This time of year is probably my favorite season to create yummy baked goods. There’s so much inspiration with all of the fall flavors—apple, cinnamon, pumpkin, pomegranate, vanilla, etc. This particular recipe for Apple Cake is probably my favorite dessert to share at parties or events (next to a pumpkin roll!). It’s simple, fast, and oh so delicious.
I apologize for the poor quality photos, but I made this for a party and didn’t even get a picture of a piece before it was gone. I can’t show you how moist it is, but I can tell you that this is one of the moistest, tastiest cakes I’ve ever made. It has major apple flavor with just the right amount of spice—and the caramel! The caramel glaze is incredible and poured on the cake warm. It eventually hardens to a frosting-like consistency when cooled and moistens the cake even more. It’s ah-mazing.
Whether making for company, parties, family, or maybe even just for yourself ;)—this cake is definitely worth a try!
Apple Cake
Ingredients
Cake-
- 3 cups all purpose flour
- 1 3/4 cups white sugar
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp baking soda
- 3/4 cup peanut oil
- 1/2 cup applesauce
- 3 eggs beaten
- 2 tsp vanilla extract
- 3 1/2 cups apples peeled, cored, and chopped into bite-size pieces
- 1 cup walnuts chopped
Glaze-
- 1 cup light brown sugar packed
- 1/3 cup milk
- 1/2 cup 1 stick butter
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 13×9 inch pan and set aside.
- In a large bowl sift together flour, sugar, salt, cinnamon and soda. Make a well in the center and add oil, applesauce, eggs and vanilla mixing very well. Batter will be thick. Fold in chopped apples and nuts. Spread into the prepared pan.
- Bake for 35-40 minutes, or until a toothpick inserted into cake comes out clean.
- To make the glaze, heat a saucepan on medium and brown butter. When fragrant with brown bits, add brown sugar and milk. Bring to a boil and continue cooking for 2 1/2 minutes, stirring constantly. Turn off heat, then stir in vanilla. Pour over cake while still hot. Enjoy!
Um, how delicious does this look? Must make it soon because, after all, it IS apple season. 🙂
This is a GREAT recipe to try out if you have lots of apples in stock! Hope you enjoy it if you do try it–thanks for commenting, as always! 🙂
Hey there. I’d love to try this. I’m wondering what would be a good substitute for the peanut oil.
Thanks!
Hi Alex! So happy to hear you’re interested in trying out this recipe. Any other oil would work wonderfully–you could try vegetable, canola, coconut, or even sub the oil with applesauce. Hope this helps and enjoy! 🙂
This looks A++maaazing! quick question, can I use spelt or whole wheat four instead of all purpose flour? Just wondering how to make it healthier. Oh and If I use raw sugar, should the amount change? Appreciate any help!
Hello! Thanks so much. 🙂
Hmmm, though I haven’t personally tried it with whole wheat or spelt flour I do know that spelt flour easily breaks down so if you *do* use it you’ll have to be careful not to overmix. Whole wheat might be a little strong on it’s own, so maybe a mix of the two? Or sometimes I’ll sub in white whole wheat flour, which is a little milder than the regular.
If you’re using raw sugar the amount should remain the same. You can even try some alternative sweeteners like honey, maple syrup, or agave nectar. (amount would also be the same!)
The only other thing I can think of to make this recipe healthier would be substituting the peanut oil with coconut oil or even more applesauce. I’ve tried that before and it’s turned out great!
I hope this helps…sorry I wasn’t able to help more. Let me know how it turns out if/when you try it! 🙂 Thanks for commenting and stopping by my blog. 🙂
Thanks! I’m guessing I’ll keep the all purpose flour in for the first try,.. and figure my way out…trying this tonight, will stop by and tell you what happens 🙂
So i made it twice and it was smash hit!!! Thank you!!
Yay! That makes me happy…thank YOU for trying and letting me know how you liked it! 🙂