Apple Sage Cake

1 9-by-13-inch cake

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


  • Unsalted butter, for cake pan

  • 3 large eggs

  • 1 ½ cups raw sugar

  • ¾ cup canola oil

  • 1 ½ cups all-purpose flour

  • 1 ½ teaspoons baking soda

  • 1 teaspoon salt

  • 3 cups peeled and shredded Granny Smith apples

  • ¼ 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.

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