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THE BEST APPLE CAKE

| 55 Comments

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
Yields 2
A dense and so delicious cake. So easy to make. It will be a family favorite!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 3 cups raw apples, cored, and chopped into 1/2 inch pieces (Do not peel apples)
  2. 2 cups sugar
  3. 3 cups flour
  4. 1/2 tsp salt
  5. 1 1/2 tsp baking soda
  6. 1 cup vegetable oil
  7. 2 eggs
  8. 1 1/2 tsp vanilla
  9. 1 cup walnuts, chopped
Instructions
  1. Preheat oven to 325°.
  2. In a large bowl mix together flour, sugar, salt and baking soda.
  3. In another medium bowl whisk together the oil, eggs and vanilla.
  4. Add the egg mixture to the dry ingredients and mix by hand. This batter will be VERY VERY stiff… like cookie dough.
  5. Add the apples and walnut and mix in.
  6. Generously spay the pans with cooking spray for baking. Put mixture into pans.
  7. 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.
  8. Let the cake cool in the pan for 30 minutes. Then turn over onto a wire rack.
Notes
  1. Serve with vanilla ice cream. Can be frozen.
StoneGable https://www.stonegableblog.com/
 
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Comments

  2. I’m going to try your Apple cake recipe soon with exception, I will be peeling the apples. I don’t understand why you would leave the peeling as they tend to be tough and chewey, Just my opinion…made lots of Apple cakes, none of the recipes called for unpeeled Apples…..thanks

    Reply

  4. Oh my goodness Yvonne!-If I didn’t already love you and your blog enough, you had to add this recipe!! I love fall and always anticipate breaking out my fall recipes each year. This one is on the menu at my house this week for sure:)…and like the others have commented, I can’t wait to try an apple recipe that doesn’t need the apples peeled…wahooo!-Thanks a bunch!

    Reply

  6. YUM! One of my favorites — I’ve been making this for over 30 years. It’s gone in a flash, too! A good reminder, I may make it this week, as my kids will be here for a quick visit — and what a great thing to send back with them!

    Reply

  7. My family makes this and it is soooooo good! My daughter had a good idea and sifted powder sugar on it then drizzles carmel sauce artistically on it. It looked great and tasted great too…kinda like a carmel apple.

    Reply

  8. I made this cake last night. Delicious! Wonderful texture! Even the dog, who generally doesn’t care that much about cake, was determined to have some. And this morning he’s looking for more.

    Reply

  9. I made this last year and it is wonderful! Make it just as the recipe states and you will love the smell and enjoy the cake! Thanks for reposting and I will make it again!

    Reply

  10. Yummy! I was just talking to my boss the other day about how much I love apples, and apple anything! I’ve printed your recipe, and am going to make this soon. Perfect for this upcoming Fall season.

    Reply

  11. Thank you for sharing this recipe I look forward in trying it. I wanted to ask you and your readers if anyone has a white gingerbread recipe? I enjoyed this growing up 45 years ago. It was a family recipe that belonged to a friend of mine. It was kept under great protection and not shared. I so miss this wonderful treat. Have never found the recipe. Any help would be be appreciated.

    Reply

  13. I have 2 apple trees and just harvested them for the first time. This Raw Apple Cake sounds wonderful I have a question. The write up before the recipe says apples and cinnamon but the recipe doesn’t call for any spices including cinnamon. Can that be correct? I want to get it right.

    Reply

  16. Yvonne, this cake is calling my name! Looks sooo delish…if I may ask, what size pans dp you use for this recipe, & are green apples the only/best choice? I wish I could just reach through my screen & grab a slice! lol Thanx for sharing! LOVE your site so very much.

    Reply

  17. This recipe sounds delicious & I plan to try it but before I do, you mentioned that it had cinnamon but don’t see it listed in the ingredients. If you could clarify that, I’d appreciate it:) Thanks for sharing!

    Reply

  19. I have been making this cake for almost 50 years. When I make it it announces to family and guests that autumn is just around the corner.

    Reply

  20. Sounds delicious…have you had many comments saying there was cinnamon in your description of the cake but none listed in the recipe. it happens to all of us. Jere

    Reply

  25. Yvonne,

    Your recipe is so timely. I just picked a big batch of apples during our trip to the mountains over Labor Day (in Arizona). I have been looking for a great apple cake and look forward to trying this!

    Reply

  26. I am not sure if she just fixed this or what, but it says 3 cups of flour.
    Yes, you can add raisins, you can leave the nuts out and you can use melted butter instead.
    I tried it all and it worked! Delicious!

    Reply

  27. Read the recipe and knew I had to go make it right away. Since I read your article before the recipe, I knew to use loaf pans. My husband came into the kitchen about 10 minuets after in went into the oven and Jett asking what smelled so good. This is a real winner.

    Reply

  29. I have tried several prints of various pages for Apple cake recipe. I cut and taped to get rid of colorful “socks “ ad and more. Never did get a whole recipe. Can’t you add a printable recipe for us? Thanks

    Reply

    • I just printed it out without an issue. If you look to the upper left of the recipe, you will see a “PRINT” button. Press on that and you will only get the actual recipe to print out.

      Reply

  32. Oh Yvonne…. you had me at don’t peel the apples with this recipe! I will definitely make this, sounds wonderful!

    Reply

  34. Hi Yvonne, Sounds delicious! I didn’t see what size pans you used. Sounds like maybe loaf pans but not sure.

    Reply

  35. Yvonne…..unfortunately….. 🙂 the amount of flour needed in the Raw Apple Cake…was overlooked, I’m afraid. The Cake sounds delicious…and easy enough for me to bake….but, would like to know the about of flour. Just an oversight, I’m sure….you are a Busy Lady 😉
    Thank You,
    Lynda Tupman

    Reply

  39. Hello, Yvonne. This looks delicious! Do you know if it could be made with a different fat (e.g., melted butter)? I dislike using vegetable oil in baking. Also, could you leave out the walnuts or would you need to substitute something to make it work? Thank you!

    Reply