This delicious apple cake is bursting with great apple flavor. Just follow these simple step by step photo instructions.
Editor's note: Originally Published October 6, 2016. Republished with more detailed discussion and updated photos.
It is apple season, and I needed to do an apple recipe. Apple cake sounded good, but I wanted an old fashion apple cake. So, I copied from the best, my wife.
I looked around some, but then my wife pointed me to her own recipe in the "Holmes School Cookbook." It used only things we all have on hand, so I used that as a model. Excellent.
A very easy 5. So much better than you think it could be.
Recipe Notes for Easy Apple Cake
I cooked this cake unsupervised by the author, so I slid in a few minor changes.
First, I cut it in half. This is "cooking for two" and a 9X13 cake is a bit much for the two of us.
Second, I doubled the cinnamon. I love cinnamon.
Third and my biggest sin, I shredded the apples. Sometimes when I use diced fruit, I end up with steam pockets but also I wanted to release the juice more. She wanted chunks of apple goodness. Take your choice or do some of both.
What Apples to Ues
A lot seems to be made of what apple to use for this or that. I believe it is more a matter of individual taste. I suggest Cortland, Granny Smith, Gala, Ida Red, or Roma for cooking.
But probably the apples you have is fine other than Red Delicious or Macintosh would be good choices. Here is a handy-dandy chart that is very well done.
This is a smaller cake. If doubling, then use a 9X13 cake pan. Cooking time may be increased slightly. Get out your toothpicks. But most recipes for 9X13 also call for 45 minutes at 350.
I used a 9 inch round cake pan. You could also use an 8 by 8 or an 8 inch round. You notice a 9 by 9 is missing, that would be very thin in an already thin cake.
Topping. I sprinkled with a little sugar. If you want ultra-sweet, then a glaze of powder sugar and a little milk would be good. But that might be sugar overload.
Sticking. Even in a non-stick pan with butter and flour, there is some sticking. This is one of those recipes where parchment paper on the bottom of the pan would be good.
Storage. Store covered in the refrigerator for up to 3 days or freeze for 3-4 months.
Other Great Smaller Desserts
Preheat oven to 350 with the rack in the middle. Prep a 9-inch round cake pan with butter and flour. Parchment paper on the bottom would be good if you can.
Dice or shred two medium apples.
Mix all ingredients well and move to prepared pan.
Sprinkle with about a tablespoon of sugar.
Bake until a toothpick comes out clean. About 45 minutes.
Cool before serving.
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Easy Apple Cake from Scratch
- 2 apples - medium or large, shredded or diced
- 1 cup flour
- 1 cup sugar
- ½ cup oil
- 1 egg
- ½ cup walnuts - chopped
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 tablespoon sugar - optional for sprinkling on top
- Preheat oven to 350 with the rack in the middle. Prep a 9-inch round cake pan with butter and flour. Use parchment paper if you have it since this tends to stick.
- Dice or shred two medium apples. Or some of each.
- Mix all ingredients well and move to prepared pan.
- Sprinkle with about a tablespoon of sugar.
- Bake until a toothpick comes out clean. About 45 minutes. Cool before serving.
- Use the apples you have but, I'm not a fan of delicious or MacEntosh apples in recipes like this.
- The apples can be shredded or diced.
- I suggest a 9 inch round pan, but an 8 by 8 would work. I believe a 9 by 9 is not a good choice.
- Most people will want to double this recipe. Use a 9X13 pan. Cooking time will be about the same or a bit more. Use the toothpick test.
- Store covered in the refrigerator for up to 3 days or freeze for 3-4 months.
Originally Published October 6, 2016.