If you make one fall recipe this raw apple cake should be it. It is scrumptious and is full of warm apple flavor! So moist inside with a crunchy outside, this is the perfect start to the fall season.
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!
Our family loves your family’s apple cake recipe!
Looking forward to cool Fall days when we will make this again.
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. But, I’m back to using a bundt pan. I think it cooks more evenly.
Raw Apple Cake is dense with a crisp outer layer. It’s filled with apples and walnut flavor! YUM!
A FEW THINGS TO KNOW
Use any apples you have on hand. I had gala and granny smith apples so I combined them. And don’t bother to peel the apples.
Raw Apple Cake 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!
The batter is like no other cake! It’s so crumbly! But that is just how this cake batter is. I literally scoop it into the pan with my hands.
I like the look of a glaze on a bundt cake so I mixed 1 1/4 cup of powdered sugar and 2 TBS of milk together and then drizzled it over the cake. YUM!
The cooking time for this cake can vary a lot depending on what you cook it in. Just keep checking it until a toothpick comes out clean.
RAW APPLE CAKE
- 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
- 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 spray 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.
Serve with vanilla ice cream. Can be frozen.