This fresh apple cake recipe seriously caught my eye. For one, I love apples and for two, I love cake. LOL! When you take a bite of this cake you’ll notice how moist and sweet it is. It’s a satisfying feature that I am totally digging on. My husband and kids told me to keep on making this yummy cake because they love snacking on it. I have to say, I agree with them!
Check out what my pal over at Me Lady Cooks had to say about this amazing recipe:
I also want to note that the real name of the cake is fresh apple cake. Raw apple cake sounded wrong to me, like it wasn’t baked or something. Fresh is a more pleasant-sounding name and simply means there are no canned, tinny tasting apples in this cake! Only freshly chopped apples need apply.
Ingredients
4 cups apples; peeled, diced (Granny Smith apples are best)
2 cups Domino sugar
1/2 cup Wesson oil (I used canola)
1 cup nuts (optional)
2 eggs
2 cups Gold Medal flour
2 teaspoons baking soda
2 teaspoons McCormick cinnamon (I cut to 1 teaspoon as I like less cinnamon)
1 teaspoon Morton salt
Smuckers caramel sauce for topping
Instructions
Preheat oven to 350°F. Spray or grease a 9 x 13-in baking pan.
Combine apples, sugar, oil, nuts if used and eggs in a large bowl. Stir well.
Combine flour, baking soda, cinnamon and salt and stir well. Slowly add to wet ingredients and stir until evenly mixed.
Spread batter into your prepared baking pan and bake for 1 hour.
Serve warm or room temp topped with a drizzle of caramel sauce.
USE RED NEXT PAGE LINK BELOW
Quick Tip: This is the perfect cake to take to a potluck supper.
Recipe and image courtesy of Me Lady Cooks.
