Easy Apple Cake Recipe
- 1-3/4 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/4 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon baking soda
- 2 cups finely chopped peeled tart apples
- 1 cup chopped walnuts
- 1-1/4 cups whipped topping
- In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, baking powder, salt, cinnamon and baking soda; gradually beat into sugar mixture until blended. Fold in apples and walnuts.
- Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 35-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Serve with whipped topping. Yield: 20 servings.
Reviews for Easy Apple Cake
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I made this for my boss's mid-morning birthday party, and it was a huge hit! Super simple...and hearty enough for a breakfast treat. I made a few changes:- substituted 1/2 the oil for organic cold-pressed coconut oil (the flavor enhanced it greatly)- added a scant 1/8 tsp. of Cardamom- sprinkled the warm cake lightly with Turbinado sugar just for another fun texture- used a few more apples. We had quite a harvest of Honey Crisp apples this year and my frozen portions are probably more like 2-1/2 to 3 cups. I coarsely chopped and then drained the thawed apples before adding to the batter.- Baking time took a little longer in my glass 13 x 9 pan.I had requests for the recipe after the party and will make this regularly at home. It's fabulous and very flavorful! Excellent alone or with whipped cream or ice cream.
Moist and delicious, easy to make. I used 2 granny smith apples and chopped them in the food processor.
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.
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!