Celebrate fall with a delicious apple cake – my most popular cake ever!
Looks what’s starting to appear at the local market this week… McIntosh apples!!! Did you know John McIntosh discovered the original McIntosh sapling on his farm in Ontario in 1811? The McIntosh Red Apple is considered “all-purpose”, suitable for both eating raw and for cooking. I love it’s tart flavour and semi-firm texture, truly a sign that fall is in the air!
So, now that you have a big basket of apples you’ve harvested yourself (love apple farms in the fall with hay rides, cider… back to the topic…), or brought home from the market – what to do? Let’s make cake!
What could be better to welcome in the season than a delicious apple cake? Don’t take the time to make applesauce, this beauty only needs diced apples for that great chunky texture. Yum!
Apple Cake with Maple Buttercream and Pecan Trim
- 3 cups all-purpose flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 tsp baking soda
- 3 eggs
- 1 cup canola oil
- 2 cups sugar
- 1 tsp vanilla extract
- 3 cups apple, finely chopped
- 1 cup chopped pecans or walnuts + extra for trim
- Preheat oven to 350ºF. Spray 2 – 8” cake layer pans with cooking spray.
- In a bowl mix flour, cinnamon, nutmeg, salt and baking soda.
- In a large bowl, beat eggs and oil with an electric mixer until combined. Add sugar and vanilla, beat well for 1 minute.
- Slowly add flour mixture until combined – batter will be very thick.
- Stir in apples and nuts by hand. Pour into prepared pans. Bake for 40-45 minutes or until toothpick inserted into the centre comes out clean.
- Cool completely on wire racks. When ready to frost, you may want to trim away the top of the layers which will be a bit crispy. Frost with maple buttercream and trim with more nuts.
MAPLE BUTTERCREAM: Mix ½ cup softened butter with ½ cup maple syrup. Gradually beat in up to 4 cups confectioners sugar (icing sugar). If too stiff, add 10% cream or milk (by tablespoon) until desired consistency is achieved.
Submitted on 2014/10/25 at 5:35 pm
This looks delicious! Can you tell me what’s the best kind of apples to use?
I am going to make this cake, however after reading everyone of your crews numerous positive comments, only bad one, toosweet and toomoist,
My Modification will be to add SOUR CREAM to both batter and icing which I often do w/Box Cakes, most all approve the added flavor
Great John, I know you’re going to love it! I never find it too sweet or too moist… just perfect. Good luck with the sour cream. Come back and tell us how it went.
Linda L Hendrickson
Can i make it in a bunt cake pan?
I have never tried that Linda.I assume baking layer cake recipes in a Bundt pan will work fine. Just keep in mind that the cake will need to bake for up to 3x longer (the cake is done when a skewer inserted into the centre comes out with no crumbs attached), and the resulting texture will be a bit denser than the original.
i made this cake tonight and yes it was moist, I didn’t try the maple frosting mostly because I don’t have maple syrup so I made a cinnamon butter frosting . The cake itself didn’t seem to have a lot of flavor, but I loved how moist it is, next time I think I’ll add more cinnamon and nutmeg,
I agree. I just made this last night and found it moist but lacked flavour. I too will add more spice.
How much sour cream to use for each the cake and frosting
There is no sour cream in this recipe.
Me too! I have made it several times. My mother made a similar pumpkin Chiffon cake with maple frosting that was very good, but this is better!!! I used a 9 x 13 pan and cooked it at the same temp and the same length of time. Perfect every time.
How much sour cream do you add and is it extra or in place of something else?
There is no sour cream in this recipe.
I made this cake and turn out awesome and I substituted the oil for unsweetened applesauce.
Submitted on 2014/10/25 at 8:09 pm | In reply to Amanda.
Hi Amanda, I like to use MacIntosh apples in this recipe but you can use any tart cooking apple like: Royal Gala, Cortland or even Granny Smith.
This cake was difficult to make, batter very stiff, it broke up trying to take it out of the pan because it was too moist.
the frosting also, too sweet, and too stiff. had to use the cream to soften it and even then, difficult to spread on the moist cake, it crumbled as I frosted it. maybe its me, but not to my liking.
Sorry to hear that Denise. As you can see from my photos, the cake turned out really well and we all loved it. The buttercream frosting is pretty standard, adding cream to achieve the desired consistency.
Try lining the cake pans with wax paper or parchment paper. To remove the cake from the pan, just run a knife around the edge then invert onto a plate, it should come right out and the paper should keep it from falling apart.
Not wax paper, that’s going to leave you with wax on the cake. Use parchment, it’s intended for baking use.
Sorry, where is the wax paper mentioned?
In Ellen D’s response she said use wax paper or parchment.
Frosting very sweet. Cake tasted good. Will use a maple cream cheese frost next time
I am planning to make this cake tomorrow….I am curious, did you figure out what was making the cake crumble?
NOTE EVERYONE: I have been testing this cake and made a few changes. I took the amount of apples down to 3 cups from 4. The result is less ‘apple-intense’ but still really awesome. It’s fool-proof and works well every time! Enjoy!!
About how many apples makes 3 cups?
Depends on what kind of apple and how large the dice.
In your local supermarket, they sell a bag of peeled and sliced apple pieces. It amounts to just about 3 cups. Buy 2 bags if it is just under 3 cups. It works out perfectly and saves tons of time!
If you spray both your pans with Bakers Joy, the cakes (after cooled) will come right out! I never have a problem using this wonderful product!!!
I just baked this cake and it turned out perfectly. Moist and not crumbly at all.
It was delicious and the maple buttercream icing was to die for.
Thanks for the fantastic recipe.
Yeh! Thanks for coming back Zina to give us your results. This is a really tasty cake so I hope you enjoyed it!
I made this cake at Christmas. It was amazing! It held together perfect!
I added 1/4 of buttermilk to the batter.
Then I added 1 or 2 teaspoons of buttermilk and 3 tablespoons of cream cheese to the frosting to balance out the sweetness. (Note, I am typically not a fan of cream cheese frosting but the little bit worked perfectly.)
i am making this cake tomorrow , after readying some of the comments, for those that don’t, I HIGHLY recommend lining your cake pans with parchment paper. I also, once the cakes are converted out of the pans, put them in the freezer to firm up before frosting them. These 2 things make a BIG difference.
I always freeze my cake layers prior to frosting. Never have a problem icing as long as they are frozen.
Great tip Barbara!
Two really good tips! I do both, and it really helps tremendously!
I made this cake yesterday for a family get together. It was a success! I had to convert most of the measurements into grams / millilitres. If anyone would like the converted recipe, then do let me know. I also used 1 tsp of nutmeg, rather than half a tsp. Just because I like nutmeg. I found it worked well and didn’t taste too nutmeggy 🙂
I had no issues with the cake crumbling, and I found the icing spread just fine without having to add any cream. Although that may be because I didn’t let is fully cool before icing it, so the heat from the cake probably helped to melt it a bit, making it very spreadable.
It was a delicious cake and everyone said how lovely it was and how much they enjoyed it :D. Both my mother and my mother-in-law wanted the recipe from me! Thanks very much!
So glad you liked it Helly!
Made this cake yesterday and totally followed the recipe. Just sprayed the pans with Pam and floured them. Turned out perfect and it was delicious. Will make this one again. Thanks for the great recipe!!
Thanks Poppy, so glad you liked it!
Can this cake bee baked in a 9×13 pan
Sure! It will need a little more baking time, +5 minutes or so. Keep a close eye and check the centre for doneness.
Did you make the cake in a 9×13 pan? How did it turn out? Did you remove the cake from the pan to frost it? Thank you.
I just made this cake and it turned out perfect. I did use cake four instead of all purpose flour. I also beat the sugar, eggs and oil for about 2 min. Then I stirred in the dry ingredients. One thing I learned about cakes is not to over mix the batter. Then I folded in apples and oecans. Came out perfect in the pans. The frosting is just a standard buttercream. You tweak it until it’s just right. One thing I was thinking was this may be good to chop some caramels and add in the mix. Anyway, great fall recipe. 🙂
Great to hear Jenn, I love the idea of adding caramels!
I made one and a half times the recipe so I could make cupcakes too. I used coconut oil for the oil and I sprayed my pans and lined them the parchment. I also used 7″ pans and adjusted the cooking time so I would have a taller cake. It is a very stiff batter and I had to get some strong arms to stir in the apples and nuts but this is one of the best cakes I have ever had. It was a huge hit at my family event and beautiful too. I used jonagold apples and they baked beautifully. I was able to get 15 cupcakes as well as two layers. As suggested by another commenter I froze my layers before frosting. The frosting is very sweet so I just used a thin layer on top but a little thicker on the side so the nuts stick. Sadly I forgot to take a picture before we cut into it. I may have to make another so I can get a photo.
Take a photo next time Annette, we would love to see your creation!
I made this today for a family get together, everyone loved it! I added almost like an apple pie filling to the centre later with the frosting. I would add a picture here if it would let me. It will likely get made again soon as we have an abundance of apples right now.
Hi Sarah, so glad you loved it, it’s really delicious! I would love to see a picture!!
Today I am baking this cake for the second time in a week. Need I say how much my family loves this cake? Some of the family did not get a chance to sample so I’m baking it again. Was, the dough stiff? Yes. Was the frosting sweet? Yes. It is a cake made with no added liquids other than the oil. The frosting is made with maple syrup, butter and confectioners sugar. Very obvious to me…..it is one of the best Apple cakes ever.
Thank you see much Sue. I can’t tell you how much I appreciate your kind words. Thanks again for coming back and letting me know how much you enjoy my recipe… It’t why I do this!
I plan to make this cake tonight..cant wait
Forgot to post my results..but the cake was a hit..my family being known for cooking and baking certainly had my nervous lol…but i was ask to make this cake for our next family gathering…thanks for the recipe..
The only modification was i used less flour than suggested as i noticed the batter becoming dough like.
I made this cake on the weekend and it is really wonderful. The icing is sweet, but that is the point of icing. The cake is so moist and tasty.
I will certainly be making it again. I was thinking of making it next in a 13 x 9 pan so it is easy to carry to a friend’s home.
Great to hear Sherry, thanks for coming back to tell me about your success!
This cake looks yummy! Has anyone made it without the nuts? I want to bring it to a Thanksgiving Pot Luck at work and I’m not a fan of nuts as wells as concerned about nut allergies.
I have! I don’t really like nuts that much either (my hubby likes them…). I used raisins once, it was great.
I made this terrific cake and noticed it got better with time.I followed the recipe exactly and got excellent results.I wonder if a little bit of applesauce in the mix would add even more flavor.Thanks for the recipe.
This is my favorite cake ever. I first made it shortly after you originally posted it, and since then it has become the cake I make myself for my birthday (my husband isn’t much of a baker!) I also made it for family some time back and it was a huge hit. Amazingly, it gets even better as it ages, so a day or two after baking all the flavors melt together and it’s just ridiculous. Thank you so much for this recipe, this is a lifetime keeper for me!
Thanks Ursa, it’s great to hear that you love this apple cake as much as I do!
Hi, what kind of cream do you use for the frosting?
You can use 10% cream, or whole milk.
I made the cake last night and it came out awesome! Very delicious and satisfying ! My family loved it, and what topped it off was the icing, I didn’t even have to use any cream. Maple Icing was to die for!
If I freeze the cake after baking, will it turn into a soggy mess?
I have not tried freezing this cake Lia, but I think it will be fine.
Great cake! Very easy! Added the cream cheese and buttermilk to icing.superb.
Can this be made in a bundt or regular cake pan?
I have not tried it, but I assume just like all cakes the answer is yes! Just adjust cooking times for Bundt or square pans.
Has anyone tried using apple pie filling instead of fresh apples?
Hi Mary, I would not recommend using pie filling. It is too sweet, along with added artificial ingredients to congeal it. I think it will be ‘gooey”.
I’ve decided to make this cake my “Labor Cake” or “Birthday Cake”. I plan on baking this while I’m waiting for contractions to pick up with little one in November. It sounds perfect for fall and considering that he’s due the week of Thanksgiving it just seems like the best choice!! I can’t wait to try it.
You are going to love this cake Brandy, all the best!
I made this cake with no problem crumbling. I also used parchment paper to line the pans and then sprayed with the oil. My cake turned out very nice and, tasted awesome. Thanks for the great recipe. I have a request from my husband to make it often.
Thanks Betty, it’s one of my favourites as well!
I just made this cake. I was a bit nervous after a few of the comments but forged ahead… This was the first time I used gluten free flour for a recipe. I found some at Costco that uses cup per cup of regular flour. I buttered my pans and lined them with parchment paper. The cakes came out PERFECT! We won’t cut into it until tomorrow but I just want to say that the batter is stiff, no doubt but I had no problem with crumbling or falling apart and that was with gluten free flour! Do not be afraid of this cake! It’s like a carrot cake minus the carrots ?. Thanks for the great recipe! Will be making again soon!! I give it 5 stars… I can’t get the rating to work…
Thanks so much for coming back Marsha. I love this cake and I’m so glad you did too!
Hi could you tell me what the pans you used are called? I’m going to order them off amazon
Hi Sierra, any standard 8-inch round layer cake baking pan. You need 2.
Yesterday I made this cake, it was easy and so delicious… My husband loved it so much. I will make it again for sure. Thx a loot
Thanks Lolo for coming back, great to hear that you loved this cake.
I made this cake yesterday and it was wonderful.It’s better the next day,I guess because all the flavor shave come together.I read the reviews and paying close attention to one who found it difficult to frost because it crumbled,so I wanted to share what I did. After coming out of oven I let them begin to cool about 10 minutes,and because you do get an uneven top,after they cooled I inverted the bottom layer and put the uneven top on cake plate,left my parchment paper on top and put a clean dish towel over top to cool completely.And left the other cake in pan with a dish towel over it to cool.If your wondering why a dish towel,the cake can breath,if you put foil over a warm cake it will sweat and make cake a little soggy.Anyway When getting ready to frost I put a generous amount of frosting on bottom cake the inverted the second layer so that the uneven top was now in the frosting.The extra frosting helped to make it even,because I gently pushed down on top so it went into frosting.Now you have a perfectly smooth top to frost.Sorry for such a long comment,but I wanted to explain it where you could get the picture.Enjoy,it’s a wonderful cake
Hi Arlene, I am so happy that you loved this cake as much as I do. Thanks for taking us through how you prepared the layers, but let me outline what professional cake makers do to make perfect layers – it’s easier:
1. Place the first layer down on the cake plate, top facing up.
2. If the top of this layer is domed or uneven, simply level it by carving through with knife to produce an even top. Here’s a photo: https://eatineatout.ca/wp-content/uploads/2016/09/Leveling-cake-layers.jpg)
3. Apply frosting.
4. Add second layer and level it.
5. Frost whole cake.
Hope this helps.
Baked this cake, yesterday. Excellent & I baked it in a deep square pan. I used 3 cups of icing sugar instead of 4. Highly recommended
I was thinking about reducing the sugar as well, it sounds like an amazing cake but the frosting sounds so sweet, and I love maple. Thanks for the confirmation!
I know you said the batter is really thick but mine is a dough consistency…. I followed the recipe exactly.
It’s sounds thicker than what we are all experiencing, so I don’t know what you have done. Having said that, just spread it out, it will bake up just fine.
Made this cake a few weeks ago for a family get together and then again for a church event this weekend and everyone absolutely loved it! It turned out perfect both times!!! Thank you for such a great cake recipe!
Thanks Dana, thanks so much for coming back. I love to hear what you guys think about my recipes.
This recipe is similar to an apple walnut cake recipe I make with homemade caramel topping in a bundt pan. If not a fan of the maple buttercream, the caramel topping drizzled on a warm cake, with extra on the side. Yum!!
This cake looks fantastic and I will be making it for Thanksgiving this year, with a run through before. I’ve been looking for a cake like this. Thank you for posting this recipe. Can’t wait to eat!
One tip for baking any cake is, definitely line bottom of baking pans with parchment paper, then once baked, let layers cool about 10 min in baking pans, then flip each layer out onto plates about an inch wider than cake layers and place them immediately into freezer. Let them freeze thru, at least 1 hour. No need to wrap with anything as long as you don’t keep them in freezer more than 4 hrs. Once frozen, remove layers from freezer, trim cake if necessary and fill and frost the cake. Do this an hour or two before you want to serve your cake and no one will ever know it had been previously frozen. My family has owned bakeries all my life and this is a trick of the trade that makes frosting cakes so much easier. Most professional bakeries bake 3 or 4 days worth of layers, then freeze them immediately as soon as they come out of the ovens and use them directly from the freezer. Freezing fresh layers immediately keeps them moist and fresh tasting, just like they were just baked and will not effect the quality of the finished product. You might have to thin your buttercream out just a tiny bit with a tablespoon or two of cream or milk but it is so worth it.
Are there any changes that would be made to this cake if you wanted to take nuts out of it? My family aren’t fans of nuts. Thanks!
Just leave the nuts out, or you could try adding raisins instead.
I’ll give that a try. Going to make this for a family gathering tomorrow. Thanks so much for the reply!
Good evening Lori, I want to thank you again for the nice recipe, I did it three times and everybody loved it, I really cannot get enough of it, but I need one favor when it is ok! I want to make it only for 3 persons, will you pls give me the ingredients? Because I tried to make half of the ingredients but it won’t work😊. I think it is better to ask the experts 😍.
HI Lola, so glad you like the cake. Have you tried making the two layers, but freezing one. Cut the one layer in half to make just “half the cake”.
Hm! I did not know that I can freez the cake, so the question now is, how long can I freez it and do I need special plastic or a simple one will do?
Thanks again for your kindness Lori!
Here is how you freeze cake layers:
1. Bake the cake and cool each layer on a wire cake rack.
2. Wrap each layer twice in plastic wrap.
3. Lastly, wrap tightly with aluminum foil or I like to use a freezer bag. I place it in the bag and draw out all the air with a straw as I am sealing it.
If wrapped well, frozen layers keep up to 3 months.
Probably a silly question but do I need to peel apple?
Yes, core and peel them.
Help! No canola oil, can vegetable oil or butter be used instead?
Yes, you can use vegetable oil, not butter.
Thank you, Happy Thanksgiving!
Made this cake Friday, and could not stop eating it. It was very easy to make, love the maple icing. Gave so to my friends today, I am waiting for response will let you know. Thanks for the recipe will make it again
Thanks Dorothy, so glad you liked it!
Made this cake Friday with pecans it is so moist, and good love the icing
Looking yammy, i will prepare it but here in market canola oil in found so how about using olive oil, definetly its taste is gone differ.
No, I would not use olive oil. You need to try a light oil with neutral taste like vegetable or corn oil.
Cooled the layers 10 min. then removed from pans. One layer split in half and crumbled on one side. The other layer was fine. Are the layers suppose to cool completely in pans before removing?
Hi Mary, if you are having trouble with layers sticking (maybe you did not grease and flour well enough), when I’ve tried this trick. While layers are still very warm (about 5 minutes after taking out of oven, run a knife around the outside edge and shake a bit to fully loosen. Allow to cool completely in baking pan before turning out on a plate.
I have enjoyed your recipes
Oh. My. Goodness! I had several Granny Smth’s I needed yo use up, so I decided to make this today. Well into the recipe, I discovered that I was out of pecans and walnuts; I substituted brazil nuts, which I had on hand, and crushed them well. I also subbed dark brown sugar for one of the cups of granulated sugar. For the icing, I did add 3 oz. Cream cheese (just because I love it!) What a heavenly and delightful cake! Thanks for a great tecipe!
A super cake
I made this cake for my daughter’s birthday….DIVINE!! I “julienned” the apples on my slicer, and threw them straight into a bowl with some lemon juice in it to keep them from going brown. I also used half a cup of maple syrup and 1 and a half cups of sugar instead of all sugar. I wish I had maple sugar here, but it is not available in Switzerland. It rose evenly and was easy to ice. Next time I think I will use cream cheese in the icing, just to see if it is slightly less sweet. This cake is DEFINITELY going to be the new family favourite! Thanks SO much!!!!!
Thanks for coming back Marion, I am so glad to hear about your success with my cake!
I am making this for Easter next weekend for a big family get together. I am going to make it Gluten Free and in a 9 x 13 pan. I don’t do layer cakes very well. LOL Hopefully I won’t have any issues. Sounds absolutely wonderful.
Come back and tell us how all your changes went…
Hi! Could you tell me if the apples are grated or just cut in to pieces?
The apples are finely chopped, that means very small chunks, not grated.
Followed directions to the tee. Why did mine turn out dry? Not moist at all. I baked in a 13×9 . Frosting is very good.
Follow my recipe and make it in TWO-8 inch layer cake pans. It will be too overcooked on the edges and raw in the middle in that large pan.
A bit of feedback,,, this does hold up very well to freezing.
Hi Stacy, did you freeze the cake frosted, or just the bare layers? I have to make a birthday cake for an event next week. I was hoping to have one ready to just pick out of the freezer and go. Thanks!
Hi Inez, I would not recommend freezing the layers of this cake. I also would never recommend freezing a pre-frosted cake.
Awesome recipe! Thanks!
I read a comment that said that this is a difficult cake to make? I just could not understand how anyone could find it difficult. Especially when you end up with the most tasty treat , you are sure to know it is fall! Love this recipe and cake!
Made this cake last night. It performed beautifully, no crumbling. Icing too sweet for me but still delicious. Will use cream cheese frosting next time, and increase spices. Thank you so much for the recipe.
Beth A. Parks
Can you make this in one layer in a 9 x 13 pan? I love that size and easier to put together.
Usually I would say yes, however with this cake, no. The batter is quite heavy and dense. I think in a 9 x 13 pan the outside edges would be too crispy and over-cooked in order to get the centre cooked.
Hi Lori, can I make this cake one day in advance? Should I leave it wrap in saran wrap on the counter?
Hi Julie, it’s fine to bake the night before. Don’t wrap the whole layer in plastic. The cake is moist and too much will build up inside the wrap. Just place wax paper or plastic wrap over top of the layers.
Has anyone tried a 9×13 pan and a cream cheese frosting??
Oh yes I did.
Not as gorgeous as yours, but it will be
Pure comfort food in this -20 below
Winter weather here in n.w.michigan.
Thank you for your recipe
This was a wonderfully delicious cake. I followed all the directions for the cake and the frosting. I only had 9 inch cake pans and still baked for 45 minutes. I’ve tried other apple cakes but this will be the one I bake from now on. I always line my cake pans with parchment paper or wax paper. Wax paper was always used in my house when I was a child and in a pinch I still use it for cake liners. I place my cake layers in the fridge for at least 30 minutes after they have cooled. Thanks for sharing this APPLELICIOUS recipe!
Awesome, I love it too! But to be honest I am now making a Jewish Apple Cake that is even better and way easier. Some day I will have to get it up on the site…
Hi Lori…..Happy 4th of July! Just wondering if you are willing to share the Jewish Apple Cake recipe? Wanting to make your original recipe soon but am excited to try your newer one. This one was so awesome and if you made a new one I just know it has to be awesome too😊.
This recipe will also make about 26 beautiful cupcakes! I baked them for about 18 minutes.
Thanks Angie, I’ve never tried cupcakes from this recipe. Great to know they turned out!!
I’ve made this cake three times now. It’s wonderful! I leave on the outer crust (I like the little bit of crunchiness it gives it) and use a cream cheese frosting instead of the maple one (my mom doesn’t care for maple but one day I’m going to try it that way). Definitely my go-to cake during apple season.
So glad you liked it!
This cake looks delicious but I am trying to cook and bake with stevia and I use coconut flour and almond flour and any other flower recommended. I would like to make this cake and exchange the ingredients 2 something lower carb and sugar free. I’m not sure if you can offer any recommendations. It does look Simply Delicious
I don’t know how that would work out. Give it a try, then come back to tell us how it turned out!
Made this for a Christmas dinner. So delicious and hassle free!,
Could buttercream frosting be used flavored with maple flavoring?
Second time making this awesome cake, this time I changed a few things with great results. Here goes:
Used 1 C diced apple, 2 C diced rhubarb
Replaced half the oil with applesauce
Added a few dashes of allspice and ginger
Replaced half the butter in the frosting with cream cheese
Oh so good. This is a great recipe and easy to modify depending on your tastes and what you have on hand.
Sounds delicious Ellen!
This sounds Awesome. I will make it at my Daughters House when I go the next time. I like to cook and bake when I am there for everyone. We have so much fun doing things together. Thank you for sharing. Will let you know how it goes. Take Care and be Safe. And Have a Wonderful Holiday. Susie 🌻
This was delicious. My 9 year old daughter made it all by herself (with a bit of help from me stirring the batter once it got thick). She followed the recipe exactly as it was, and it worked out perfectly. Enjoyed by all – thank you!
(PS. I can’t imagine how frustrating it must be when people criticise or fault a free recipe, or ask you if this version or that version would work…. we loved it exactly how it was).
Thanks so much for coming back to comment Donna. I love this cake as well, and have worked hard to make it fool-proof for everyone. Enjoy!
I am not a very experienced layer cake baker. I’m more confident with a sheet cake any day. Therein lies my problem….. I have my Mom’s apple cake recipe which is very similar to yours. It too is very moist and delicious. My son and future daughter-in-law who plan to marry this October have requested me to prepare this apple cake for their wedding cake to serve approx 40 guests. Our vision is a 2 tier cake, each tier having 3 layers. I was hoping you could give your advise on whether you think a moist cake such as this will stand up to stacking.
Thanks so much for your help.
I would look for a recipe that uses apple sauce instead. This cake, while delicious, tends to be a bit crumbly due to the large chunks of apple. A smooth batter with make better layers for your wedding cake.
I’ve made similar apple cake recipes, but thought I would try this one, I’m going to add 1 more teaspoon of cinnamon. And also 2 tablespoons of applesauce let u know how it turns out, I love apple cakes!
Made this today for my daughter’s birthday. I used a food processor to grate the apples instead of chopping them up. No McIntosh apples, so used 2 Granny Smith and 2 Honeycrisp. No nutmeg, so used extra cinnamon. The consistency of the cake was similar to a carrot cake. Everyone raved about how good it was. My only complaint was not enough icing! I will make this again but increase the icing by half.
Great recipe, mostly followed exactly as written. I thought the frosting a bit too sweet so next time will try making that a little different. But overall it was a big hit for my mom’s bday!
This was a most delicious cake. It was very rich but so worth making. Everyone loved this cake.
Good heavens, this recipe has a tremendous amount of sugar in it. What could one use to lower the amount of sugar?
What a fabulous cake !!
I did the 4cups of apples, like you said you originally did and doubled the spices.
Great recipe and very well explained.
It’s a keeper !!