A wonderfully moist and dense apple cake from a recipe by Neva. This simple ‘dump cake’ style recipe is packed with grated Winesap apples and nuts, creating a rich and flavorful dessert.
Author
Neva
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Cup | Wesson Oil |
| 2 Cups | Sugar |
| 2 | Eggs |
| 3 Cups | Flour |
| 2 Teaspoons | Baking Soda |
| 1/2 Teaspoon | Salt |
| 2 Teaspoons | Vanilla |
| 3 Cups | Grated Winesap Apples |
| 1 Cup | Nuts |
Instructions
- Preheat your oven to 350°F. Grease and flour a 9x13 inch pan or a tube/Bundt pan.
- In a large bowl, mix the oil, sugar, and eggs until well combined.
- Stir in the vanilla and the grated apples.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet apple mixture and stir with a spatula until just combined. The batter will be very thick.
- Fold in the chopped nuts.
- Spread the batter evenly into the prepared pan.
- Bake for 1 hour to 1 hour and 15 minutes, or until a long wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan before slicing and serving.
