- 3 cups FlourAll-Purpose, unbleached
- 1 cup Brown Sugar
- 1 ¼ cups SugarWhite
- 1 tsp Baking Soda
- 2 tsp Baking powder
- ½ tsp Salt
- 4 each Large eggs
- 1 ½ cup OilVegetable
- 2 Tbs Ground Cinnamon
- 3 cups ApplesRaw; peeled, diced
- 1 cup Pecans or WalnutsOptional
Grandmother’s Apple Cake, delicious and moist!
This is a perfect recipe when you need to utilize a bunch of fresh apples fast. The cake is baked in a tube pan. It rises nicely; the crumb is moist and stays such for five days easily.
I found this wonderful recipe in the fundraiser cookbook named “Calling All Cooks Two”. The cookbook was published by the Telephone Pioneers of America (Alabama Chapter No. 34) back in 1988. There are several great apple cake recipes in this volume. I tweaked the original recipe just a notch by adding more sugar and cinnamon. Yum!
Store this moist cake wrapped in a plastic wrap or in a covered cake tin. Serve with or without your favorite icing on top.
If you are in the mood for a different kind of sweet, try my Dixie Peach Pie with Pecan Streusel!
Preheat the oven at 300F.
Add the diced apples and the nuts, if you use them, to the batter. Mix by hand until the apples are all mixed in and covered with the batter.
Prepare the tube pan by lightly greasing with oil and dusting with the flour on the inside. Pour the cake batter in the tube pan and smooth out the top. Tap the tube pan on the counter several times to eliminate the air bubbles from the batter.
Bake at 300F for 1 hour 20 minutes. Do not open the oven until the cake has been in the oven at least for an hour. Insert a knife in the middle part of the cake to check on the doneness.
Cool the cake in the tube pan for 30 minutes at the room temperature before inverting the pan and releasing the cake. Spread your favorite icing on the cake if desired.