Tuesday, September 17, 2013

Tasty Tuesday-Apple Cake

Here's the thing, I love pumpkin-everything as much as the next gal. Really I do.
But I have to pace myself. If I start on the pumpkin train now, by the time Thanksgiving comes around I'll hardly be able to look at the pumpkin pie. And we can't have that ya'll.
My solution? I like to begin the Fall season with apple-everything. I mean apples, brown sugar and cinnamon-y goodness is just too good to skip over right?
And this apple cake my friends is a definite win. It has been passed down through many, many generations in my family. Any and every family gathering, I can guarantee you this cake will be on the table. Every time. Unless you showed up late and every last crumb has been devoured. In which case I sympathize with you-I've been there. It is also super simple.

I made this cake last weekend, and between 2 adults it was gone in 2 days. Shameful. We love it not only for dessert but for a sweet breakfast also. You can absolutely serve this as a wonderful dessert or a sweet brunch side dish. No matter how you serve this, just make sure you do!

Here's what you'll need:

2 cups sugar
1 cup oil
2 eggs
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
3 cups thinly sliced & chopped apples (there's no exactness to this, just make them bite-size)
2 tsp. vanilla

Begin by mixing the oil, sugar and eggs together.

Add the flour, baking soda, cinnamon and salt.

Finally add the apples and vanilla.

Delicious much?

Simply grease a 9x13 dish and pour in

Warning: this cake batter is very, very thick. I still vividly remember the very first time I attempted to make this cake on my own instead of just helping with women in the family make it. It was a cold snowy day early on in our marriage and I had decided to surprise my cute sleeping husband by letting him wake up to the smell of this delicious cake baking. Instead he woke up to a teary wife because I was so positive I had ruined it somehow because it was so thick. Much to my surprise, it came out just as perfect as ever. So please-don't have a cooking meltdown like myself-it's supposed to be that thick.

Pop this in a 325 degree oven for 1 hour. Start checking this at the 45 minute mark. It's a very moist cake and you want to keep it that way!!

Printable version found here!


Linking up with: Make Ahead Meals for Busy Moms, Emily, Mandy, Chef-in-Training, and Pint Sized Baker.


  1. *Drool* That looks really good. I will have to remember to try this recipe out. Thanks for sharing it with us!

  2. This looks delicious! Pinned it to our Good Tastes Tuesday pinterest board! Thanks for coming by and linking up today!

  3. Can't wait to try this.. Stopping by from Good Tastes Tuesday pinterest board! Thanks for coming by and linking up this week.

  4. Looks delicious , stopping by from the Good Tastes Tuesday link=up!

  5. yum! I love how moist that looks! Thanks for linking up to Tasteful Tuesdays!! I'm featuring you today at my fall recipes roundup!! I've posted it on facebook and twitter... please feel free to reshare :o) oh and grab a featured button if you don't have one... Emily@nap-timecreations

  6. This looks so good! I'm definitely going to try it. You said to start checking after 45 minutes... how do you know when it's done? Do you do the toothpick test or will it just look done? It may seem like a silly question, but I just want to make sure I don't over-bake it! Thanks!

    1. No not a silly question at all!!! Yes I did the toothpick test. The "moistness" of this cake is one of the best things about it, so I'm just careful to keep an eye on it that it doesn't over cook at all and lose that factor. I'm so glad you're going to try it and hope you love it as much as we do! If you have any other questions please let me know!

    2. Thank you! And oh my goodness, it is AMAZING!!! I may try to find a way to reduce the sugar in the future, but for now, it's so good that I just don't care! It's really incredible - thanks for such a great recipe!!

    3. I don't know why it posted as "Anonymous" the first time and with my name the second time... but I'm the same person, just FYI!

    4. Sarah-I'm so glad you like it! I totally understand trying to reduce the sugar. This recipe has been passed down through many loving grandmothers who were not too concerned about sugar :)

    5. That's totally fine! You wouldn't want to change a family recipe :) And yes, it's incredible! I think I'll be making it many more times, so thanks again!!

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