Raw Apple Cake
I use a bar pan for this cake. It is very moist and delicious
I use a bar pan for this cake. It is very moist and delicious
- 2 eggs
- 1/2 teaspoon salt
- 1 1/2 cups water
- 1 teaspoon vanilla
- 2 1/2 cups all purpose flour
- 2 cups granulated sugar
- sauce
- 1 cup nuts chopped
- 2 cups brown sugar
- 1/2 cup oil
- 1 stick margarine
- 1 1/2 teaspoon cinnamon
- 11/2 teaspoon baking soda
- 1 cup margarine melted
- 3 cups granny smith apples peeled and chopped
- Carbohydrate 50.6934834978638 g
- Cholesterol 119.967875 mg
- Fat 77.6647340504485 g
- Fiber 1.33473874436388 g
- Protein 3.69535745255279 g
- Saturated Fat 33.7368441146611 g
- Serving Size 1 1 Serving (195g)
- Sodium 499.894902505414 mg
- Sugar 49.3587447534999 g
- Trans Fat 4.48378993012118 g
- Calories 896 calories
Step-by-step
- Preheat oven 300 degrees.
- Mix together all dry ingredients, add oil, eggs and vanilla.
- Blend in apples and nuts.
- Mix together by hand and bake in greased bar pan for 1 hour.
- Cool in pan, cover with sauce while hot.
- Punch holes in top of cake before pouring sauce.
- Sauce: Bring to a boil brown sugar, margarine and 1 cup of water.
- Mix cornstarch and remaining 1/2 cup of water and pour into boiling mixture and cook until thick.
- Cool sauce slightly and pour over warm cake to let sauce soak in.
My Easy Raw Apple Cake Recipe: A Moist and Delicious Treat
As a busy mom, I'm always looking for recipes that are both delicious and easy to make. This raw apple cake fits the bill perfectly! It's incredibly moist, full of flavor, and surprisingly simple to whip up. The best part? It's incredibly versatile; you can adjust the spices and nuts to your liking, making it a perfect recipe for experimenting in the kitchen.
The key to this cake’s success is the sauce. It’s a simple combination of brown sugar, margarine, and water, thickened with cornstarch. This creates a rich, caramel-like topping that perfectly complements the slightly tart apples. Pouring the warm sauce over the cake while it's still hot allows it to soak in beautifully, adding another layer of flavor and moisture. The result is a cake that's both comforting and satisfying, perfect for an afternoon tea or a casual weeknight dessert.
I often use a bar pan for this recipe, as it makes it easy to cut into squares and serve. But feel free to use a regular cake pan if that's what you have on hand. The baking time might need slight adjustments depending on the pan you choose.
This recipe is a wonderful way to use up apples that are beginning to get a little soft. Granny Smith apples are my go-to for this recipe because of their tartness, but you can certainly experiment with other varieties. The addition of nuts adds a delightful crunch, complementing the soft texture of the cake beautifully. I often use walnuts or pecans, but feel free to add your favorite kind of nut.
Beyond its deliciousness and ease, this raw apple cake is also a great recipe to share with friends and family. It’s a perfect dish to bring to a potluck or bake sale, guaranteed to be a crowd-pleaser. I've received countless compliments on this cake, and it's become a staple in my recipe collection.
Making this cake is a simple yet rewarding experience. The aroma of cinnamon and apples baking in the oven is enough to make anyone's day brighter. It's the kind of recipe that brings a sense of comfort and joy to the kitchen, reminding you of simpler times and home-baked goodness. It's more than just a cake; it's a taste of warmth and happiness.
So, if you're looking for a moist, delicious, and easy-to-make cake, give this raw apple cake a try. You won't be disappointed!
Tips and Variations:
- For a richer flavor, use browned butter instead of regular melted butter in the sauce.
- Add a sprinkle of chopped pecans or walnuts to the cake batter for extra texture.
- Experiment with different spices like nutmeg or allspice.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
- This cake keeps well for a few days stored in an airtight container at room temperature.
Enjoy!
