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Best apple cake of the whole wide world

6 de August de 2009

APPLE-CAKE

Yes, in my humble and insignificant opinion, this is the best apple cake ever.

Curiously, I can count on the fingers of one hand the times I baked it. Not that it is a complicated recipe, or time consuming – in fact, it is as easy as 1,2,3.

I started to think  why I don’t make it more often, and here’s the conclusion: it is so good, but so good, I keep it only for people I really care about.  One can’t wear out a special thing like that, right?

apple-cake-gift

I’m not gonna be here saying names ;) , you know who you are and what you’ve done. This post is for you, deservers of the very best apple cake in the whole wide world.

Apple Spice Cake (from here)

This cake is very moist and tender, and the cinnamon scent will take over your kitchen when it’s in the oven.

The top, best part, gets this delicious and melt-in-your-mouth and beautiful and crumbly texture. I’ve made it with and without the nuts suggested in the recipe, and it gets extra special with walnuts. I even used pears instead of the apples, and it was delicious as usual.

The little ones I’ve given to my dear friend were baked in disposable paper loaf liners, over a baking sheet.

Ingredients

  • 1 1/3 cups vegetable oil (I use canola oil)
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 3 large eggs
  • 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups) (I always use 3 apples, gala or fuji)
  • 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
  • 1 teaspoon pure vanilla extract (never use)
  1. Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside (I don’t have a bunt pan, so I use a large angel food cake pan, or even a 25cm round pan. If I have left over batter, I make some muffins :) ).
  2. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside. (I sift everything in a large bowl)
  3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
  4. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.
  5. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated.
  6. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes.
  7. Remove from oven, and cool slightly on a wire rack.
  8. Invert cake onto rack; turn cake right-side up to cool completely on rack

apple-cake-slice

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143 Comments leave one →
  1. 6 de August de 2009 18:58

    WOW! “BEST IN THE WORLD?” That’s quite a sell. I will make this for my loved one. He comes home from a weeklong trip tomorrow :-) Nothing says “Welcome home!” like a gorgeous cake drizzled in caramel!

    • Cyline permalink
      24 de November de 2011 13:49

      This is a martha stewart recipe!

      • thecookieshop permalink*
        29 de November de 2011 2:47

        Oh, really?

      • Dani permalink
        27 de August de 2012 21:29

        Actually It’s not from Stewart, My friend’s mom used to make this and it was years before Martha was on air but always a favorite!

      • Ruby permalink
        30 de October de 2012 22:20

        Wonder where Martha Stewart got it . . .

      • Beepika permalink
        21 de October de 2013 18:45

        Martha Stewart?? No. Its very similar to an Apple Blossom Cake recipe in a Southern Cookbook by Prudence Hilburn. She uses 2 cups of brown sugar + raisins and no vanilla. Otherwise identical.

  2. 6 de August de 2009 19:41

    Yum. This cake looks similar to something I had in Germany and it was delicious!

  3. 6 de August de 2009 19:42

    oh ! I love apple and cinnamon! This cake looks delicious! Surely have to make it :)

  4. 7 de August de 2009 1:13

    I’m sold. Next week when we get home from Houston, I’m baking this. Right on!

    Cheers,

    *Heather*

  5. 7 de August de 2009 21:07

    hahahaha that is a bold statement, but you know what, I believe you! It does look moist and crumbly, and tender and flavourful! I’m a cinnamon fanatic, so the facts that it calls for 1tbsp won me over!

  6. 7 de August de 2009 22:20

    Oh the cake looks sooo yummy! I too believe you!!

  7. 7 de August de 2009 23:36

    It’s gorgeous! And…what is Carol’s address? I think she’s going to have some visitors! ;)

  8. 9 de August de 2009 11:09

    This looks absolutely gorgeous. I will have to bookmark this for fall when I go apple picking at the orchards. YUM!

  9. 9 de August de 2009 21:27

    Just stopped over from Talita’s. Beautiful blog! The cake sounds wonderful!

  10. 10 de August de 2009 2:40

    I gotta make this one! An I love how you wrapped it. :)

  11. 10 de August de 2009 11:08

    I love apple cake. I usually make lots of apple recipes in the fall. I will keep this one…thanks!

  12. 10 de August de 2009 11:28

    well, this is my kind of blog, lovely photos, amazing recipes, and a simple template, i am coming back for more, for sure, I love everything wit happle, but this cake looks soooo delicious, i just want to bake it right away! by the way, i am pity, a spanish girl living in london, i love your blog, visit mine if you have the time:
    http://www.pityinthekitchen.blogspot.com

    cheers,

    pity

  13. 10 de August de 2009 11:32

    oh wow! that does look good!

  14. 11 de August de 2009 7:47

    I’ve just discovered your blog, and am wondering where I’ve been all this while. Gorgeous photography, and great presentation! I’ve got a bunch of apples waiting by the counter for me, and will definitely give this a go :)

  15. 11 de August de 2009 9:11

    looks so yummy ^^ … XOXO

  16. Jason permalink
    11 de August de 2009 22:04

    I made this for lunch today, the flavor is all you said it would be, but i do have a question, upon adding the dry ingredients, I ended up with a VERY thick paste, not a batter, not really knowing what to do, i added water(about 2 1/2 cups) until it would actually pour, the cake also baked much quicker for me, about 55 min, what did I do wrong,?, again the flavor , and texture of the finished cake are outstanding, thank you.

    • thecookieshop permalink*
      12 de August de 2009 2:21

      Jason, the batter really is very thick (almost like cookie dough), the apples release a lot of liquid, enough to moist the cake. But if yours went ok with the extra water, that’s ok with me! The baking time depends on lots of things, including your oven, your pan, etc. The time indicated in the recipe is just a guide, remember to keep an eye on your baked goods every time!

  17. 14 de August de 2009 17:23

    This looks delicious! And I’m pretty sure I have some Granny Smith apples at home that need a little love – I think I’m sold!

    K

  18. 16 de August de 2009 8:01

    I’ve got a similar recipe that I’ve made quite often and you’re right, it really is the best recipe! :D I love your photography of it too! :D

  19. Caitlin permalink
    13 de September de 2009 19:56

    Hi, made it and loved it, SO delicious. My man and kid loved it too, so there we go.

    Round 2 will be done with WW AP flour as that’s what I have. And I might mix things up and use pears instead of apples!

    Do we use just regular, granulated sugar on top? I didn’t and I think that it would be better with that extra crunch on it.

    • thecookieshop permalink*
      13 de September de 2009 21:16

      Caitlin, I’ve never added extra sugar, but sounds like a good idea to me! I think granulated will work fine.

  20. 13 de September de 2009 23:43

    I was online, looking for an apple cake to make for a church progressive dinner that is coming up. Some of the recipes sounded okay, but the pictures were grotesque! Iloved your photos of your cake and it made me want to make it. So, I will be making it in a few weeks. It looks like an apple cake that my mother made many years ago. I am so happy I found your site! Jo–Sonoma County, CA

  21. Rhonda permalink
    25 de September de 2009 13:06

    Hi, I’ve made an apple cinnamon cake like this in the past, and it is absolutely wonderful!. However, most recently I’ve purchased some apple cinnamon loaf cookies from a local grocery store, and they too are absolutely wonderful! These cookies look like a drop cookie, kind of thick like a cake. I haven’t been able to find a recipe for these loaf cookies, and would be curious as to what you would do to your recipe to make it into cookies. Any suggestions would be very much appreciated. Thank you! Rhonda

    • thecookieshop permalink*
      25 de September de 2009 14:53

      Rhonda, I’ve always wondered how this batter would “behave” if I’d just drop spaced spoonfulls of it in a baking sheet lined with a silpat – I think it might turn into great cookies! I think I’d only add a little less apples than the specified in the recipe, finely chopped. If you take a shot, please let me know how it was!

      • Sue permalink
        15 de July de 2012 17:20

        Cookies…what a good idea. Is that the only thing you would change if making cookies…use a little less apples?

  22. 6 de October de 2009 17:18

    I’m going to try this one. Thank you!

  23. 12 de October de 2009 1:35

    I made this cake tonight I used 4 gala apples, walnuts & pecans, and dusted it with powdered sugar….It is delicicious…..Even my husband likes it, and he doesnt like cakes and pies usually..

  24. 12 de October de 2009 4:46

    Baked this..Really wonderful cake..thank you :-)

  25. 18 de October de 2009 23:43

    Unfortunately… the best apple cake of the whole world? Not quite. But it was certainly very delicious, and a small piece was quite filling! I’m glad I followed the suggestion to add walnuts – I had nuts in cake but they infused the cake with their flavour and added another warm, spicy dimension. A perfect start to fall.

    I guess it’s definitely essential to keep checking on the cake, though, because after one hour it was about to go burnt!

  26. mansiis weekend! permalink
    29 de October de 2009 17:04

    hi… the cake looks so delicious!!! I think I am going to make it this weekend… but i one question… do you peel the apples or keep the skin on?
    also… i have too many green granny smith apples that someone gave me and i wanted to use those… will that work?

    thanks!

    • thecookieshop permalink*
      29 de October de 2009 23:18

      Hi! You should peel the apples. I’ve made this w/ granny smith before, and worked fine. I hope you like the cake!
      Cheers,
      Paula

  27. 30 de October de 2009 11:40

    All these ingredients are readily available in Japan so I’ll definitely try this one! Thanks for the great recipe! And its FUJI apple seasdon here, so PERFECT!

  28. Ashley permalink
    2 de November de 2009 23:46

    I had some apples but not enough room to roll out pie dough, so I went searching for something else to make with the apples, and found this recipe- Nothing else I was finding seemed to even compare to how delicious this cake looked. So I made it. OH. MY. OHH. MY. Your title is NOT an understatement- this is the BEST APPLE CAKE in the WORLD! I made mine with Granny Smiths, and the tartness in contrast with the spiced sweetness of the cake was just the most amazing combination! And the top… ohhhhh the top! Thank you so much for sharing this!

    • Zakiya permalink
      16 de November de 2009 1:07

      I am the absolute worst baker, but recently I have been challenging myself to try simple recipes. This was perfect, the cake came out beautiful and delicious. I haven’t had many apple cakes but this is by far the best. I will use your site to look for other wonderful, simple,and delicious recipes.

      Thanks for sharing,
      ZA

  29. Flavia permalink
    16 de November de 2009 21:08

    Made it today! I used Fuji apples and use half of the recipe because I am not a big apple or spiced cake fan.

    … but it turned out great! I added a dash of milk and maybe 2 tablespoons of plain yogurt to give it extra moisture and fluffiness (and because I was scared that the dough was too thick although since then i’ve read some of the comments and, as it turns out, the apples would have added some moisture!).

    anyway, great recipe. i added walnuts to mine. and sifted a bit of powdered sugar on top at the end as in the picture shown above. LOVED IT!! <3<3

  30. 21 de November de 2009 12:47

    Delicious!!! Really really wonderful!! My family loved it! Will be making it many times over!
    Thanks!

  31. Bindu permalink
    4 de December de 2009 2:35

    Hi there.. The pictures of your cake look wonderful and I cant wait to make it… Quick question.. Did you use plain white granulated sugar or brown sugar?? I would like to make this tomorrow but unfortunately only have brown sugar on hand..

    • thecookieshop permalink*
      4 de December de 2009 12:38

      I use white sugar, but someone left a comment on my in Portuguese blog about using brown sugar instead and said the cake was delicious as well. Just make sure to pack it well in the measure cup. Please, come back to tell me if you liked it!

  32. Madka permalink
    15 de December de 2009 17:21

    Just finished making this cake…it’s REALLY yumm!!! Looks good too! I didn’t have apples, so I made it with pears (without the walnuts). I’m going to make it many more times. By the way, I love your blog. Next I’m going to try Grandma Lime Cake. But don’t know when.

  33. Kaley permalink
    4 de February de 2010 5:43

    I made this recipe in muffins for my lovely boyfriend a bit ago, I replaced the 1 1/3 cup oil with 1/3 cup oil and a cup of apple sauce though. He still talks about it to this day so I’m making him some more for his birthday! Best thing he’s ever had!

  34. Kaley permalink
    4 de February de 2010 5:46

    Oh yeah! I used two fiji apples and am ambrosia apple. :D

  35. 18 de February de 2010 5:58

    Is it good to freeze?

    • thecookieshop permalink*
      18 de February de 2010 19:19

      Yes, it freezes perfectly.

  36. Judy permalink
    4 de June de 2010 15:42

    OMG, This was like the best of the best apple cake that my family, i and everyone who came in contact with this cake agreed. The cookie-like dough moists when it come in contact with so much apple and it becomes like the perfect texture. It was absolutely heavens! MY, you sure have talent! Every week another one of my many sisters called me for the recipe. It has since become a family favorite treat – and a secret to the outsiders, thus far. Thanks tons.

    Judy

  37. catherine permalink
    20 de June de 2010 8:35

    hello…im catherine from philippines…
    i am a school of business students here in the country…
    part of our curriculum is to do a thesis proposal for our research and my group decided to study on apple cake…

    i would like to ask permission to copy your recipe…and maybe ask some queries about your recipe..

    thanks much…

    • thecookieshop permalink*
      20 de June de 2010 13:25

      Sure, Catherine, go ahead!

  38. 20 de July de 2010 0:23

    I made this recipe and everyone loved it ,, i post it on my blog ,, hope u visit and tell me what you think :))

  39. Alison Cooper permalink
    1 de August de 2010 10:08

    Thanks for this, what a wonderful treat! Exactly as beautiful as described and highly recommended to all.

  40. Mardelle (Ottawa, Canada) permalink
    12 de September de 2010 17:25

    This is by far the best Apple Cake Recipe in the World…
    My family eats this with Sunday dinner, then will snack on it until it’s gone usually, by 9:00PM..loll This recipe lives up to it’s name. A baker excellent cook/baker for 43 yrs!

  41. Izzy permalink
    4 de October de 2010 4:35

    The cake is delicious. It only took 30 minutes for it to bake and it was starting to burn around the edges. Easy to make. I just put the liquid to dry ingredients in and mixed by spoon.

  42. 8 de October de 2010 3:58

    OMG! You just gave me a really good idea! this year for the holidays because i have a big family it can get really spendy to buy everyone a present and most of the time I don’t even know what to get them, I planned to make them a baked good i had in mind a banana nut bread with chocolate chips i often make but haven’t shared it with nobody but my husband so now its time to make apple cake and banana nut bread and wrap em up just like presented! I am sure this will leave everybody satisfied this year! way to go brilliant job!

  43. Stephanie permalink
    20 de October de 2010 16:29

    Hi,
    Do you think I could use half whole wheat flour with this?

    • thecookieshop permalink*
      23 de October de 2010 23:06

      Hi Stephanie

      A few readers tried this with whole flour succesfully – I’d try first with 1/4 whole flour though, and see how it goes.

  44. 20 de October de 2010 17:24

    Well, it must be the best apple cake in the world, because I made one this morning, brought it to work, and put it out in the kitchen less than five minutes ago – and I’m told it’s completely gone. People have been stopping by my desk and instant messaging me to tell me how good it is. So…thank you!

  45. 25 de October de 2010 14:47

    Erika, this sounds terrific. I make a similar cake but it has cranberries in it, too. (It’s the Cran-Apple Walnut Cake from the Moosewood Cookbook.) Have you tried this recipe with any other fruits? What do you think about adding some cranberries?

    • 26 de October de 2010 20:59

      @Rivki – I tried it with pears instead of apples. In addition to the cinnamon, I added a little ginger and nutmeg. Really, really delicious.

  46. Lindsey permalink
    8 de November de 2010 7:30

    I made this yesterday and my family loved it! I wasn’t sure if I would like the chunks of apples in it or not, but I was pleasantly surprised! Next time I’m going to leave the apple chunks even bigger.

  47. 8 de November de 2010 21:20

    I followed this recipe religiously in the exact portions given, and though the cake itself was good with the crumbly crust, and looks like your picture above, the batter, if you could call it that, was the consistency of taffy. I honestly thought my mixer would short circuit trying to plow through that stuff. I added an extra 1/2 cup of oil which scarcely improved it. I had to push the apples and nuts into the mixture which stuck like drying spackle to the spoon and stuff it spoon-by-spoonful into the pan. My guests liked the cake, but best in the world? Thanks but I’ll look for a cake batter that I can actually pour into the pan! What gives?

  48. Besttastebuddy permalink
    9 de November de 2010 2:00

    Oh GOD! That looks like it was baked from eden’s apple tree. I am going to do it for a emnu in my culinary arts course and I believe it’s the best suggestion my partner ever made. Any tips?

    • thecookieshop permalink*
      11 de November de 2010 11:00

      Hello

      As you can see in some of the comments, the batter gets a bit thick when all the flour is added. Don’t worry and carry on and you gonna get a wonderful cake, I swear.

  49. Kim permalink
    11 de November de 2010 0:17

    I have made this awesome cake three times in the last six weeks following the recipe exactly and it is truly a great dessert. I made cupcakes one time and topped them with a carmel glaze. The others I baked it in a bundt cake and sprinkled with powdered sugar. The batter is definitely thick, but I’m not sure why that bothers some people. It turns into a wonderfully moist cake. I only baked for 60 minutes. Thanks for a wonderful recipe!!

    • thecookieshop permalink*
      11 de November de 2010 11:01

      Thank you, Kim – glad you liked it! ;)

  50. Betsy permalink
    11 de November de 2010 19:41

    This really is the best … if you can manage to stop yourself from just eating the batter! I have made this cake about eight times since I discovered it a year ago. I was living in the Czech Republic and my friend kept calling my American Apple Pie apple cake, so I had to make her an apple cake. With this recipe, I have decided to stop making apple pie and only make this. I half the recipe as it fits better in my pan. As a non-baker, I love how this recipe impresses everyone who has even a morsel of this cake. Thank you, thank you!

  51. pippie permalink
    27 de November de 2010 22:08

    Im making it right now. Smells amazing…

  52. mizliz permalink
    12 de December de 2010 0:39

    When you make the mini loaves, how many do you get from one batter? Thank you!

    • thecookieshop permalink*
      12 de December de 2010 18:38

      I get 4 or 5, depending on the size of the paper molds.

  53. Emma permalink
    18 de December de 2010 17:01

    i made this recipe yesterday, and it is sooo delicious. not only is it the best apple cake i have ever made/eaten, it is the best cake i have ever made/eaten period! so good. and not a hard recipe!

  54. Lauren Jane permalink
    18 de December de 2010 18:42

    I used the vanilla and brown sugar, and it just got demolished! Delicious recipe!

  55. Zme permalink
    9 de January de 2011 2:41

    Made this today. Best cake I have ever tasted! It’s a keeper! tks. :)

  56. Anju permalink
    27 de January de 2011 3:06

    I made this cake and my husband absolutely loves it. Its going pretty quickly – he had it for breakfast and even took a slice to work to have with lunch.

  57. cookingmanic permalink
    7 de March de 2011 20:49

    I dont understand what you mean by “Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated.” ??? and also, how do you “sift” things together? and if I am using an angel food cake pan, how much mix should I fit it with? 3/4 way? and if I use a different pan, let’s say a square pan, how much of the mix should I fill that?

    Please answer back! Anyone! I am dieing to make this cake!

    cookingmanic

  58. Betsy permalink
    23 de March de 2011 19:26

    I’ve made this cake several times and it’s always a big hit. I halve the recipe. But the last few times, it has fallen in the middle. I live in Switzerland, so am using European ingredients and am converting to celsius, though I think correctly. Any suggestions?

    • thecookieshop permalink*
      24 de March de 2011 2:04

      Hi Betsy – I bake this cake at 180°C, in a fan oven. My guess is maybe you should bake it for a little bit longer, maybe 5 to 10 minutes more.

  59. Mary permalink
    25 de March de 2011 19:08

    I made another apple cake on Sunday for a birthday party. it was good, then on Monday I had to make a dessert so again I looked on the internet and found your apple cake. I took to a meeting and everyone wanted the recipe. It was so delicious, better then the first one I made and much bigger, even found that it get even better after it sits a while. Had the last piece on Thursday night and it was delicious…………….. I plan on making it for Easter…soooogood………………………….

  60. 11 de July de 2011 1:08

    My daughter always wants apples but when I buy them I end up throwing them out…so last time I decided to make an apple cake using my banana nut bread recipe but it didnt work. The apple juices came pouring out of my cooling bundt cake like a volcano! lol This time I am using your recipe, its thicker and cooks longer so I am keeping my fingers crossed! its in the oven now and smells wonderful!

  61. 11 de July de 2011 4:05

    the cake turned out great…a little dry but tastey!

  62. 16 de July de 2011 21:34

    That is really great!!!

  63. Erin permalink
    20 de July de 2011 19:35

    This cake was fantastic the first time I made it! I’m thinking about making it as muffins, do you think the batter would work in muffin pans?

  64. Natalia Radovan permalink
    21 de July de 2011 3:26

    Was a bit freaked out when i saw how thick the batter was. But our attempt worked out beautifully! Thanks from NZ

  65. 3 de August de 2011 19:07

    OMG.. look at how many apple recipes… well if you’re interested :D
    View at – http://teenage-baking.blogspot.com/search/label/Apple

  66. anonomys permalink
    4 de August de 2011 19:49

    I tried this recipe and oh my gosh it really is the BEST IN THE WORLD! I like making cupcakes so I put the batter in cupcakes pans and it worked great! You do have to be careful because I have over cooked it a few times.thanks so much for the recipe!!!!

  67. Padmini permalink
    6 de August de 2011 21:10

    I am baking the cake right now, the top seemed very done almost burnt but the inside is still liquid almost. I had it on 190c. What am I doing wrong?

    • Padmini permalink
      6 de August de 2011 21:12

      It has been about 40 mins now.

    • thecookieshop permalink*
      8 de August de 2011 1:12

      I bake it at 180 C, for about 50 minutes, I think your oven is too hot.

  68. 4 de September de 2011 14:59

    I made this apple cake in a bundt pan, also made it as muffins, absolutely one of the most delious cakes I’ve ever made!!!!!!!!
    I received nothing but great comments on this apple dessert……..Thanks for a wonderful recipe…….I will be making it again and again………
    We just love it!!!!!

  69. timefortea permalink
    7 de September de 2011 8:05

    The apples are cored and chopped, but not peeled?

    • thecookieshop permalink*
      12 de September de 2011 14:45

      I usually peel the apples.

  70. 26 de September de 2011 18:37

    Do you remember your baking times for loaves? Sounds great!

    • thecookieshop permalink*
      26 de September de 2011 19:46

      Hi Annette, that depends on the size of your pans, but it’s something around 35 min for smaller cakes to 45 for bigger ones.

  71. samantha permalink
    27 de September de 2011 3:53

    just made it!!! AMAZING!!! this will def be a fall favvy recipe for my home :)

  72. kathie g permalink
    29 de September de 2011 2:38

    I have never left a comment anywhere but had to tell you this cake is AWESOME. Just made it and…yes the batter is thick but your input said it was so I kept going following recipe exactly and this cake turned out FANTASTIC. I added a bit of extra apple and the vanilla. Took 60 min. on 350 Degrees then afraid it was going to burn lowered it to 330 Degrees for 15 min.and it came out PERFECT.

  73. 5 de October de 2011 2:39

    Mine’s in the oven now. I was worried about the thickness of the batter as well, but carried on. Glad I read through the comments. Even though I haven’t tasted the baked cake, the batter was delicious! Thanks for sharing the recipe!

  74. April permalink
    11 de October de 2011 14:19

    Made this cake over the weekend! Was wonderful!!! Lost a recipe I had years ago and this one was just like it! So happy I found it!:)

  75. sean permalink
    15 de October de 2011 13:52

    could you use extra virgin olive oil instead of vegetable oil

  76. BarbC permalink
    22 de October de 2011 19:16

    This has become a “go to” recipe. My first batch of this fall is in the oven. I’ll be making 3 more batches to take to school for “treats” on Friday.

  77. elisabeth t permalink
    24 de October de 2011 17:06

    By far the best apple cake ever!!! Like others the thickness of the batter scared me but it turned out amazing.
    My husband is German and he loved it! The nuts really make it.
    I would be interested in making muffins – anyone have a baking time for it?

    • Carol permalink
      29 de September de 2013 2:39

      Just found this recipe and I’m sure you already got your answer on cooking times for muffins. I used extra large paper cups in my muffin tins and cooked at 325F for 23 minutes and they were perfect. I fill my cups 3/4 full.

  78. Jody permalink
    26 de October de 2011 2:51

    Has anyone substituted apple sauce for some of the oil? 1 1/3c scares me, but maybe it’s worth it? :-)

  79. missme permalink
    22 de November de 2011 23:51

    hi i am going to make this cake for thanksgiving. it looks wonderful. i was wondering if maybe adding a little applesauce would be good? tell me wat u think!

    • thecookieshop permalink*
      23 de November de 2011 20:37

      Since the batter is super thick, I think it would be ok to add a little more liquid – let me know how it turns out!

  80. missme permalink
    3 de December de 2011 20:33

    hi again! the cake was absoluteley wonderful! my family loved it and wants me to make it again. i was thinking maybe next time replacing a little of the water with apple juice?

  81. Tallulah permalink
    4 de December de 2011 8:11

    I made it last week – I was dubious about an oil-based cake, I’ve never made one before. But we’d run out of butter!

    My mother said it was one of the best things she’s ever eaten.

    I admit it was pretty damn good ;D

  82. 4 de December de 2011 19:49

    great cake….i just made a double batch and put two mini bundts in the freezer for Christmas…

  83. Peter permalink
    13 de December de 2011 22:19

    Atually it looks incredibly average…..not sure I’d even want to try it.
    Let me know if you want a real mindblowing recipe for apple cake.

  84. Fara M permalink
    14 de December de 2011 10:56

    hii… looking @ ur cakes make me drool… :)) i got so many big delicious apple & don’t knw what 2do till i saw ur recipe… just finished baking it, it’s on cooling mode & can’t wait 2 gobble it… will update on d taste… did add chopped walnuts & omitted d vanilla. i’ve reduced d amt of sugar to 360g as i think 2cups is too much 4 me. if it does turn out 2b nice, i’ll keep ur recipe 4 good… thanks…:))

  85. Fara M permalink
    14 de December de 2011 11:42

    as i suspected!… ate & gives u a thumbs up!!! :))) very nice 4 d sugar quantity that i reduced is suitable 4 me & my family…. superb!! will do again when d time comes…

  86. 10 de February de 2012 14:54

    Read the recipe yeasterday and made it today, frankly the dough is really so thick, i added coca cola just 2 tablespoons,i made also croquant with brown sugar and crushed almonds into the dough, i am still waiting for the cake to get out of the oven, i am so exicted.

  87. 10 de February de 2012 15:25

    Unfortunately, it wasn’t what i expected. i applied the recipe in details and with precision :(, all my effort has gone bad ….

  88. Sharon Vaz permalink
    18 de February de 2012 10:17

    Hi I’ve made ur cake about six times now and it sure is the BEST APPLE CAKE in the world! Your recipe is foolproof and ever so quick. My son keeps pestering me to make practically every week ! Thank you so much for sharing this with us. God bless you.

  89. Haley permalink
    3 de April de 2012 3:48

    SOOO GOOD! I made these for my friend’s birthday and he LOVED it. Of course my housemates demanded I make one for them too, so I tried it again adding some brown sugar- which I highly recommend. This cake was nice and moist, with a great flavor, and it was super easy to make. Thanks!!

  90. Coleen permalink
    25 de April de 2012 19:22

    Let me start by saying I never leave comments on blogs. But I have to say this dessert is SO DELICIOUS and so easy to make. I can’t believe how moist and tasty it is. I made it for a teacher’s luncheon but now I have to make one for my family. Thanks for sharing the recipe!!!

  91. 8 de May de 2012 17:09

    Has anyone ever tried replacing the oil with applesauce? Would that work?

  92. Shirley permalink
    4 de June de 2012 12:33

    I made this recipe following it exactly. I opted not to use nuts or vanilla. It came out perfect…moist and delicious! Thank you so much for sharing

  93. Jenny permalink
    1 de July de 2012 2:02

    I made this cake yesterday, and while the flavor of the cake was delicious throughout, the consistency of the cake in the middle was so moist it was actually like a pudding, and looked nowhere like what your cake looks like in the above pictures. I don’t know if I added in too much apples which made it too moist (I halved the recipe but forgot to do so for the apples and hence added in 2 apples) or it was because the cake was not thoroughly cooked (I had it in for about 40 minutes, it was turning brown and the top was looking really crusty hence took it out). Otherwise, a great cake that I would make again in the hopes that it would not turn out like a pudding next time.

    • kathie g permalink
      2 de July de 2012 22:18

      I made this awesome cake some time ago and remember lowering the oven to 330 degrees for the last 15 minutes because it was starting to get too dark and might not bake on the inside like yours. Also, never change amounts when baking because it is an exact science. Many people do but I’m not the greatest baker so I start out with exact ingred. then make changes later if it comes out great. Good luck. This cake is worth the effort.

  94. Sue permalink
    15 de July de 2012 17:17

    Wow! This recipe looks and sounds delish! Going to make it soon and can’t wait…love my apples!! :) :) :)

  95. Immanuel Chua permalink
    21 de August de 2012 10:00

    Great!

  96. Eva permalink
    9 de September de 2012 20:12

    I liked your recipe a lot with the exception of the amount of sugar used. I am from Europe and love my deserts not sooo sugary as Americans make them. I cut the amount in half and it’s still plenty sweet. I do that with just about every recipe I make and it has always worked out. Just shows you how our society is used to things being way tooo sweet.
    Thanks for sharing such a yummy cake recipe.

  97. Carole permalink
    18 de September de 2012 22:22

    I was wondering how many muffins this recipe would make and how long you would bake them?

  98. Dawn permalink
    25 de September de 2012 12:08

    I baked this yesterday for my art class and it was a big hit! I made a few adjustments though because I was in the mood for an old fashioned for spice cake.
    Anyway, I splashed the chopped apples with apple cider and lemon juice while mixing up the other ingredients and substituted 1 cup of brown sugar for one of the cups of white. I also added a big pinch of allspice and a sprinkle of nutmeg. The cake was done in about an hour and came out moist and tasty with the apples sweet and tender!

  99. Nina permalink
    26 de September de 2012 21:22

    This it’s a Romanian apple cake recipe and indeed it’s the best I’ve tried also

  100. nita permalink
    13 de October de 2012 22:19

    RECIPE SOUND FANTASTIC… MY QUESTION IS WHEN USING FUJI APPLES, WILL IT BE OK TO GRATE THEM?

  101. Autumn permalink
    16 de October de 2012 0:35

    I made this today to eat tomorrow on my birthday. I used Macoun Apples and made an apple cider caramel to pour on top, the cake smells FANTASTIC and I can’t wait to try it, I didn’t bother to use my stand mixer and just added the combined wet ingredients to the combined dry and mixed it by hand…I did find that for me the cake read falsely done, I took it out at 45 minutes because I was getting a clean knife, but after it sat for a few minutes I could tell it was really under cooked, stuck a knife in and lo and behold i was right. So I stuck it back in and timed it in 5-10 minute increments ’til i was certain it was done. I’m DYING to try it tomorrow.

  102. Ortensia Qendro permalink
    21 de October de 2012 2:14

    Hi, made the cake for my husband who loves apple desserts. He liked it and said it was very good. I personally thought it was very heavy and dense, a small piece goes a long way. Will take to my parent’s tomorrow my dad will be all over it I am sure. My cake looks just like yours, it did take a whole 90 mins to bake and the dough was very thick I was worried it would not rise but it did and cooked perfectly. Thanks for the post.
    Cheers
    Ortensia from Toronto

  103. Jane permalink
    10 de November de 2012 16:19

    my cake is in the oven now. i read your recipe several times to see if I should peel the apples. no statement to that effect. It seemed like I should but then a recipe usually states even the obvious so i left the peels on. hoping for the best.

  104. Nicole permalink
    28 de February de 2013 0:27

    I made this last night with my toddler – and it’s beautiful. I used three gala apples, walnuts and made a simple vanilla butter cream frosting. It was delicious – a recipe I’ll treasure. Thank you!

  105. Sheila Jordan permalink
    16 de April de 2013 0:48

    I love this recipe so much and have made it several times for my family.I did exactly as the receipe said the first time and it turned out great. I like more apple, so I make it with 5 apples. Oh, and once I forgot my oil and it really didn’t change anything noticeable. My husband wanted me to try adding raisins, which I did. I didn’t like them in it. It took away from the apple and nuts flavor I like so much. The apples truely give this cake about all the moisture it needs. I really was the first time I ever made a cake without any water. So, thumbs up to this receipe. You’ll have a hard time staying away from it. One more thing, my angel food cake pan was perfect for this cake.

  106. Shannon McCormick permalink
    7 de August de 2013 21:13

    This looks delicious. My favorite spice cake is actually a Crumb Cake spice cake and it comes from http://www.crumbcakecreations.com ….simply outstanding.

  107. Kristine permalink
    8 de September de 2013 21:23

    I’ve misplaced my recipe for fresh apple cake so went looking for a replacement, and this was perfect! Read through the comments and have two things to share – I replaced all the oil with applesauce and it worked just fine (same amount), and I chopped half the apples before I remembered I should probably peel them…no problems with that! I peel them as a general rule, but if you don’t, it’s all right. :) 🍎

  108. Carol permalink
    29 de September de 2013 2:45

    I thought this cake was great. Very easy to make. Kitchen Aid was struggling with the addition of the apples so just stirred them in manually. My loaves did sink in the middle with 45 minutes cook time so had to put them back in the oven for about 5 more minutes. I used Macintosh apples because that is the type of apple tree we grow. Also did add the vanilla. Had no nuts on hand but will add them next time I bake this recipe.

    Bought a new bundt pan and will use this recipe for my new pan’s first use.
    Thank you very much for this recipe.

  109. Myrna Wiebe permalink
    10 de October de 2013 4:13

    I don’t usually comment but…this.is.THE.best! I had guests walking back into the kitchen cutting themselves one, two, three more pieces, very addictive. Better next day if it lasts until then. I made mostly as suggested, added the vanilla as it’s a favorite ingredient. Kudo’s and thanks.

  110. 24 de November de 2013 17:48

    I’ll try it today! :-)

  111. Aizhan permalink
    31 de January de 2014 15:25

    Thank you! Made the cake yesterday. I wouldn’t say it’s the best apple cake for me, but it’s very delicious.

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