There is no hyperbole in the title of this post. Today I feel as if I am giving you an early fall gift! This amazing cake has been in my recipe box for decades! I first had Raw Apple Cake when I was in college and loved it so much I actually asked for the recipe. I think this might be the first recipe I ever asked for! If you make one thing this fall you should make the best apple cake ever!
If early fall were a food it would be this cake. And did I mention this cake is insanely easy to make? A win/win for sure!
This is an encore of a very old post. But it’s spiffed up with a pretty printable recipe!
I made it in a bundt pan for years and years but then started to make it in two large loaf pans. Either way, it works perfectly! Use the largest loaf pan you have. Don’t worry about the size as long as the batter does not come up over 2/3 of the pan.
Raw Apple Cake is dense with a crisp outer layer. It’s filled with apples and walnut flavor! YUM!
It freezes great and makes a memorable hostess gift. Just remember to include a link to this post or your host will be asking for the recipe!
RAW APPLE CAKE
Ingredients
- 3 cups raw apples cored, and chopped into 1/2 inch pieces (Do not peel apples)
- 2 cups sugar
- 3 cups flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 cup vegetable oil
- 2 eggs
- 1 1/2 tsp vanilla
- 1 cup walnuts chopped
Instructions
- Preheat oven to 325°.
- In a large bowl mix together flour, sugar, salt and baking soda.
- In another medium bowl whisk together the oil, eggs and vanilla.
- Add the egg mixture to the dry ingredients and mix by hand. This batter will be VERY VERY stiff… like cookie dough.
- Add the apples and walnut and mix in.
- Generously spay the pans with cooking spray for baking. Put mixture into pans.
- Bake for one hour. Test the center of the cake to make sure it is done. I found this cake sometimes takes longer than an hour to completely cook all the way through.
- Let the cake cool in the pan for 30 minutes. Then turn over onto a wire rack.
Recipe Notes
Serve with vanilla ice cream. Can be frozen.
What size pan do you use? Thanks.
What a coincidence, this looks to be the same recipe as my Mom’s zucchini bread so I am sure this apple version will be enjoyed as well. Thanks for sharing!
What type of flour do you use? All purpose or self rising?
Just regular white flour
Quick question as I am making your apple cake for a birthday gift. Can this recipe be made in a Bundt pan?
Yes, it is so delicious in a Bundt. You will have to keep an eye on it to see when it is done.
Hi.. looks delicious.. what type of apples do you recommend for the cake recipe?
Thanks so much, ??
I like Granny Smith. But really any apple will do!
Yvonne I am getting your emails in a very large format and lots of adds that I can’t close. Therefore I can’t see alot of your posts. Haven’t noticed it on any other blogs but yours. HELP
I’ve also made this cake for years> I use red delicious apples and peel them.. I also use pecans instead of walnuts. I don’t think you can mess this cake up, but plan on making several, they don’t stay around for long.
I totally agree that you cannot mess this cake up! It’s just so good!
Looks great! No trouble printing recipe.
Carol H.
Thanks for letting me know!
This sounds so amazing! Oh how I love love fall desserts. Hugs and blessings to you.
Sounds similar to one I make but will try yours for my bookclub next month. By the way, just some feedback but the font you use is so light that I can hardly see it.
Come back later today. I am changing that.
What kind of vegetable oil do you recm?
I use any kind. Canola mostly. Hope this is helpful
What size pan is this apple cake baked in?
I’ve made this cake in so many pans. A large loaf pan and a bundt pan and a 9 x 11 pan. It is very forgiving. You just need to adjust the time to make sure it is done through.
Yvonne, thanks for this wonderful recipe! I can’t wait to make it! Also, I really like your “new” site! It’s so easy to find everything! Great job of this! I know it was a lot of work for you!
Have a great week!
You will love the apple cake, Mary-Ann! I’m so glad you like the new blog design.
For your Raw Apple cake recipe, what kind of apples do you like to use?
I like to use a slightly tangy apple like McIntosh or Staymen. But ANY apple will work!
Yvonne, you for got to include the size and type of pan or pans. Can you edit the recipe?
I have put this cake in so many different pans!
Just made this apple cake!! I followed the recipe exactly except I added 1 tsp of cinnamon to the dry ingredients. (I just couldn’t make apple cake without the cinnamon!) I used 4 small loaf pans to bake it in and it took 50 minutes to bake them.
The taste is a light, mellow, flavorful cake that is not overly sweet and not too heavy. It’s just right!! You’ll be happy you made this apple cake!!
Thanks, Kathy. The addition of cinnamon sounds lovely!
Hi Yvonne
I know this cake will be delicious and perhaps I will share with friends as a Christmas gift.
Do you think it might be a good idea to turn off the oven after an hour, and let the cakes sit in there for maybe 10 or so minutes to make sure the cake is done well?
Thanks so much for sharing. Love your site of course!!
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Hi Monique-Marie, I think Apple Cake would make a delicious Christmas gift! I’m not sure about leaving it in the oven. Give it a try and let us know how that worked.