This Fresh Apple Cake has been a staple in my family for years; my mom made it while I was growing up and through the years — even today — it’s one of my favorite desserts. An alternative to chocolate, don’t underestimate the just how sweet this cake is — the caramel glaze is rich and literally melts in your mouth. This is a yummy one, for sure!
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How to Make Fresh Apple Cake
While I consider it a dessert most often, it’s similar to a banana bread consistency (check out my peach bread recipe HERE) and is even awesome in the morning with coffee, or as a snack 😉 Also like other fruit breads and cake loaves, this is an easy one to make in batches as gifts. The recipe is versatile as it may be baked as one loaf or split as multiple loaves in mini loaf pans. One of the best features of this fresh apple cake? It’s made with simple ingredients that you likely already have on hand in your pantry. Unlike a lot of fresh/seasonal fruit, apples are available all year long, so this cake can be made at any time of the year!
Fresh Apple Cake
Delicious, moist apple cake dessert, using fresh chopped apples and pantry items on hand.
- 1.5 cups vegetable oil (can also use canola oil)
- 2 cups sugar
- 3 eggs
- 3 cups flour (plain)
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp vanilla
- 2 tsp cinnamon
- 3 large apples -- peeled and chopped (approx. 3 cups)
- 1 cup chopped pecans (optional)
- 1 stick butter
- 1 cup light brown sugar
- 2 Tbsp milk
Peel and chop apples. Set aside.
Spray loaf pan with Pam or other baking spray. Set aside.
Preheat oven to 350 degrees.
Mix oil, sugar and eggs in electric mixer at medium speed for three minutes.
Add dry ingredients to mixture and mix until well incorporated.
Fold in vanilla, chopped apples and optional chopped nuts.
Pour batter into pan and place in oven.
Bake for approximately 1 hr. 20 minutes.
Remove from oven and place on cooling rack.
When cooled, remove from pan and invert onto a serving dish.
Melt butter in medium-sized pan on stove.
Add brown sugar and milk.
Bring mixture to a boil. Boil for two minutes while stirring constantly.
Remove glaze from heat and drizzle over cooled cake.
This recipe can easily be changed for three smaller loaf pans, which are great to give as gifts! Bake at 350 degrees for approximately one hour. If gifting, invert the baked cakes onto a plate, add the glaze and then wrap in tin foil once the glaze has cooled and is set.
The glaze on the first bread (above) was actually prepared while the bread was baking; because it firmed up and re-heating caused it to separate, it looks a little different and is thicker than if you prepare the glaze and apply it to the bread immediately (see the photo below of the second two loaves). While the second process is preferred, both versions are ridiculously delish.
In making this version of the recipe, I made three mini loaf cakes. We ate one over the next several days as snacks and dessert (btw- Eliza loved it!) The other two loaves were placed in the freezer for a future date 😉
Tools to Make the Fresh Apple Cake
This chopper operates by a ring and string and is totally hand-powered. If you’ve never experienced this gadget, my mom has sworn by it for years but it’s new to me and I’m hooked! It is so easy and chops everything so fine with just a few tugs, but doesn’t pulverize it like a food processor may. While we used it to chop the apples and nuts, it’s great for all kinds of fruit, veggies, herbs, and even for whipping up fresh salsa or guacamole. When you’re finished chopping, you can remove the blade and there’s a lid included to actually store whatever you chopped, too 😉
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