I used Granny Smith apples because that’s what I had in the house. Use your favorite kind, or a mixture of sweet with tart. I didn’t chop the apples too much because I like to have pieces in my cake. However, if you don’t like biting into apple chunks, dice them finer.
The batter will be very thick. That’s fine – just make sure you’ve got the dry ingredients mixed evenly with the wet ingredients before smooshing the batter into the pan.
Make a 9 x 13 pan or split the batter into two 9×9 cake pans and keep one for yourself, and share the other with friends.
Fresh Apple Cake
Adapted from Midwest Living
Stuff you need:
3 cups flour [I used 1/2 whole wheat and 1/2 all-purpose flour.]
2 cups sugar
1 teaspoon baking soda
1 teaspoon sale
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/4 cups canola oil
2 teaspoons vanilla
3 medium Granny Smith apples, washed and chopped [Peel if that's your preference - or you're not as lazy as I am.]
1 cup chopped pecans or walnuts
Powdered sugar for dusting
Grease a 13x9x2-inch baking pan or 2 9×9-inch baking pans; set aside.
In a large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts.
Add egg mixture to flour mixture, stirring just until moistened (batter will be stiff). Smoosh batter into prepared pan.
Bake at 350 degrees for 50 to 55 minutes or until a toothpick inserted in center comes out clean.
Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, dust with powdered sugar or top each serving with sweetened whipped cream and an apple slice.