Apple Cake

I had two more apples from the orchard in the fridge, just begging to be made into something. I was down to two apple muffins in the freezer which were a hit with Soso as a quick breakfast item, so I decided to try this apple cake recipe.


The recipe is similar to the apple muffins recipe except for the use of oil versus butter and 3 eggs versus 1 egg, plus dairy. The batter consistency is thick like the muffins and it can be made into muffins. Which makes me wonder if I could have put the apple muffin batter into a cake pan instead?


I may like this recipe better, since it is an easier prep. I don’t have to cream the butter and egg and it can all be mixed easily either by hand or with a handheld mixer. As for the taste, Soso’s opinion is what matters and the jury is still out on it.

I cut the cake into smaller squares to freeze in individual bags and I threw all the smaller bags into a larger one to prevent freezer burns.


Apple Cake

Notes: The batter is thick so this recipe can be used to make muffins. The ingredient calls for 3/4 cup of sugar in total, but since I’m using this as a breakfast item, I put a 2 – 3 tablespoon less. It’s still very sweet.

Prep time: 10 mins          Cook time: 25 – 35 mins
Makes: 1 cake or 12 muffins


2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 cup vegetable oil
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
3 large egg
2 cups peeled, cored, and chopped apples (2 large apples)


Preheat the oven to 350°F. Grease and flour a 9 x 13 cake pan 12-cup muffin pan, or line with paper liners.

In a large bowl, mix and set aside the flour, baking powder, baking soda, salt and cinnamon.

In a small bowl, mix together the oil, granulated sugar, the brown sugar, vanilla and the eggs. Pour the mixture into the large bowl with the dry ingredients and mix well. Gold in the chopped apples.

Pour the batter into the cake pan and spread evenly. The batter will be very thick. Or divide the batter into the prepared muffin pan.

Bake for 25 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Muffins will take shorter time to bake.

Remove the pan from the oven, cool them for 5 minutes in the pan, then turn them out onto a rack to finish cooling completely. Cut into desirable size and put them into individual ziplock bags for freezing. The cake/muffins can be defrosted in a plastic bag and eaten as is or warmed up in the toaster oven.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s