Lots O Apple Cake
Packed with four whole cups of fresh, tender apples and a whisper of warm spices like cinnamon and nutmeg, the "Lots O Apple Cake" is the ultimate dessert to celebrate the flavors of fall. This easy-to-make apple cake is delightfully moist, thanks to a blend of vegetable oil and diced apples, while the optional addition of chopped walnuts or pecans adds a satisfying crunch. Perfectly balanced between sweet and spiced, this rustic dessert requires just 20 minutes of prep time and bakes to golden perfection in under an hour. Whether served warm with a dollop of whipped cream or simply dusted with powdered sugar, this crowd-pleasing apple cake is sure to become a new family favorite. Ideal for autumn gatherings, holidays, or a cozy treat, this apple-forward recipe is your gateway to comfort baking at its best.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar (packed)
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 4 cups Apples (peeled, cored, and diced)
- 1 cup Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish or a Bundt pan.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk well to ensure the dry ingredients are evenly mixed.
Add the diced apples to the dry ingredients and toss gently to coat. This step helps prevent the apples from sinking to the bottom of the cake during baking.
In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. The batter will be thick and chunky due to the apples.
If using, fold in the chopped walnuts or pecans.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature, optionally topped with a dusting of powdered sugar or a dollop of whipped cream.
Nutrition Facts
Calories |
584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 293 mg | 13% | |
| Total Carbohydrate | 78.7 g | 29% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 50.1 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
