An incredibly moist and dense fresh apple cake, made with oil for a tender crumb and packed with grated apple and chopped nuts. The warm cake is served with a simple, rich cream and sugar sauce.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 1/2 cups | Wesson Oil |
| 2 cups | Sugar |
| 2 | Eggs |
| 3 cups | Raw Apples (Grated or Blended) |
| 3 cups | Flour |
| 1/2 teaspoon | Salt |
| 1 teaspoon | Soda (Baking Soda) |
| 1 teaspoon | Cinnamon |
| 2 teaspoons | Vanilla |
| 1 cup | Chopped Nuts |
Topping
| Measurements | Ingredients |
|---|---|
| 1 cup | Sugar |
| 1 stick (½ cup) | Oleo (Margarine) or Butter |
| 1/2 cup | Coffee Cream (Half-and-Half) |
Instructions
Cake
- Preheat your oven to 300°F. Grease and flour a 9x13 inch pan or a tube/Bundt pan.
- In a large bowl, mix the oil and sugar. Add the eggs one at a time, beating well after each addition.
- Stir in the grated or blended apples.
- In a separate bowl, whisk together the flour, salt, baking soda, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the vanilla and chopped nuts.
- Pour the batter into the prepared pan.
- Bake for 1 ½ to 2 hours. The long, slow bake is necessary for this dense, moist cake. It is done when a long wooden skewer inserted into the center comes out clean.
Topping
- Shortly before the cake is done, prepare the topping.
- Combine the sugar, oleo/butter, and coffee cream in a small saucepan.
- Heat over medium-low heat, stirring constantly, until the sugar is completely dissolved.
- Serve the warm cake with the warm topping drizzled over each slice.
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