
Reviewed Nov. 23, 2013

"I made this cake twice now, & the family enjoyed it. I made it gluten free by using 2 cups of Bob's Red Mills Gluten Free Baking Mix & adding 1 tsp of xanthum gum. I also cut the sugar back to 1 cup & the oil to a 1/2 cup & added extra apples. I baked it in a 9 x 13 cake pan. Definitely a Keeper"

MY REVIEW
Reviewed Sep. 14, 2013

"I made this cake several times and my family loved it, then misplaced the recipe. It is super good and moist and we will enjoy having it again. My daughters are now married and have asked for the recipe and I am going to be passing it on to them. Thank you for all the good food to prepare for family and friends, Lisa"

MY REVIEW
Reviewed Feb. 4, 2013

"I made it in the 9X13 pan recommended. I also thought that 2 cups of sugar sounded like a lot so reduced it to 1 cup and used Splenda as the sweetener insted of sugar in the cake. Topping as written. Guys just tasted for coffee time and said it was great."

MY REVIEW
Reviewed Jan. 30, 2013

"My family loved it. Doubled the recipe and made it in a 9 x 13. Pickiest eating son passed by his favorite cake sitting nearby to have third helpings of this."

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