Easy Apple Cake Recipe

When we received a bushel of Honeycrisp apples for Christmas, I immediately thought of the apple cake recipe that my mother-in-law gave me many years ago. 

I've often made this cake during the holidays because we have so many out of town guests. Our family members come in from all across the United States, which means they hail from different time zones. Therefore, we have early risers who quietly start their mornings so others who are still sleeping can rest uninterrupted.

With the various sleep habits, we are not going to find a great time to have breakfast together. The apple cake is perfect for me to make in advance and have available for whatever time of the day our guests need breakfast. 

This apple cake is similar to a pineapple upside down cake.  The fruit goes on the bottom of the prepared pan which means it is on the top of the cake when it is turned out of the pan.

The cake does not need to be refrigerated, which is another plus for making this delicious cake and leaving it out for breakfast, or throughout the day as a snack. 

 

Apple Cake Recipe

To begin, set out the butter to soften.  Also, wash, core and thinly slice apples.  Each apple will be cut into sixteenths.

Ingredients  

• 3 large eggs 
• 2 cups sugar 
• ½ cup vegetable oil 
• ½ cup softened butter 
• 1 tsp. baking soda 
• 2 cups flour (I use 2-1/4 cups Swans Down cake flour) 
• 2 tsp. ground cinnamon 
• 1 tsp. vanilla extract 
• 1 cup walnut pieces (if desired) 
• 4-6 large Granny Smith or Honeycrisp apples, cored and sliced  

​

Directions 

1. Preheat oven to 350 F 
2. Generously butter a 9 x 13 x 2 inch baking dish 
3. Combine all of the dry ingredients and set aside  (cake flour, baking soda, ground cinnamon) 
4. In a large mixing bowl, beat the eggs with an electric mixer until frothy. Gradually add the sugar, oil and butter (a little of each at a time). Beat until sugar has dissolved. 
5. Stir in the vanilla (with the mixer on low speed is fine) 
6. Add dry ingredients mixture to the egg mixture along with the walnuts (with the mixer on low speed is fine) 
7. Spread the apples over the bottom of the prepared baking pan and drizzle with a few pinches of sugar 
8. Pour the batter over them, smoothing to cover all the apples 

Bake for 1 hour 

Set aside to cool to room temperature. Turn upside down on serving plate. I use my cutting board as the serving tray for this cake. Not only is it the right size, but a knife will not harm it.

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If you happen to be the recipient of a bushel of apples, you may also wish to check out my Apple Cobbler recipe or my Chocolate Covered Apples.  They are both delicious! 

 Easy Apple Cobbler Recipe Chocolate Dipped or Covered Apples

 

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Apple Cake Recipe Written by:

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