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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (177g) Recipe makes 12 servings |
||
| Calories 634 | ||
| Calories from Fat 291 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.4g | 49% | |
| Saturated Fat 7.3g | 36% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 15.1g | ||
| Trans Fat 0.1g | ||
| Cholesterol 72mg | 24% | |
| Sodium 257mg | 10% | |
| Potassium 210mg | 6% | |
| Total Carbohydrate 82.2g | 27% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 55.8g | ||
| Protein 6.5g | 13% | |
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Best Apple Cake (In 47 Years of Cooking)
By: Rose of Sharon
This is my DH favorite cake, I have tried many apple cakes over the years and this is a winner!! So moist and dense, with a caramel taste, cannot say enough, just try it and see.
SERVES 12
Ingredients
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 3 cups finely chopped apples
- 1/2 cup apple juice
- 1 cup chopped walnut
Glaze topping for cake
- 1 cup brown sugar
- 1/4 cup butter
- 1/3 cup whipping cream
Directions
1
In a large bowl combine flour, sugar, soda and salt. Make a well in the center and set aside.2
In a medium bowl combine eggs, oil, apple juice and vanilla. Stir in apples and nuts. Add the egg mixture to dry ingredients, just until moistened.3
Spread batter in a greased and floured 9 x 13-inch pan. Bake at 350°F for 45-50 minutes.4
In a small saucepan combine the brown sugar, butter and cream.5
Cook and stir till bubbly and all of the sugar is dissolved. Cool slightly. Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.
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- Course > Desserts > Cakes
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 4 hours
- Dietary > Kid Pleaser
Featured Reviews for This Recipe
From: Cathy-O
On Jun 18, 2008
My family and I really loved this moist cake, but since there was no time mentioned for the sauce that goes on top, I found the sugar hadn't totally melted. It made the cake too sweet. So we cut off a layer from the top to get rid of the sauce and the cake was delicious. I use 1 1/2 cup of sugar and the sweetness was just right. I substituted 1 medium banana (1/2 cup) for 1/2 cup oil as we don't get apple sauce here and it was undetectable. A great substitute. Can someone who reviews after me please tell me how long to boil the sauce . I too used cinnamon 1 tsp and nutmeg 1/4 tsp and baked in a 9x13. Thanks for the recipe.
From: GRECORICAN
On May 10, 2008
This was excellent!!! Not that you need another review...made this tonight and WOW!!!!! I did add 1 teaspoon cinnamon, 1/2 teaspoon ground cloves and 1/2 teaspoon grated nutmeg, omitted the nuts as I did not have any and wow!!!! Excellent, thank you for sharing...oh and I did not have apple juice I used OJ and it worked great...thank you!!! Definitely a keeper. UPDATE...MAY 10, 2008 Just adding here have made this again in a bundt pan, this time using exact ingredients, and my cinnamon, cloves and nutmeg as stated above, just needed a little longer cook time, just watch and test with a tooth pick. This is such a family favorite and a huge hit at all times...thanks again, I've added some pics enjoy.
From: Amanda Beth
On Sep 27, 2005
Utterly and amazingly delicious. I could not be happier right now! I did substitute half the oil with applesauce. It worked just fine for me. One thing not to do though, is sub the cream for skim milk. I didn't have any cream, so I used milk, and it did not work well. I'm glad I found this recipe now, and I don't have to look for any more! Great recipe, thanks for posting!
From: Chef #199947
On Oct 6, 2005
Directions were easy to follow. I did cut back on the sugar by a half a cup, and used pecans instead of walnuts because they were opened. I`m not much on sweets,but have to tell you I tried one piece and of course had to "try" another.Not a great idea right before supper time. Maybe I will make a light supper so I can "try" some more. My Dh said it was excellent and to make it a keeper. Next time I may double the sauce recipe ,and see how it turns out. This would be fantastic served with ice cream. Thanks so very much Rose of Sharon for sharing this recipe. chef no. 199947
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