Apple Cake Recipe

I had to write a review after reading this recipe card. I have been making this exact cake for nearly 20 years. You can easily cut down on up to 1/2 the oil, and about 1/4 of the sugar if you want. You can also replace 1/2 of the sugar with brown sugar or bakable splenda. Yes, the cake get's alittle mushy after 24 hours, but really does it last that long at your house? Not mine! Finally, why are we peeling the apples? Unless you really don't like "crunchy" or just plain don't like apples, leave the skin on. It brings a whole new depth to the dish. Plus, you will get the health benefits! Give it a try. The cake is awesome.

This may not be the prettiest cake you’ve ever made, but it’ll rank right up there with one of the tastiest. I wanted to reduce the amount of sugar, so I used Splenda® Sugar Blend which worked out fine. Scaled this in half, used Granny Smith apples, baked in an 8x8 dish, cooked for 35 minutes, and cut into 9 servings. After mixing the apples into the thick batter, I was concerned that there were too many, but those diced apples are what make this so delicious. Each serving is packed with sweet apples in every bite, it’s really light and moist, and a sprinkle of some confectioners sugar styles it up a bit. This one’s simple to make and a keeper!

I am absolutely sure this recipe would be delicious as written. Since I'm pregnany however, I made a few small modifications to 'healthify' it a tad and it was still wonderful. I cut the sugar back by a half cup, using a blend of 1c white and 1/2c brown. I used 1c whole wheat flour with 1c white flour. Fibre is my friend these days. And I reduced the oil to 2/3c, adding in 1/2c plain yogurt. This makes a moist, yummy, perfect cake. The dough seems thick and not cake like but the apples ad moisture to the batter as they bake. Oh and one last thing, my 9x13 pan had mysteriously walked away when I made this, so I used a springform pan. Had to up the baking time to 50 minutes. Cheers all.

I have made this recipe as-is several times in a 9x13 pan but decided to try it in a muffin pan. I was able to make 12 muffins and had a little batter left, so I baked that in a bread loaf pan (pan measures 8x4 at the bottom). Both methods I baked for 25 minutes, and I sprinkled a mixture of equal parts flour, brown sugar, and cinnamon on top before baking (2 tablespoons each, which was more than enough). I used cupcake liners in the muffin pan, which don't come off easily when you're ready to eat one, so I think I'll forego those next time and just use pan spray. Loaf turned out well but since the amount of leftover batter wasn't very much, the loaf is rather small and flat, but still tastes good! Love how my house smells after making this!!

I switched the full cup of oil for 1/2 C unsalted butter and 1/2 C oil. Also exchanged 2 C white sugar to 1 C dark brown, and 1 C white. I'd already spiced up the cut-up apples with cinnamon, nutmeg, 1/8 C sugar and tossed with cornstarch to help coating the fruit a bit more. I used a 9" round cake pan lined with parchment paper. Total bake time was a bit longer, with an unreliable oven, so it took 1 Hr/08 minutes. I did let it cool overnight before I gave in. I wound up with a rich, not overly sweet cake with a moist crumb and fabulous flavor. I will make this my "go-to" for apple cake from this point forward. Thanks for the great recipe.

Bundt pan will ensure it cooks in the dense middle. Used 3/4 cup greek yogurt and 1/4 cup oil. Added another tsp of cinnamon, a tsp of nutmeg, a 1/2 tsp of ginger, and 1/4 tsp cardamom. Used cake flour instead of AP. The prepped apples had a little lemon juice and 1/2cup brown sugar already- the juice helped thin the batter a little. Only added 1 cup white sugar. Nice cake! Would make again!

Delicious! I added an apple glaze on top for an extra bit of sweetness. Mix 1 cup of confectioners sugar with 3 tablespoons of apple cider and brush onto the cake once it’s cooled.

Great, moist cake! Had a ton of apples that needed using and this took care of all but one of them. Made some changes according the previous comments. Subbed oil for 1/2C of melted butter, when batter was too dry I added buttermilk until it was more of a thick cake batter texture. Also halved the sugar as the apples were very sweet and that was definitely a good call, tasted great and would have been too sweet I think otherwise. I also added some spices in addition to the cinnamon. I added a tsp of ginger, tsp of cardamom, and 1/2 tsp of nutmeg. It was so easy to throw together and was so good. Next time I might try a streusel topping or something like that for a bit of crunch

Such a delicious cake! I cut the recipe in half and used Honeycrisp apples. I cooked it in an 8x8 pan. It is a very dense cake overflowing with apples. The inside is tender but the outside is crunchy.

The batter was very thick, I was concerned about that. I did what others suggested, an extra apple, mixed the apples with sugar snd cinnamon and also did two layers of apples. I drizzled the cooled cake with a powdered sugar glaze. The cake came out so beautiful! My house smells great

I wanted a smaller cake, so halved the recipe and used an 8x8 pan. As others suggested, I reduced oil and sugar amounts too. I doubled the cinnamon and LEFT PEELS ON the apples. I found it needed a couple tablespoons of water to make the batter moist. It was a delicious cake and quick to make.

This recipe was so easy to follow and the cake turned out delicious! I followed the directions exactly and the cook time was spot on. My picky kid and brother both loved it! Highly recommend this recipe!

I eat Gluten Free now—much better for hair growth!—so didn’t use the flour. Expected it to be a nice apple cake, just a bit softer, and without the unhealthy glutens! But instead was completely inedible! Had to leave in the oven for an hour past sugested time and was still a slodgy mess! Disgusting and the family was very disapointed. 1 star.

Quick and easy, and family loves it. Have made it 2x now and the only thing i notice is that i need to bake about 30-35 minutes, but other than that, recipe has worked well

The recipe are common baking ingredients that’s is perfect. I had to soften packet brown only hold up. The preparation to baking is on video/ recipe. Can’t go wrong .

This was nice. I made it using some canned apples, which worked well but I think I needed to cut them smaller. I baked my cake for less time as my oven tends to cook things faster than most recipes say, and when I checked the cake it looked cooked and passed the skewer test, but I must have skewered the one good spot in the middle because when I cut it after it had cooled it was a little gooey still in the middle. That’s totally my fault though, not the recipes. Will probably try again but cook the full time suggested.

I’m officially keeping this one forever.

Great base recipe that is easily modified to fit preferences. I added a wee bit of nutmeg and allspice, increased the vanilla to 2 tsp, and baked in a Bundt pan. The house smells great! Thank you for a great recipe!

This apple cake is quite delicious! I did have a bit of difficulty understanding exactly what fat to use, however--as the reviews indicate the original recipe called for oil, then the notes on the recipe state the 'Test Kitchen' changed that to using a mix of melted butter and applesauce. And then in the ingredient list it calls for "1/2 cup butter, softened". So some confusion on that. I went ahead and honored the original recipe and used oil, and would do that again. I made half the recipe in an 8x8 inch square pan, and used 1/4 cup oil plus 1/4 cup apple juice (didn't have applesauce). I used 2 smallish Granny Smith apples, chopped small, and that was a great amount of apples for the cake. It did take longer to bake--like 45 minutes or so. The end result, however, is a deliciously moist cake full of apple-cinnamon flavor. It's delightful! Thanks so much for sharing your recipe!

I kept the recipe as is, as this was my first time truly baking. Family and co-workers love it! Definitely recommend.