Mom's Amazing Fresh Apple Cake
This cake is so easy, tasty, and full of pecans and apples that it has become a fall tradition in my family from my mom to me. And now to you.
Servings 24 pieces
Calories 225kcal
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1/2 cup vegetable oil
- 2 cups (14 oz) granulated sugar
- 3 large eggs, beaten
- 2 teaspoons vanilla
- 3 cups apples, peeled and chopped, 3-4 apples
- 1 1/2 cups (7 1/2 oz )white flour
- 1 1/2 cups (7 1/2 oz) whole wheat flour
- 1 cup chopped pecans (or walnuts)
- 1 teaspoon table salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
Instructions
- Lightly grease a 9x13 baking pan. If you wish line the pan with parchment paper so the ends hang over the long sides of the pan.
- Combine butter, oil, sugar, eggs, and vanilla in a large mixing bowl. Add apples to the bowl. Mix well and set aside.
- Whisk together flours, pecans, salt, and baking soda in a medium bowl. Add dry ingredients to apple mixture. Combine together with a few swift strokes. Do not over mix.
- Using a silicone spatula, scrape the batter into the prepared baking pan and smooth it out.
- Put the pan into a cold oven. Set the oven to 325F. Bake for one hour or until an instant read thermometer reads 205-210F.
- Top with powdered sugar or cinnamon sugar if desired.
Notes
- Butter/Oil: Though I call for half a cup of each, you can use all butter, a mix of half butter and half vegetable oil, or all vegetable oil. Butter is better for flavor and oil is better for moistness.
- Pecans: Keeping in mind that you are baking the cake in a cold oven, if you have a second oven (or toaster oven) you can toast the pecans at 350F for 5 minutes for extra flavor.
- Storage: The cake can be stored at room temperature for a day or two, in the fridge for a week, or in the freezer for 3-4 months.
Nutrition
Calories: 225kcal