Moist Cinnamon Apple Cake - Tasty Recollections

apple cake slice served with ice cream flowers on the background

Equipment

Bundt pan (preferred, greased and floured) or 10-inch round pan
electric mixer

Ingredients

1 ⅓ cups vegetable oil canola preferred
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups granulated sugar
3 large eggs
3 to 4 apples Granny Smith, Gala, or Fuji, peeled, cored, and diced
1 cup chopped walnuts or pecans optional
1 teaspoon vanilla extract optional
Flour and Butter to grease and dust the pan

Instructions

Preheat oven to 350°F (180°C). Grease and flour a bundt pan or 9-inch round cake pan.
Flour and Butter
Combine the dry ingredients in a large bowl. Whisk together flour, cinnamon, baking soda, and salt. Set aside.
3 cups all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon salt
In the bowl of a stand mixer, beat the oil, eggs, and sugar on high speed until light and pale yellow.
1 ⅓ cups vegetable oil, 2 cups granulated sugar, 3 large eggs
Reduce to medium speed and gradually add the dry ingredients, mixing only until incorporated.
Fold in the diced apples and nuts (if using) with a spatula. Stir in vanilla if desired.
3 to 4 apples, 1 cup chopped walnuts or pecans, 1 teaspoon vanilla extract
Pour the thick batter into the prepared pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake rest for 10 minutes, then carefully invert onto a rack. Flip upright and cool completely before serving.

Notes

The batter is thick — that’s normal! Don’t add extra liquid.

The baking soda is the only leavening agent here, so don’t skip it.

Disclaimer: I’m not a doctor or nutritionist. Any calorie or nutrition information provided is for entertainment and general reference only. For personalized dietary advice, please consult a qualified professional.

Nutrition