Harvest Apple Cake Recipe

This is a guest post from Mary from Frugal Creations:

This is a recipe for the Seasons.  It is such a Fall recipe and it tastes wonderful too.  I have everybody wanting it, but how do you make enough cake for everyone?  Make TWO!!

Ingredients

  • 3 cups, Flour (sifted)
  • 1 tsp, Baking Soda
  • 1/4 tsp, Salt
  • 1 tsp, Cinnamon
  • 3 Eggs
  • 2 cups, Sugar
  • 1 1/2 cups, Vegetable Oil (Canola can be used)
  • 3 cups, Apples (chopped)  *I use Red Delicious and Granny Smith*
  • 1 cup, Walnuts (chopped)
  • 2 tsps, Vanilla

Topping

  • 1 cup, Brown Sugar (packed)
  • 1/4 cup, Milk
  • 1 stick, Butter

Directions

Preheat oven to 350 and spray tube pan or 13 x 9 inch pan generously

  1. Combine dry ingredients and set aside
  2. Beat eggs, add sugar and oil and beat until well blended (2-3 minutes)
  3. Stir in dry ingredients, then add apples, nuts and vanilla
  4. Bake in tube pan (or 13×9 pan) for one (1) hour and 15 minutes. Until toothpick comes out clean.
  5. Take toothpick and pick holes all over top of cake.

Topping Directions:

  1. Combine all topping ingredients in medium saucepan
  2. Bring to a boil and cook for 3 minutes on medium heat
  3. Pour half of the liquid over the warm cake and set the other half aside to cool.
  4. Stir topping and then pour over completely cooled cake and let it run down the sides.

I am sure that when you make this cake everyone will want it.  Try some variations on it, like adding raisins, or even dried fruit.

by Savings Lifestyle: Mary on November 15, 2011

5 Comments

  • Amy - November 15, 2011 @ 7:38 pm
    1

    That sounds delicious! I may have to make that. :)

  • Melissa - November 16, 2011 @ 3:34 pm
    2

    I am surprised that you use Red Delicious in this recipe. Generally, Red Delicious is not a cooking apple because it doesnt soften/cook down. Obviously it must be good though. Does it give it more of a crunch with the softened Granny Smith?

  • Lacie - September 04, 2013 @ 5:23 pm
    3

    I am baking this cake tonight to carry to work tomorrow. Would you suggest storing it in the refrigerator over night?

  • Gen - September 30, 2013 @ 5:08 pm
    4

    I made this cake today with a few substitutions. I used a cup of pumpkin puree instead of oil and I shredded my apples instead of chunking them. Cake came out perfectly beautiful, moist and delicious. I also added some nutmeg and clove. One thing I will say though, is that I completely ruined the cake by using your recipe for the icing. Common sense should have told me it was wrong, but I didn’t listen to my gut. Brown sugar is the WRONG kind of sugar to use. It should have been confectioner sugar. Anyway, aside from the fact that it is seriously sweet, on the bright side, at least I just drizzled a small amount and didn’t poke the holes in the top. The kids will never know the difference and my husband can take it to work for his buddies. Next time I’ll make the icing the way I know it should have been made, but the cake itself is phenomenal. Thanks for the recipe.

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