|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The apple is one of our most versatile fruits. We enjoy apples in cakes, pies, cookies, beverages, main dishes, side dishes, and sandwiches. This moist and chunky apple cake is an excellent way to use apples.
Raisins and chopped pecans or walnuts add to the fantastic texture of the cake, but feel free to omit either one if you aren't a fan. Or replace either the raisins or the nuts with dried cranberries, brickle chips, or chopped dates.
The cake is moist enough to enjoy with nothing but a dusting of powdered sugar, but you might want to make a simple vanilla glaze for the cake. Or drizzle individual servings with your favorite dessert sauce. Butterscotch or caramel sauce, lemon sauce, and bourbon sauce are all very good choices. Homemade apple cider syrup would be wonderful on this cake.
- 3 large apples (3 cups chopped)
- 1/2 cup water
- 1 cup brown sugar, packed and divided
- 2 large eggs
- 2 cups all-purpose flour (9 ounces)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon allspice
- 1 cup quick oats
- 1/2 cup raisins
- 1/2 cup pecans, chopped
- 1/3 cup vegetable oil, or melted shortening
- Confectioners’ sugar, or simple vanilla icing, for serving
Gather the ingredients.
Peel and core the apples; chop them finely.
Transfer the chopped apples to a medium saucepan. Add the water and 1/2 cup of the brown sugar; stir to combine.
Place the saucepan over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 5 minutes, or until the apples are tender. Remove the apples from the heat and let them cool.
Preheat the oven to 350 F. Grease and flour a 10-inch tube cake pan.
Crack the eggs into a small bowl and beat lightly with a whisk or fork. Set aside.
In a mixing bowl with an electric mixer, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, oats, raisins, and chopped pecans.
To the dry ingredients, add the cooled apple mixture, the lightly beaten eggs, the remaining brown sugar, and the vegetable oil or melted shortening. Beat until all of the ingredients are moist; don't overbeat.
Spoon the apple cake batter into the prepared tube pan. Spread the batter evenly.
Bake the apple cake in the preheated oven for about 40 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs clinging. Place the cake on a rack and cool for 10 minutes before removing it from the pan. Invert the cake onto the rack to cool completely.
Transfer the cooled cake to a large plate or platter. Slice the cooled cake and serve.
Dust servings with confectioners' sugar or drizzle with a simple vanilla icing. Enjoy.