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Cinnamon Apple Cake Recipe
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Cinnamon Apple Cake Recipe

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4.5 7 8
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: 35 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 16-20 servings

Ingredients

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

Nutritional Facts

1 piece: 274 calories, 12g fat (3g saturated fat), 24mg cholesterol, 238mg sodium, 41g carbohydrate (29g sugars, 1g fiber), 3g protein

Directions

  1. In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, cinnamon, baking soda and salt; gradually beat into sugar mixture (batter will be thick). Fold in apples. Spread into a greased and floured 13-in. x 9-in. baking pan.
  2. For topping, beat the butter, sugar and cinnamon in a small bowl. Stir in coconut and walnuts; mix well. Sprinkle over the batter. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Yield: 16-20 servings.
Originally published as Cinnamon Apple Cake in Country Extra September 1995, p51


Reviews for Cinnamon Apple Cake

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
candibelman
Reviewed Nov. 24, 2013

"Scrumptously delicious."

MY REVIEW
tymesup
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
LM5619
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
Pat2605
Reviewed Feb. 4, 2013 Edited Nov. 12, 2015

"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
prairie chick
Reviewed Jan. 30, 2013 Edited Nov. 12, 2015

"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."

MY REVIEW
PatWTS
Reviewed Nov. 11, 2010

"Cake batter did not mix well. I added 1/3 cup milk to turn crumb mixture into a batter. Coconut in topping gave cake a nice crunchy top, but finished cake was too sweet."

MY REVIEW
klcmusic@gmail.com
Reviewed Sep. 11, 2009 Edited Nov. 12, 2015

"I took this recipe to a group gathering, and the hostess raved about it. She said she must have the recipe. Absolutely do recommend."

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