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 baking soda)
1/2 teaspoon ground 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