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Apple Cake
A very moist cake filled with lots of
apples.
Great with whipped topping or a dusting of confectioner's sugar.
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This cake recipe came from Veronica Soltys
and has became a family tradition in which each fall the cakes were made and
shipped out via next day delivery to all of the kids at college with extras
taken into work. It was always special to hear about the kids
receiving their cakes and trying to make sure that they had a piece before
their friends found out that the cakes had arrived. |
| Quantity |
Ingredients |
Preparation Notes |
| 2 |
Eggs |
- Preheat oven to 350 degrees
- Beat eggs with oil.
- Add sugar, salt, baking soda and cinnamon.
- Mix in flour – dough will be stiff.
- Fold in nuts and apples (do not use a mixer for
this)
- Pour into 13 x 9 pan greased and floured or sprayed
with cooking spray such as Pam.
- Bake at 350 for 55 – 65 minutes. You will know it is done when the cake begins to pull away from the
sides. A knife or toothpick should come out clean except for apple bits.
- Do not ice, garnish if desired with a dusting of
confectioners sugar or simply serve with whipped topping or ice cream.
It may also be heated for serving.
- Freezes well.
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| 1 Cup |
Vegetable Cooking Oil |
| 2 Cups |
Sugar |
| 1/2 tsp |
Salt |
| 1 tsp |
Baking Soda |
| 2 tsp |
Cinnamon |
| 2 Cups |
Flour |
| 1 Cup |
Nuts- Pecans or walnuts
coarsely chopped |
| 4 Cups |
Apples -Peeled and sliced thin. This will be
about 2 lbs of apples. Granny Smith or other tart cooking apple is best |
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pdf\applecake.pdf
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