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This recipe from Margaret Haen, of Sheboygan, Wisconsin, uses a pound and a half of apples, making the cake dense and moist.

Source: Everyday Food, December 2005
Total Time Prep Servings

Ingredients

Directions

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7
  • MS11797933
    1 FEB, 2018
    This recipe is delicious. I adjusted to slightly, however, due to nut restrictions for school events etc, plus, I felt that it could use a bigger pop of ginger. I substituted the nuts for half a cup of finely chopped crystallized ginger and instead of dusting with icing sugar, I made a glaze with icing sugar and water and drizzled it on top to make the cake look prettier.
    Reply
  • leilachalk886682
    31 DEC, 2017
    It is very good recipe, very tasty and easy to make!
    Reply
  • moosagesbymarie
    24 JUN, 2017
    I picked this apple cake recipe because the directions were so easy to throw it together. I became skeptical as it's not like a regular cake batter and pretty much dry flour and sugar when you put it into your pan. Well, this was fantastic. Made it exactly as written. Glad I found this, left it alone, and gave it a shot. I will be making this over and over again.
    Reply

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