The Best Raw Apple Cake
If you make one fall recipe, this raw apple cake should be it. It is scrumptious and full of warm apple flavor! So moist inside with a crunchy outside, this is the perfect start to the fall season.
There is no hyperbole in the title of this post. Today I feel as if I am giving you an early fall gift! This amazing cake has been in my recipe box for decades! I first had Raw Apple Cake when I was in college and loved it so much that I actually asked for the recipe. I think this might be the first recipe I ever asked for! If you make one thing this fall, you should make the best apple cake ever!
If early fall were a food it would be this cake. And did I mention this cake is insanely easy to make? A win/win for sure!
Beverly said…
Our family loves your family’s apple cake recipe!
Looking forward to cool Fall days when we will make this again.
⭐️⭐️⭐️⭐️⭐️
This is an encore of a very old post. But it’s spiffed up with a pretty printable recipe!
I made it in a bundt pan for years and years but then started to make it in two large loaf pans. But, I’m back to using a bundt pan. I think it cooks more evenly.
Raw Apple Cake is dense with a crisp outer layer. It’s filled with apples and walnut flavor! YUM!
A FEW THINGS TO KNOW
Use any apples you have on hand. I had gala and granny smith apples, so I combined them. And don’t bother to peel the apples.
Raw Apple Cake freezes great and makes a memorable hostess gift. Just remember to include a link to this post or your host will be asking for the recipe!
The batter is like no other cake! It’s so crumbly! But that is just how this cake batter is. I literally scoop it into the pan with my hands.
I like the look of a glaze on a bundt cake so I mixed 1 1/4 cup of powdered sugar and 2 TBS of milk together and then drizzled it over the cake. YUM!
The cooking time for this cake can vary a lot depending on what you cook it in. Just keep checking it until a toothpick comes out clean.
RAW APPLE CAKE
Ingredients
- 3 cups raw apples cored, and chopped into 1/2 inch pieces (Do not peel apples)
- 2 cups sugar
- 3 cups flour
- 1/2 tsp salt
- 1 1/2 tsp baking soda
- 1 cup vegetable oil
- 2 eggs
- 1 1/2 tsp vanilla
- 1 cup walnuts chopped
Instructions
- Preheat oven to 325°.
- In a large bowl mix together flour, sugar, salt and baking soda.
- In another medium bowl whisk together the oil, eggs and vanilla.
- Add the egg mixture to the dry ingredients and mix by hand. This batter will be VERY VERY stiff like cookie dough.
- Add the apples and walnut and mix in.
- Generously spray the pan with cooking spray for baking. Put mixture into pans.
- Bake for one hour. Test the center of the cake to make sure it is done. I found this cake sometimes takes longer than an hour to completely cook all the way through.
- Let the cake cool in the pan for 30 minutes. Then turn over onto a wire rack.
Notes
What size pan do you use? Thanks.
What a coincidence, this looks to be the same recipe as my Mom’s zucchini bread so I am sure this apple version will be enjoyed as well. Thanks for sharing!
What type of flour do you use? All purpose or self rising?
Just regular white flour
Quick question as I am making your apple cake for a birthday gift. Can this recipe be made in a Bundt pan?
Yes, it is so delicious in a Bundt. You will have to keep an eye on it to see when it is done.
Hi.. looks delicious.. what type of apples do you recommend for the cake recipe?
Thanks so much, ??
I like Granny Smith. But really any apple will do!
Yvonne I am getting your emails in a very large format and lots of adds that I can’t close. Therefore I can’t see alot of your posts. Haven’t noticed it on any other blogs but yours. HELP
I’ve also made this cake for years> I use red delicious apples and peel them.. I also use pecans instead of walnuts. I don’t think you can mess this cake up, but plan on making several, they don’t stay around for long.
I totally agree that you cannot mess this cake up! It’s just so good!
Looks great! No trouble printing recipe.
Carol H.
Thanks for letting me know!
This sounds so amazing! Oh how I love love fall desserts. Hugs and blessings to you.
Sounds similar to one I make but will try yours for my bookclub next month. By the way, just some feedback but the font you use is so light that I can hardly see it.
Come back later today. I am changing that.
What kind of vegetable oil do you recm?
I use any kind. Canola mostly. Hope this is helpful
What size pan is this apple cake baked in?
I’ve made this cake in so many pans. A large loaf pan and a bundt pan and a 9 x 11 pan. It is very forgiving. You just need to adjust the time to make sure it is done through.
Yvonne, thanks for this wonderful recipe! I can’t wait to make it! Also, I really like your “new” site! It’s so easy to find everything! Great job of this! I know it was a lot of work for you!
Have a great week!
You will love the apple cake, Mary-Ann! I’m so glad you like the new blog design.
For your Raw Apple cake recipe, what kind of apples do you like to use?
I like to use a slightly tangy apple like McIntosh or Staymen. But ANY apple will work!
Yvonne, you for got to include the size and type of pan or pans. Can you edit the recipe?
I have put this cake in so many different pans!
Just made this apple cake!! I followed the recipe exactly except I added 1 tsp of cinnamon to the dry ingredients. (I just couldn’t make apple cake without the cinnamon!) I used 4 small loaf pans to bake it in and it took 50 minutes to bake them.
The taste is a light, mellow, flavorful cake that is not overly sweet and not too heavy. It’s just right!! You’ll be happy you made this apple cake!!
Thanks, Kathy. The addition of cinnamon sounds lovely!
Hi Yvonne
I know this cake will be delicious and perhaps I will share with friends as a Christmas gift.
Do you think it might be a good idea to turn off the oven after an hour, and let the cakes sit in there for maybe 10 or so minutes to make sure the cake is done well?
Thanks so much for sharing. Love your site of course!!
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Hi Monique-Marie, I think Apple Cake would make a delicious Christmas gift! I’m not sure about leaving it in the oven. Give it a try and let us know how that worked.
This sounds delicious – must make it this weekend!
It is! Thanks for the rating, Anne.
So funny when the post actually states you used a bundt pan vs loaf pans and some ask “Can I use a bundt pan”?…I have to laugh.
Anyway this looks lovely and I can’t wait to give it a try. The best thing is you don’t peel the apples! OMG! game changer!
Fall is my favorite time of year and to be in the kitchen baking while the leaves are falling..the cooler temps…the best time of year.
Thanks for sharing..and what a great college friend you had!
You are so welcome Lori!
The recipe says pour mixture into pans. Is this the cooking time for the cake in loaf pans? I am more interested in making it in loaf pans and freezing one loaf for later.
It is. I said in the body of the post that the baking time will vary depending on the pan the apple cake goes in. Just watch it closely.
Our family loves your family’s apple cake recipe!
Looking forward to cool Fall days when we will make this again.
Thanks, Beverly!
I cannot wait to try this recipe! Looks so delish. Love going to my local Apple Orchard. I have already forwarded this recipe to friends.
Quick question about your home. We are starting to look with a plan to transition to one level living with an upper or lower level for when our kids visit from out of state. Your posts about moving have really helped me with processing the letting go. Wondering do you find yourself and hubby to relaxing on your four season more than your living room?
We both are creating wish lists and this is on both of ours?. In Minnesota we have beautiful four seasons to enjoy. We have never had a four season so I think it would be a great space.
Congratulations on transitioning to your “when-the-kids-are-gone” forever home. Our sunroom is where Bobby and watch tv or read or relax. Yes we use the sunroom the most and love it.
Thanks for the feedback. Planning ahead and being cautious with letting go of some furniture. This helps for planning for the potential of a four season. I think a four season would be a delight to have. Especially if it had a small deck off of it. There is a beautiful villa area that backs up to a golf course we have admired. Made me think of your home. I use to golf but can’t anymore. My hubby doesn’t either. It’s been an exciting process but emotional too. Thank you so much and I have told Ann the same at Sutton Place… your posts about downsizing have been wonderful. I think the two of you should condense the posts together and offer to your followers as a resource. I would love that and even pay for it.
Looks delicious. Does this cake need to be refrigerated?
I’ve never refrigerated ours. But it would probably be a good idea.
Hi, I am trying your recipe and notice the recipe says “spray pans(plural). “I’m assuming this is a typo and you didn’t use 2 Bundt pans. Also went on to say “put mixture into pans!” This looks lovely and will look forward to the results. I used ONE Bundt pan.
Hi Kathy, if you are using a bundt pan it makes two pans. Sorry for the confusion. I’ll fix that. Thanks for letting me know.
Hi Yvonne, thank heavens Summer is over we cannot wait to have our County back to ourselves and we also cannot wait for the heat to leave. Fall and Winter are my two favorite times of the year. All the beautiful decorations and so nice and cool to decorate. Love your cake recipe cannot wait to make it. Hope all is well with you and your family. Thank you again.
Marilyn Petitto
Our family is well and growing like weeds! I’m with you, I LOVE fall. Please try the raw apple cake, it will become a favorite.
I argued with myself about tweaking this recipe the first time I tried it, but I should have. It’s good, but will be ab-fab when I substitute brown sugar and add apple pie spice. A hard rum glaze also wouldn’t go amiss.
Yes, those sound like wonderful additions. I first ate this when I was a very young teacher, so I like it just the way it is. I think the rum sauce would be spectacular!