Mom's Apple Cake Recipe
Daily Value: 47%
Vegetarian, Peanut-Free, Soy-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||57µg||14%|
|Fatty acids, total monounsaturated||21g||0%|
|Fatty acids, total polyunsaturated||22g||0%|
Exclusive from The Daily Meal
I hate red apples. Their texture is mealy. They're never crisp. They don't provide the crunch that Granny Smith apples do. They're just kind of lame all around. But, this recipe that my mom started making in the past two years has softened my hardline approach to them. It's a super moist, really easy recipe for free-form, pour-it-into-the-baking-tray apple cake that's great for dessert with coffee or tea, or for breakfast the next day. But as I've noted to Mom, I bet it'd be even better with green apples.
- 5 Red Delicious apples, peeled, cored, and cubed
- 2 eggs
- ½ cup oil
- 1 ¼ cups sugar
- 2 cups flour
- 2 teaspoons baking soda
- 1 cup broken walnuts
- 1 box golden raisins
- ½ teaspoon cinnamon
- ½ teaspoon salt
- Butter, for greasing
Preheat the oven to 350 degrees.
Put the apples in a bowl, break the eggs over them, add the oil, and toss. Combine the dry ingredients, and then add them to the apple mixture. Pour it all into a 9-by-12-inch greased and floured pan. Bake for 55 minutes, then remove and cover with a towel. That's it. Cover whatever you don't eat with aluminum foil to keep the cake moist.
Total time: about 30 minutesServings: 4