This Old Fashioned Fresh Apple Cake Recipe delivers a moist, tender cake bursting with chunky apples and buttery walnuts. A hint of cinnamon and the perfect amount of sweetness create a melt-in-your-mouth experience, topped with a delightful crackly crust.
This isn’t just any cake; it’s a delicious blend of pound cake, quick bread, and coffee cake. It’s perfect for brunch, afternoon coffee, dessert, or even holiday gatherings.
This recipe evokes heartwarming memories of family and home. The aroma of baking apples signifies the arrival of fall and the cherished traditions that accompany it. This old fashioned fresh apple cake recipe, originally found on a Wesson Cooking Oil label, has been passed down through generations.
Ingredients for Old Fashioned Fresh Apple Cake
This simple recipe uses readily available ingredients:
- ¾ cup Wesson oil
- 2 cups sugar
- 2 large eggs, beaten
- 3 teaspoons vanilla
- 3 cups flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup walnuts, coarsely chopped
- 3 generous cups apples, coarsely chopped (Honeycrisp, Gala, or a combination), unpeeled and uncooked
- Bundt or tube pan
- Wax paper
Baking the Perfect Old Fashioned Fresh Apple Cake: A Step-by-Step Guide
This old fashioned fresh apple cake is surprisingly easy to make:
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Preheat & Prep: Preheat oven to 350°F. Line the bottom of your Bundt or tube pan with wax paper strips.
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Combine Wet Ingredients: In a large bowl, combine oil, sugar, eggs, and vanilla. Mix until smooth.
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Mix Dry Ingredients: In a separate bowl, sift together flour, baking soda, salt, and cinnamon.
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Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The batter will be thick and resemble dough more than a typical cake batter.
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Fold in Apples and Walnuts: Gently fold in the chopped apples and walnuts. The apples will release moisture and soften the batter slightly.
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Bake: Pour the batter into the prepared pan and bake for approximately 1 hour.
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Cool & Serve: Let the cake cool in the pan for a few minutes before inverting it onto a wire rack to cool completely. The wax paper will help release the cake from the pan.
Tips for Success:
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Apple Choice: Honeycrisp or Gala apples work best, but any firm, sweet apple will do. Don’t peel the apples for added texture and flavor.
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Generous Apples: Don’t be shy with the apples! The more apples, the moister and more flavorful the cake.
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Baking Time: Check for doneness by inserting a toothpick into the center of the cake. It should come out clean.
Enjoy Your Old Fashioned Fresh Apple Cake!
This classic recipe is sure to become a fall favorite. Enjoy a slice with a cup of coffee or tea, or serve it as a delightful dessert. The warm spices, moist crumb, and abundance of apples make this cake a true comfort food.
