Fresh Apple Cake

Presented by:Northey Camacho, Seattle Washington

Deserts for breakfast? Definitely, when it's a cake chock full of fresh apples. Perfect for after dinner, too.


  • 4 cups peeled apples, in small dice (About 4 large apples; I used Honey Crisps.)
  • 2 cups sugar
  • 1 cup canola oil, or a canola-olive oil blend
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup chopped pecans or walnuts
  • confectioners' sugar for garnish


Preheat oven to 350 degrees. Grease and flour a 9 x 13-inch pan.

In a large bowl, whisk together sugar, oil, eggs and vanilla. Add flour, baking soda, salt and cinnamon and mix well. Fold in the apples and nuts. The batter will be thick.

Spread batter evenly into the prepared pan and bake for 50 to 55 minutes. Serve warm or cooled with a dusting of confectioners' sugar sprinkled over the top.



Way too sweet
I reduced the sugar to 1/2 cup.
I also added 1 tsp of baking powder, and 1/2 cup raisins


What can I use to substitute for the sugar? I cannot eat sugar. I can use small amounts of natural sweeteners. If the apples are naturally sweet (sauteing may add to the sweetness) why do I need to add so much sweetening? The nuts give us protein to help to balance the sweetness of the apples.


The cake is very sweet, especially if you use a sweet apple like a Honey Crisp. Not an expert on alternatives to sugar, but the cake would be fine using less than half the sugar called for in the recipe.


I can't eat nuts. Will the recipe work without them?


This recipe should be fine without nuts. Enjoy!

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