- Yield 6-8 servings
- Prep 30 mins
- Cook 45 mins
A handwritten recipe discovered tucked into an antique cookbook led to the creation of this delightful adaptation of an Old-World favorite.
Using different apple varieties in the cake is best, according to recipe adapter Judy Kehr. She prefers Paula Reds and Jonagolds because of their firm, juicy texture, and balance of tartness and sweetness. Other varieties such as Empire, Jonathan, and Ida Reds also work well. Kehr recommends avoiding MacIntosh or Rome apples because of their soft texture.
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 2 eggs
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups granulated sugar
- 4 cups peeled and chopped tart apples
- 3/4 cup chopped walnuts
- 1 (8-ounce) package cream cheese, softened
- 1 1/2 cups powdered sugar
- Walnut halves (optional)
- Heat oven to 350F. In a medium bowl, combine flour, baking soda, cinnamon, and salt; mix well and set aside.
- In a large bowl, beat eggs. Stir in oil and vanilla. Add sugar; mix well. Add flour mixture, mixing just until dry ingredients are moistened.
- Stir in apples and nuts. Spread batter into a greased 13×9-inch baking pan.
- Bake 45 minutes or until toothpick inserted in center comes out clean.
- Transfer to a wire cooling rack; cool completely. (At this point, cake may be frozen up to three months. Let thaw at room temperature before frosting.)
- For frosting, beat together cream cheese and powdered sugar; spread over cooled cake. top each with a walnut half, if desired.
- Serve at room temperature. Cover and refrigerate any remaining cake for up to one week.
Recipe courtesy of Judy Kehr, Charlevoix, Mich.