Good Apple Cake

  • Yield 16 servings

"I found this recipe while going through my husband's grandmother's old cookbooks. It was in Gram's original handwriting, didn't specify the pan size, and just said 'Bake 'til done.' I had to do some experimenting, but nonetheless, this has become a family favorite."


4 medium McIntosh apples, peeled and finely chopped (about 4 cups)
2 medium Rome or Granny Smith apples, peeled and finely chopped (about 2 cups)
1 tablespoon lemon juice
3 eggs
1 cup vegetable oil
2 cups all-purpose flour
1 1/4 cups granulated sugar
1 teaspoon baking soda
1 to 2 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
3 tablespoons butter, softened
1 (3-ounce) package cream cheese, softened
1 1/2 cups sifted confectioners' sugar
1 teaspoon vanilla extract


  1. Preheat the oven to 350F.
  2. To prepare the cake, combine the apples and lemon juice in a medium bowl. Using a mixer at medium speed, beat the eggs until light. Add the oil and beat until well blended. Add the flour, sugar, soda, cinnamon, and salt; beat until smooth. Stir in the vanilla, apples, and nuts.
  3. Spread the mixture in an ungreased 13 x 9-inch glass baking dish. Bake 40 minutes, or until a wooden pick inserted in the center comes out clean. Cool completely in the pan on a wire rack.
  4. To prepare the frosting, combine the butter, cream cheese, confectioners’ sugar, and vanilla in a medium bowl; beat with a mixer at medium speed until well blended and fluffy. This will be a very thin layer.

Recipe by Agnes Regnaud, Spring Hill, Fla.




Get every new post delivered to your Inbox.

Join 254 other followers