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!
- 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 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.
- Serve with vanilla ice cream. Can be frozen.
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