As the autumn leaves start to fall and the air turns crisp, there’s nothing quite like the comforting aroma of a Fresh Apple Cake baking in the oven. This beloved dessert is a staple in many households during the autumn season, with its warm, spicy notes of cinnamon and nutmeg, and the natural sweetness of apples shining through. Originating from traditional American kitchens, this cake recipe has been passed down through generations, each adding their unique touch. Made with simple, wholesome ingredients like fresh apples, eggs, and flour, this cake is not only delicious but also packed with nutrients. The use of raw, chopped apples gives the cake a moist and dense texture, while the chopped nuts add a delightful crunch. Despite its impressive flavors, this cake is incredibly easy to make, even for beginners. In this blog post, we’ll walk you through the step-by-step process of making a Fresh Apple Cake, along with some useful baking tips.
Ingredients
- 3 c. chopped, raw apple
- 2 c. flour
- 2 c. sugar
- 1/2 c. shortening (I used 1 stick oleo)
- 2 eggs
- 1/2 tsp. salt
- 1 tsp. baking soda
- 2 tsp. vanilla
- 1/2 tsp. nutmeg
- 1/2 tsp. cinnamon
- 1 c. chopped nuts
Baking Instructions
- Mix all ingredients together.
- Bake in a greased and floured 13 x 9-inch pan.
- Bake at 350° for 45 minutes.
- I use a tube pan.
Calorie: 350
Total cooking time:1 hour
Difficulty level: Easy
The Apple of My Pie…or Cake
We’ve all heard the saying, “An apple a day keeps the doctor away,” but I’m pretty sure they weren’t talking about an apple cake. But, hey, who am I to argue with old wives’ tales? So, here’s my hilarious journey of baking an apple cake to ward off my imaginary doctor visits.
A Little Bit of This, A Little Bit of That
My first task was gathering my ingredients. I needed three cups of raw apple, which, let me tell you, is a lot more apple than you’d think! Peeling, coring, and chopping these bad boys made me feel like I was preparing for an apple apocalypse.
Next came the flour and sugar, two cups each. The flour, like a sneaky ninja, poofed up in a cloud every time I tried to measure it out. I’m still finding flour in places I didn’t know existed. The sugar, being its sweet self, just went with the flow.
I then needed 1/2 cup of shortening, which I substituted with a stick of oleo because I like to live on the edge. A couple of eggs were next on my list, and let’s just say I’ve had more successful egg-cracking experiences.
The rest of the ingredients were relatively tame. A sprinkle of salt, a dash of baking soda, a couple of teaspoons of vanilla, and a bit of nutmeg and cinnamon. The nuts though, they were the real MVPs. Not only did I have to chop them up, but I also had to stop myself from eating them all.
Mixing Up Some Chaos
With all my ingredients ready, it was time to mix. Now, if you’ve never mixed a cake batter before, let me tell you, it’s like wrestling with a sticky, sugary monster. It fights back, splatters everywhere, and takes over your entire kitchen. But, after what seemed like a mini wrestling match, I had my batter.
Into the Oven, Out of My Sight
Now came the moment of truth. I greased and floured my 13 x 9-inch pan and poured my sticky adversary into it. Then I popped it into the oven at 350° and set my timer for 45 minutes. Why 45 minutes you ask? Well, because any longer and I’d have a brick instead of a cake.
As a plot twist, I also decided to use a tube pan. Yes, I like to keep my life exciting. Also, it makes the cake look like a giant doughnut, and who doesn’t love that?
The Sweet Smell of Success
Finally, after what felt like a lifetime, I pulled my masterpiece out of the oven. The kitchen smelled like a bakery, and I felt like a proud parent. My apple cake was moist, golden brown, and just the right amount of sweet. And the nuts gave it that extra crunch that made it even more delightful.
So, there you have it, folks. My hilarious attempt at keeping the doctor away with an apple cake. It was a roller coaster ride of laughter, mess, and deliciousness. But hey, isn’t that what cooking is all about?
