This delicious fall recipe is a favorite of my family, and I love to make it. I love that the apples don't need to be peeled! Because it is such a moist cake, it can take longer to bake than the recommended 45 minutes, and the texture can vary a bit.
- 4 cups unpeeled, diced or chopped apples (I like granny smith or cortland)
- 2 eggs
- 2 cups of sugar
- 2 tsp cinnamon
- 1/2 c oil (a neutral flavored oil is best)
- 1 cup chopped nuts, raisins or dates (optional)
- 2 cups flour
- 1 tsp salt
- 2 tsp baking soda
Preheat oven to 350
Place chopped apples in a mixing bowl. Break eggs over the apples and stir. Add sugar, cinnamon, oil and nuts. Mix. Sift flour with salt and soda (I don't usually bother with this sifting part). Mix well. Pour into a greased 9X13 or a greased bundt pan. Bake at 350 for 45 minutes, or until a toothpick comes out clean.
It tastes great with cream cheese frosting, plain or with a simple glaze.