New This Month

Apple Sage Cake

This cake recipe -- from Chef Tim LaBant of The Schoolhouse at Cannondale -- is used to make his Autumnal Parfait.

  • Yield: Makes one 9-by-13-inch cake

Source: The Martha Stewart Show, November Fall 2008


  • Unsalted butter, for cake pan
  • 3 large eggs
  • 1 1/2 cups raw sugar
  • 3/4 cup canola oil
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 3 cups peeled and shredded Granny Smith apples
  • 1/4 cup loosely packed sage, finely chopped


  1. Preheat oven to 375 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper; set aside.

  2. In a large bowl, whisk together eggs, sugar, and oil. Stir in flour, baking soda, and salt; mix until well combined. Stir in apples and sage; mix until well combined.

  3. Pour batter into baking pan and transfer to oven. Bake until a cake tester inserted into the cake comes out clean, about 30 minutes. Let cool completely.

Reviews Add a comment

  • spookylucy
    6 DEC, 2008
    This is a cake I have kooked for, for a very long time. My Mother used to make it for me in a cast iron skillet. Unbelievable. Thank you.