This apple cake recipe is the best goodie I’ve baked up in a while. Using fresh apples, this cake is super moist and perfect for an afternoon break.
3/4 cup con oil
1 and 2/3 cup white sugar
1 teaspoon pure vanilla
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
3 cups apples that have been peeled and diced
Heat oven to 350°. Grease a 10×10 (inches) pan and line with parchment paper.
In an electic mixer or with a hand mixer, combine the oil and eggs. Then add in the sugar and vanilla.
In another bowl, sift together the flour, cinnamon, soda and salt. With the mixer on low, slowly add the flour mixture to the egg mixture. This batter is quite thick. Don’t worry. Next, fold in the diced apples. The apples will give the cake batter more moisture.
Pour the batter into your prepared pan and spread to the corners. Bake for about 45 minutes or until a wooden skewer inserted in the middle comes out clean. Cool and cut into 16 squares.
The top of this apple cake has a crunchy top. I used Honey Crisp apples and didn’t diced them finely. I like a little chunk in my apple cake. If you would like to add chopped walnuts, go for it.
Take a break Blessings from the Exile’s Kitchen.