Dianne's Fresh Apple Cake

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

My favorite recipe from my friend Dianne who requested this as a birthday cake from her gramma when she was a child. I love to make this cake, but its even better when Dianne makes it!

Ingredients Nutrition


  1. Combine flour, cinnamon and baking soda and set aside.
  2. In a large mixing bowl, stir together apples and 1 1/4 c sugar.
  3. Add eggs, oil and vanilla, combining well.
  4. Gradually stir in flour mixture.
  5. Continue stirring until all flour has been mixed in.
  7. Mixture will be very thick.
  8. Spread in 9x13 pan.
  9. Bake 45 minutes to 1 hour at 350.
  10. Cake is done when toothpick inserted in middle comes out clean.
  11. After cake has been baking for 25 minutes begin to make the topping.
  12. Heat butter sugars and water until melted in medium saucepan, stirring frequently.
  13. Add 2 TBS flour.
  14. Cook over low until it thickens and is less cloudy.
  15. Remove from heat and add 1 tsp vanilla.
  16. When cake is done, spread topping over all and allow to cool.


Most Helpful

True this is not a "pretty" cake, but rather a very tasty one...and it doest look wierd, BUT it shouldnt be dry and the topping does make it much better! Sounds like you did nothing wrong Missy!

LAURIE January 25, 2003

I wasn't sure what to make of this cake when I first took it out of the oven. It looked very bumpy and dry, and I was very careful to follow the instructions exactly, and I'm not sure it is supposed to be like that. So it is a cake that definitely needs the topping for aestetic reasons. The topping is worthwhile in its own right being a very nice caramel mixture which balances out the apple rather well. The cake is actually not over-dry once you cut into it and the topping makes sure of that. It's the kind of cake that gets better with time. I ate it over a few days and the taste kept improving. Although it won't stick around too long because it is a yummy cake.

Missy Wombat January 24, 2003

Laurie, this was a fatastic cake. Nostalgic, decadent, yet not cloying. I checked my cake after 35 min of baking, and the top was already golden brown, so I turn off the heat, and let it rest in the oven for another ten. Extremely moist (not dry at all!). I poked a few holes in the cake and then drizzle on the topping. I substitute some instant coffee granule for the vanilla for the topping (which i though was a good substitute, since its slightly bitter taste counters the caramel and apple). My cake was very soft - almost too soft to cut into perfect wedges. And, becuase I didn't quite have enough apples, I added alittle raisens. I used only 1 cup of sugar - and it was just right for us, if not still on the sweeter side. All in all, I can only say : "OH BABY!" Thank you for the wonderful recipe ! ;)

MooseCall August 10, 2003

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