Growing up, my mom always cooked and sometimes even baked. For some reason, the only cake I can remember from my childhood is an AMAZING Apple Cinnamon Cake, probably because it is AMAZING. Did I mention that this cake is AMAZING? The combination of apples and cinnamon is timeless, but the fact that this cake is so incredibly fluffy and oh-so-moist just really puts it over the top. It’s a special kind of spongy that is also light and fluffy. The apples bring not only flavor and a moistness to the cake, but also bring texture. Now, my mom made this recipe with walnuts. My husband and my daughters are not fans of walnut, so I simply left them out, so if you have any nut allergies or aversions, feel free to exclude them.
Every year we take the girls apple picking. There are so many apple orchards around NY/NJ that we have found a new one to visit nearly every year, which is quite amazing. So, it’s always a new adventure.
When the girls were babies, I made LOTS of applesauce. As they grew, I started making other sweet treats with apples. This apple cake takes the top prize though. What makes it even better now? The girls love making the cake! Check out their tutorial video!!!
The. Best. Apple Cinnamon Cake. Ever!
- 3 cups all purpose flour
- 3 cups diced apples
- 1 cup walnuts chopped optional – I left them out
- 2 cups sugar
- 2 eggs
- 1 1/2 cups vegetable oil
- 2 tsps. Cinnamon
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp vanilla
Preheat oven to 350 degrees F
All ingredients should be at room temperature. Note, this is a THICK batter, so room temperature will help all ingredients to combine easier.
Beat eggs and sugar till lemon colored.
Mix in oil and vanilla. Mix really well.
Sift flour, cinnamon, salt and baking soda. Beat.
Fold in apples and nuts (nuts optional).
Put batter in either a 9x13 pan or bundt pan.
Bake at 350 for 60 minutes, until a toothpick inserted comes out clean.