Growing up, my great aunt’s apple cake was often part of family celebrations. The flavors of cinnamon, vanilla, apples and walnuts can be enjoyed year round, but are especially delightful for fall.
My book club’s selection for the month is a memoir set in Appalachia. I thought it would be fun to take a dessert with roots from WV, the only state located completely within Appalachia. This Fresh Apple Cake recipe was passed to be from my mom, who got it from her aunt, now in her late eighties. I found the recipe my aunt uses, here, and used it to create my own adaptation.
I made a few changes to the original recipe. I reduced the amount of oil from 1 1/2 cup to just half a cup, and added 3/4 cup of water to replace some of the liquid. I also added vanilla extract — when this recipe was first being made, there’s a good chance vanilla was not readily available. Black walnuts have a strong flavor, so I swapped those out for regular English walnuts. At my mom’s recommendation I used red delicious apples.
After combining the wet and dry ingredients, mix in the apples and walnuts, the batter is very thick.
Scrape batter into a bundt pan, prepared with oil and flour (I use a baking spray.)
After a sharp knife inserted into the cake comes out clean, remove from the oven, and allow it to cool in the pan for 45 minutes, before flipping over onto a serving plate.
I baked this cake a day in advance to allow the flavors to really develop. I’m also serving this Fresh Apple Cake on a serving plate made in WV – I love my Fiestaware! (This is actually a chip and dip plate, but it works perfectly for bundt cakes too!)
I hope you enjoy my Fresh Apple Cake recipe, I would love if you left me a note or tagged me in your Instagram pictures (@thesundayfundayblog) if you decide to make it!!
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- 1/2 c. canola oil
- 3/4 c. water
- 2 c. sugar
- 3 eggs
- 3 c. plain flour
- 3 c. apples, peeled and diced
- 1 c. walnuts
- 1 tsp. salt
- 1 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. pure vanilla extract
- Combine sugar and oil, mix in beaten eggs and vanilla extract. In a separate bowl, combine dry ingredients. Stir in wet ingredients, adding water to form a heavy batter. Mix in apples and walnuts. Pour into a greased and floured bundt pan, bake at 325 degrees for 45 minutes, or until a sharp knife inserted into the pan comes out clean. (In my oven it was just around 60 minutes.)
- Allow to cool in the pan for an hour, before flipping over onto a plate.