Fresh Apple Cake

Carolynne Grogan


This cake is deliciously moist and great for Fall or any time of year. It makes a smaller cake which is great for smaller households or if you don't want a lot of extra sweets around the house.

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20 Min


45 Min




11/2 c flour
1 c sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 eggs
1/2 c oil
1 teaspoon vanilla
1/2 c chopped pecans
2 apples, cored, peeled and finely chopped


1/2 c brown sugar
3 tablespoons butter
1/2 teaspoon vanilla
1 tablespoon hazelnut coffee mate creamer or vanilla

Directions Step-By-Step

Prepare apples and pecans. I use Granny Smith apples.
Preheat oven to 350 degrees.
In a medium bowl, mix all dry ingredients and stir.
In a large bowl, beat 2 eggs until light and fluffy. Add oil and vanilla and mix well.
Add the dry ingredients to the egg mixture and mix until combined. Mixture will be thick. Add the apples and pecans.
Spray a 8X8 baking dish with non-stick cooking spray. Spoon out the batter and spread evenly into baking dish. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean.
When cake comes out of oven, begin the topping. In a small saucepan cook over medium heat all the frosting ingredients. Bring to a gentle boil and then cook and stir 3 to 5 minutes more. Pour topping over warm cake. Let it set up for 15 minutes before serving. Great served with a scoop of vanilla ice cream. If you prefer to eliminate the topping, let the cake cool completely and sprinkle with powdered sugar or serve it plain, it's good either way! Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Hashtag: #apples