Fresh Apple Cake

• Prep Time: 20 minutes

• Cook Time: 50–60 minutes

• Total Time: About 1 hour 20 minutes

• Difficulty Level: Easy to Moderate

• Servings: 10–12 slices

Ingredients

Dry Ingredients:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ¼ teaspoon ground nutmeg (optional)

Wet Ingredients:

• 1 cup vegetable oil (or melted butter for richer flavor)

• 1 ¾ cups granulated sugar

• 3 large eggs

• 2 teaspoons vanilla extract

Add-ins:

• 3 cups peeled and chopped apples (Granny Smith or Honeycrisp are ideal)

• ½ cup chopped walnuts or pecans (optional)

• ½ cup raisins or golden raisins (optional)

 Equipment You’ll Need:

• Mixing bowls (medium and large)

• Hand mixer or whisk

• Rubber spatula

• Measuring cups and spoons

• 9×13-inch baking pan or a bundt pan

• Cooling rack

• Knife and peeler

 Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.

Step 2: Prepare the Apples

Wash, peel, and core your apples. Then chop them into small cubes (about ½-inch pieces). If you’re using tart apples like Granny Smith, you’ll get a nice contrast to the sweet batter.

Tip: Toss the apple pieces in a teaspoon of lemon juice to prevent browning while you prepare the batter.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together:

• 2 cups all-purpose flour

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

• 1 ½ teaspoons cinnamon

• ¼ teaspoon nutmeg (if using)

This ensures the leavening agents and spices are evenly distributed in the batter.

Step 4: Combine Wet Ingredients

In a large bowl, beat together:

• 1 cup vegetable oil

• 1 ¾ cups granulated sugar

• 3 eggs

• 2 teaspoons vanilla extract

Use a hand mixer or whisk until the mixture is smooth and creamy (about 2–3 minutes).

Step 5: Add Dry to Wet

Gradually add the dry ingredients to the wet mixture. Stir until just combined—do not overmix, as this can make the cake dense.

Step 6: Fold in Apples and Optional Add-ins

Using a spatula, fold in the chopped apples. If you’re adding nuts or raisins, mix them in now. The batter will be thick, and that’s perfectly fine—those juicy apples will release moisture as they bake.

Step 7: Pour and Bake

Pour the batter into your prepared pan and smooth out the top with a spatula.

• For a 9×13 pan, bake for 50–60 minutes.

• For a bundt pan, bake for 60–70 minutes.

Check doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs.

Step 8: Cool and Serve

Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool completely. This helps the cake firm up and enhances the flavor.

 Serving Suggestions

• Dust with powdered sugar before serving for a simple finish.

• Drizzle with a vanilla glaze or caramel sauce for added decadence.

• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.

 Storage Instructions

• Room Temperature: Store in an airtight container for up to 3 days.

• Refrigerator: Keeps well for up to a week. Bring to room temperature before serving for best flavor.

• Freezer: Wrap slices in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the fridge or microwave gently before serving.

 Tips for Success

• Use fresh, crisp apples for the best texture. Avoid mealy or overly sweet varieties.

• Don’t skip the spices—they add warmth and enhance the apple flavor.

• For a richer, buttery cake, substitute half the oil with melted butter.

• You can add 1 tablespoon of orange zest or lemon zest for a citrusy twist.

 Nutrition Facts (Per Slice, based on 12 servings)

Note: Nutrition facts may vary depending on specific ingredients used.