Prep 20 mins
Cook 45 mins
No dairy or eggs, appropriate for fasting when oil is allowed. Very delicious
- 946.36 ml apples, peeled and sliced
- 236.59 ml sugar
- 473.18 ml flour
- 4.92 ml cinnamon
- 2.46 ml nutmeg
- 7.39 ml baking soda
- 118.29 ml oil
- 4.92 ml vanilla
- 2.46 ml salt (optional)
- 236.59 ml nuts, and or
- 236.59 ml raisins
- Cover apples with sugar and let stand for 20 minutes, or until makes juice.
- Sift dry ingredients.
- Add oil, vanilla and nuts and / or raisins and blend into apples.
- Spread in 9 x 13 pan and bake at 325F for 40 to 45 minute.
This was a drop-dead-easy recipe to follow for a knock-your-socks-off tasty cake. Since our apples had been in a vegetable drawer in the fridge for three months and the raisins were a bit dry, I added about 1/3 cup water to the batter to help hydrate the fruit. And I may have used an extra 2/3 cup of apple slices. Can't help adding extra fruit. All who ate the cake with a dollop of whipped topping loved it.
This is an excellent cake! The apple flavour comes through so well, and it's extremely moist. I left out the raisins, and used about 1/2 cup of chopped walnuts. I also decreased the oil to 1/3 cup. Made it for a friend who's daughter has an egg & dairy allergy. They loved it! Since the previous reviewer had trouble getting the cake out of the pan, I lined my 13x9 with waxed paper. The cake came out perfectly! Thanks for posting the recipe. I'll be using it again, and again.
Really good. Just like Dutch speculaas apple cake. Made mine with GF flour with some almond powder for Christmas and it was demolished by my daughter. Had some problem getting it out of the baking tin though!