Apple Cake

1 cake servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
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Apple Cake
Simple, moist apple cake with fresh chopped apples and crunchy pecans, baked in a bundt or sheet pan. This easy one-bowl cake is perfect for fall gatherings and pairs wonderfully with vanilla ice cream or whipped cream.

Ingredients

1 cake servings
  • 2 cups sugar
  • 2 eggs
  • 1 1/4 cup cooking oil
  • 2 tsp vanilla
  • 3 cups chopped apples
  • 3 cups flour
  • 1 tsp salt
  • 1 tsp soda
  • 1 cup pecans

Step-by-Step Instructions

  1. Preheat oven to 350 degrees. Grease a bundt pan or 9x13 pan.
  2. Cream sugar and eggs together, then add oil, vanilla, and chopped apples. Mix well.
  3. Add flour, salt and soda. Mix well then fold in pecans.
  4. Pour batter into prepared pan and bake at 350 degrees for 1 hour, or until a toothpick inserted in the center comes out clean.
  5. Let cool in pan for 10 minutes before turning out onto a wire rack.

Common Problems and Solutions

Q: Why is my apple cake too dense?

A: Make sure you're measuring flour correctly (spoon into cup and level, don't pack). Also check that your baking soda is fresh - old leavening won't give proper rise.

Q: Can I use a different pan size?

A: Yes, this works in either a bundt pan or 9x13 sheet pan. The bundt will take the full hour, while the sheet pan may finish 5-10 minutes sooner. Always test with a toothpick.

Tips and Techniques

Use tart apples like Granny Smith for the best flavor balance against the sweet batter. Peel the apples if you prefer a smoother texture, or leave the peels on for added nutrition and texture. Chop them into 1/2-inch pieces for even distribution.

Ingredient Substitutions

  • cooking oil: melted butter or coconut oil
  • fresh apples: canned apple pie filling (drained and chopped)
  • pecans: walnuts or leave them out entirely

Equipment Needed

  • bundt pan or 9x13 baking pan
  • mixing bowls
  • electric mixer or wooden spoon
  • wire cooling rack

Historical Context

Apple cakes became popular in the South when apple orchards expanded in the 19th century. This particular style - very moist with oil rather than butter - became a staple for church socials and fall gatherings because it stays fresh for days and travels well.