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."


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