There’s something heartwarming about baking a homemade cake, and my Fresh Apple Cake recipe is no exception. It’s a sweet symphony of flavors that unites the wholesome goodness of fresh apples with the comforting embrace of a soft, moist cake. Dating back to my grandmother’s time, this recipe holds a special place in my heart and has been a constant presence at family gatherings and festive occasions. The fresh apple cake is not just a dessert; it’s a cherished tradition, a nostalgic journey, and a delicious treat, all rolled into one. I love the simplicity yet richness of this cake. The star of the show, of course, is the fresh apples. Their natural sweetness and moisture contribute to the cake’s irresistible texture, while the hint of vanilla adds a touch of elegance. The process of making this cake is almost as enjoyable as eating it. The aroma of the baking cake fills the house with a delightful scent that’s sure to bring everyone to the kitchen. And the best part? It’s a fairly simple recipe that doesn’t require any fancy ingredients or complicated techniques. Whether you’re a seasoned baker or a complete beginner, you can whip up this fantastic cake and impress your loved ones. So, let’s get baking!
Ingredients
- 1 1/2 c. Wesson oil
- 2 c. sugar
- 2 eggs, beaten
- 3 c. peeled, chopped fresh apples
- 3 c. sifted cake flour
- 1 tsp. salt
- 1 tsp. soda
- 2 tsp. vanilla
Baking Instructions
- Mix.
- Bake
- in three
- 9-inch pans at 325° for 25 to 30 minutes or until done.
Calorie: 385
Total cooking time: 45 minutes
Difficulty level: Easy
A Tale of Fresh Apple Cake
One day, I set out to create a masterpiece – the all-time favorite, a Fresh Apple Cake. Now, I don’t know about you, but anything involving the word ‘Fresh’ and ‘Cake’ in one sentence has my full attention.
The Glorious Gathering of Ingredients
The first order of business was to gather my squad of ingredients. We had the usual suspects – **Wesson oil**, **sugar**, and **eggs**. And then, the star of the show, **fresh apples**.
There they were, three cups of freshly picked, peeled, and chopped apples. I have to say, the peeling and chopping part felt like I was auditioning for one of those fancy cooking shows. I was half-expecting someone to jump out and yell, ‘Cut!’ after accidentally nicking my finger.
Next, I sifted three cups of **cake flour**. If you’ve never sifted flour before, let me tell you, it’s like trying to herd cats – nearly impossible, but hilarious in its own way. You end up with flour in places you didn’t even know existed in your kitchen.
The Magnificent Mixing
Now, it was time to mix. Armed with my trusty wooden spoon, I dove in. In went the **Wesson oil**, **sugar**, and **beaten eggs**, followed by our star ingredient, the **fresh apples**. The apples, let me tell you, added a whole new level of crunch and flavor that had me practically salivating by the mixing bowl.
After the apples, in went the **cake flour**, with a teaspoon of **salt** and **soda** each, and two teaspoons of **vanilla** for that sweet, aromatic kick.
The Baking Bonanza
Well, now that we had our cake batter ready, it was time for the real fun to begin. It was time for the Bake Off. The oven was preheated to 325°, and the batter was poured into three, 9-inch pans.
With a little prayer and a firm belief in the power of vanilla, I slid the pans into the oven. The next 25 to 30 minutes were a test of patience and the strength of my sweet tooth.
The Sweet Smell of Success
Finally, the oven timer beeped, signaling the end of the baking bonanza. The moment of truth was upon us. I pulled out the pans and was greeted by the most heavenly aroma. The cake was done. Perfectly golden brown and filling the kitchen with the heady scent of baked apples and vanilla.
And there it was, my masterpiece – a Fresh Apple Cake. It was a hilarious and delicious ride, filled with flour dust storms, apple peeling accidents, and the sweet, sweet smell of success.
So, the next time you’re in the mood for a laugh and a slice of mouthwatering cake, remember this tale and give it a try. You won’t regret it. Trust me, I’m a food blogger.
