Wednesday, January 2, 2013


Many years ago, a older lady named Virginia Spreen gave me this wonderful recipe. It is one of those great old recipes that turns out perfect every time and even improves on day two and three. No electric mixer is used with this cake, just a sturdy spoon. It's down home flavor and texture reminds me of one of grandma's delicious cakes!!

4 cups peeled and diced Rome apples
1½ cups white sugar
1 cup chopped walnuts or pecans
Mix the above ingredients together and let stand at room temperature for an hour to extract some of the juice from the apples (juice goes into the recipe later)This is an important step, don't leave it out..

In large mixing bowl, combine (and set aside)

3 cups all purpose flour
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
2 teaspoons baking soda
Add the following to the chopped apple-sugar mixture and mix well
2 teaspoons vanilla extract
1 cup vegetable oil
2 beaten eggs
Combine the dry ingredients to the apple mixture (extracted juice from apples and all) and mix with a large spoon (do not use electric mixer).
Pour into a greased and floured bundt cake pan or an angel food pan. Bake at 350F for 1 hour and 10-15 minutes. Make sure you use the toothpick test to see if it is done after one hour and 10 minutes. Cool for 5 minutes then turn the cake out of the pan. Wrap hot cake in plastic wrap to cool.

People ask me why I wrap my cakes in plastic wrap while they are still very hot. The simple answer is that it not only keeps the cake extremely moist, but it enhances the flavor. I'm not sure "why" it works so well, but I use this method on EVERY cake I bake.

 NOTE: Grease and flour cake pan liberally. I use the vegetable spray that has flour already in it, and that works fine.
NOTE: Store this cake covered, because the apples in the cake will continue to make this cake more moist (it is actually better on day two and three).

NOTE: Any apple will work with this recipe, but I find that Rome apples taste the best (Granny Smiths work too, but are a little tart). Dice the apples in a little less than ½" squares (the size of dice is not critical). Do not use food cuts them too small.


Leslie said...

Ohhh, I love recipes that taste better a few days after they sit!!!!

Laura said...

this sounds like a nice sturdy lunchbox cake for my boys to take to school!--I don't get rome apples what else could I use?

Coleens Recipes said...

Laura, it really is a great lunch box cake. Any kind of apple that you would normally cook with will work well in this recipe.

USA Kiwi (Kylee) said...

Oh yum!! That looks really delicious.

Debbie said...

This looks wonderful Coleen. I am always on the look out for apple recipes since we get always get so many here in the fall!!!

easy recipes said...

Thanks for sharing this. It is so creamy and delicious! The moistness ads the perfect amount of texture too! Made this a few days ago and the family loved it.

Katy ~ said...

I haven't made an apple cake in ages; you have inspired me with this. Now to the store to buy some apples!