Placerville Apple Hill Cake

"This is a recipe from the growers of Apple Hill in Placerville California. This recipe is one of the most delicious apple desserts and it has an advantage. It is very easy to make and each pan is a guaranteed success. This is great plain or frosted. This is a wonderful fall cake recipe during apple harvest season."
 
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photo by kmergirl photo by kmergirl
photo by kmergirl
Ready In:
1hr 30mins
Ingredients:
9
Serves:
6-8
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ingredients

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directions

  • Combine: Sugar, oil, eggs and apples. Sift in flour, salt, cinnamon, nutmeg, baking soda. Mix until combined. Pour into a 9x13 greased pan and bake for 1 hour in a preheated 350 degree oven. Serve hot or cold with vanilla ice cream or whipped cream.

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Reviews

  1. I made this recipe as written, with the exception of baking it in a Bundt pan. It took a little over an hour to bake while I watched it closely. It turned out perfect! I made an Apple Brandy caramel sauce to drizzle on top. Everyone raved over how good it was. I'll be making this again.
     
  2. This is a simple recipe, just make sure to measure properly. I have been to Apple Hill in Placerville many times & love this recipe. I agree with cutting back the sugar to 1 cup though. I've played with the recipe and have tried 1/2 c. brown sugar to 1/2 c. white sugar also. I like to add raisins & nuts, but depends on what is on hand. It is such a great recipe and a hit every time. If your cake fell, it may have to do with how old your baking soda is. I repeat there is not an error in this recipe. I have been using this recipe for at least 5 years.
     
  3. Have been making this cake since 1985. We used to cut school and drive up to Apple Hill every October. I cut back on the nutmeg to 1/2 tsp but I grate mine fresh, and I use 1/2 cup white sugar and 1 1/2 cups brown sugar. Perfection in a fall cake.
     
  4. Check your oven! I've made this twice. The first time I put it in the 13x9 pan and left it for an hour. It was burnt to a crisp and had to be binned. The second time I followed the suggestion here and used a Bundt pan. It was a 6 cup pan, so it didn't take all the batter. At 40 minutes, using a steak knife as a tester (a toothpick was too short) it was done. It was moist and delicious.
     
  5. My cake flopped. I did exactly what it said and my cake was mush. It did not rise or anything. kmergirl's cake is beautiful. I don't know what happened, but I was very disappointed because this was such a easy recipe to follow.
     
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RECIPE SUBMITTED BY

I work in health care and love to cook. My mother is from France. I take after her, however with working long hours I like fast simple recipes Monday-Friday. On the weekend Icook those extra special dinners.
 
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