California Apple Cake

Recipe by Jo Ann L
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 12-16
UNITS: US

INGREDIENTS

Nutrition
  • 4
    cups peeled and sliced apples, preferably granny smith or some other firm,not-too-sweet variety
  • 1 34
    cups sugar
  • 12
    cup oil
  • 1
    cup chopped nuts, preferably walnuts
  • 2
    eggs, well beaten
  • 2
    teaspoons vanilla
  • 2
    cups flour
  • 2
    teaspoons baking soda
  • 2
    teaspoons cinnamon
  • 1
    teaspoon salt
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DIRECTIONS

  • In a large mixing bowl, combine the apples and sugar; mix well. (Actually I do this as I'm slicing them, so that the sugar keeps the apples from getting dark.)
  • Stir in oil, nuts, eggs and vanilla; mix well.
  • Combine dry ingredients and add to apple mixture. Blend well to ensure that you won't have little pockets of flour in the finished cake.
  • Spoon into a 9x13 pan that has been sprayed with cooking spray.
  • Bake for 50 minutes to 1 hour at 350° (325° if you use a pyrex pan). It's important not to overcook this cake, so check it at the lower baking time. The center should be just barely set and the edges still fairly soft.
  • Cool in pan before cutting.
  • Cut with a sharp knife so that you cut through the apples, rather than dragging half of a slice from an adjacent piece of cake.
  • You'll probably need something like a pancake turner to get the slices out, especially the first few.
  • This cake doesn't come out in nice, neat slices, but it tastes wonderful.
  • It can be served either warm or cold.
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