One Bowl Apple Cake

Betsy Wolfe Recipe

By Betsy Wolfe Wolfebets

This is about as easy as it gets. Few ingredients and little clean-up. Apples are the star in this cake which doubles as dessert (serve warm with ice-cream) or breakfast with coffee since it's not overly sweet. If you peel quickly or ahead of time you could start eating within an hour.


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Serves:
12
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

2
eggs
1 3/4 c
sugar - can use white, brown or mixture
2 tsp
cinnamon (or use pumpkin pie spice with nutmeg)
1/2 c
oil
6
apples (gala works well- med to large)
1 c
raisins (optional)
2 c
all purpose flour
2 tsp
baking soda

Directions Step-By-Step

1
Preheat oven to 350°.
2
In a large bowl, mix the eggs, sugar, cinnamon and oil.
3
Peel and slice the apples and add to mixture in bowl. If you choose the option for raisins, add them now as well. Mix with rubber scraper to coat the fruit.
4
Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well with the rubber scraper until all of the flour is absorbed into the wet ingredients. Yes, there is enough liquid. Don't worry.
5
Spread mixture into a greased 9x13 or two 9″ round cake or pie pans. Bake for approximately 45 minutes. If you opt for the two smaller pans, start checking them at 30 mins.
6
Serve warm with icecream or cold with whipped cream, or sprinkle with powdered sugar.

About this Recipe

  • Comments

  • 1-5 of 6
  • user
    Dee Tourville Dee_Tourville - Nov 25, 2013
    Making this for Thanksgiving.....I'll let you know how well we all liked it! Thanks for posting!
  • user
    Betsy Wolfe Wolfebets - Dec 17, 2013
    Dee I'd love for you to post a pic or comment from when you made this.
  • user
    Carol Gallagher diabeticfood - Jan 9, 2014
    I changed a couple of ingredients to make it diabetic friendly.
    Instead of all purpose flour, I used 1 1/2 C soy flour.
    Instead of fresh apples, I used apple pie filling.
    Instead of sugar, I used a WalMart brand sugar substitute.
    It was delicious.
  • user
    Betsy Wolfe Wolfebets - Jan 10, 2014
    I'm so happy you were able to adjust the recipe. My son's girlfriend and my niece are also diabetic so I might try your version for them. I never would have thought flour was an issue. Would love to see a photo of your efforts.
  • user
    Carol Gallagher diabeticfood - Jan 10, 2014
    I don't have a photo, sorry. It's important for diabetics to cut carbs, that's why I used soy flour. It has far less carbs.