This apple cake uses fresh apples, walnuts, and optional raisins. The texture is dense, much like a quick bread. Use a simple drizzled glaze or serve it plain. It is a 9- x 13-inch cake, so it makes enough for a crowd. Do not use a food processor to chop the apples. They should be roughly chopped into 1/2-inch pieces.
Apple Cake Recipe
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder (not baking soda)
1/2 teaspoon ground cinnamon
1 cup granulated white sugar
1/2 cup light brown sugar, packed
1 cup vegetable oil
3 large eggs
2 teaspoons pure vanilla extract
3 cups chopped baking apples (Granny Smith, Rome, McIntosh, winesap, etc.)
1 cup chopped walnuts
1 cup raisins, soaked in hot water for 15 minutes, drained, and patted dry (optional)
1 cup powdered confectioners’ sugar
2 to 3 Tablespoons heavy cream or milk
Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil.
In a medium bowl, whisk together flour, salt, baking powder, and cinnamon. Set aside.
Place oil, sugar, eggs, and vanilla in a large bowl. Beat on low speed until combined. Add flour mixture, 1/3 at a time, and beat just until combined. Mixture will be thick. Fold in apples, walnuts, and optional raisins.
Pour into prepared pan and bake for 35 to 45 minutes until cake tests done with a toothpick. Let cool completely.
Whisk cream or milk into powdered sugar until it is just barely thin enough to drip. Scrape into a zip-top bag, squeeze out the air, and seal. Cut a very small piece off one bottom corner and drizzle in a cross-wise pattern on the cooled apple cake.
Yield: about 24 to 36 servings, depending on cut size
Apple Cake Recipe Photo ©2021 Peggy Filippone