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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 20 |
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from Peggy Trowbridge Filippone, - , . This recipe is exactly like the one I have in my files and used for years. The texture is dense but moist. Use a simple drizzled glaze or serve it plain. It is a 9 x 13-inch cake, so it makes enough for a crowd and its a good keeper Ingredients:
3 cups all-purpose flour |
1 teaspoon salt |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1 cup granulated white sugar |
1/2 cup light brown sugar, packed |
1 cup vegetable oil |
3 large eggs |
2 teaspoons pure vanilla extract |
3 cups chopped baking apples , chop by hand not the food processor |
1 cup chopped walnuts |
1 cup raisins, soaked in hot water for 15 minutes, drained, and |
patted dry (optional) |
optional glaze |
1 cup powdered confectioners' sugar |
2 to 3 tablespoons heavy cream or milk |
Directions:
1. Preheat oven to 350 F.
2. Line a 9 x 13-inch baking pan with nonstick foil.
3. In a medium bowl, whisk together flour, salt, baking powder, and cinnamon. Set aside.
4. Place oil, sugar, eggs, and vanilla in a large bowl.
5. Beat on low speed until combined.
6. Add flour mixture, 1/3 at a time, and beat just until combined. Mixture will be thick.
7. Fold in apples, walnuts, and optional raisins.
8. Pour into prepared pan and bake for 35 to 45 minutes OR until cake tests done with a toothpick.
9. Let cool completely.
10. Optional Glaze:
11. Whisk cream or milk into powdered sugar until it is just barely thin enough to drip.
12. Scrape into a zip-top bag, squeeze out the air, and seal.
13. Cut a very small piece off one bottom corner and drizzle in a cross-wise pattern on the cooled apple cake.
14. Yield: about 24 to 36 servings, depending on cut size
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