Fresh Apple Cake

Prep time: 15 minutes
Cook time: 1 hour
Total time: 1 hour  15 minutes
Makes: 1 9in bundt cake 
Yield: 12 servings

Very good apple cake! I’ve been making it for years! 

Best apple cake ever! A must try!

Ingredients for Fresh Apple Cake:

1 C flour

1 tsp baking soda

2 tsp ground cinnamon

½ tsp kosher salt

1 C sugar

1 large egg

¼ C canola oil

2 C apples, chopped and peeled

½ C raisins

Fresh Apple Cakechopped walnuts

How to make Fresh Apple Cake:

Step1: Preheat oven to 350 degrees and spay the bundt pan with pam baking spray

Step2: In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until combined

Step3: Using a large bowl, beat together the sugar, eggs, and oil until combined

Step4: Beat in the dry ingredients into the wet until combined

Step5: Fold in the apples, raisins, and walnuts

Step6: Scoop batter into the bundt pan and and bake for 60 minutes

Step7: Allow to cool before serving onto a platter

ENJOY 😋😋😋

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Fresh Apple Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 12 servings

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Review Recipe

Ingredients 

• 1 C flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• ½ tsp kosher salt
• 1 C sugar
• 1 large egg
• ¼ C canola oil
• 2 C apples, chopped and peeled
• ½ C raisins
• ½ C chopped walnuts

Follow Sweet Pea's Kitchen

Instructions

• Step1: Preheat oven to 350 degrees and spay the bundt pan with pam baking spray
• Step2: In a medium bowl, whisk together the flour, baking soda, cinnamon and salt until combined
• Step3: Using a large bowl, beat together the sugar, eggs, and oil until combined
• Step4: Beat in the dry ingredients into the wet until combined
• Step5: Fold in the apples, raisins, and walnuts
• Step6: Scoop batter into the bundt pan and and bake for 60 minutes
• Step7: Allow to cool before serving onto a platter

Nutrition

Serving: 1g | Calories: 212kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 209mg | Fiber: 2g | Sugar: 23g

Author: Marta