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Chunky Apple Cake

A moist little cake loaded with apples and spiced with cinnamon and nutmeg. No frosting needed! From eatbetteramerica.

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(12 Ratings)

12 Ratings

5 Stars 58%

4 Stars 25%

3 Stars 8%

2 Stars 0%

1 Stars 8%

Member Reviews (6)
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Chunky Apple Cake
  • PREP TIME

    15 Min

  • TOTAL TIME

    1 Hr 20 Min

  • SERVINGS

    8

 

1
cup Gold Medal® all-purpose flour
1/2
cup sugar
1
teaspoon baking powder
1/2
teaspoon salt
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
cup canola or soybean oil
1
teaspoon vanilla
1
egg, beaten
2
cups coarsely chopped peeled apples (2 medium)
  • 1 Heat oven to 350°F. Grease bottom and side of 8- or 9-inch round cake pan with shortening; lightly flour.
  • 2 In large bowl, mix flour, sugar, baking powder, salt, cinnamon and nutmeg until well blended. Stir in oil, vanilla and egg until flour mixture is moistened. Stir in apples. Batter will be very thick and chunky. Spread in pan.
  • 3 Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Serve warm.
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Expert Tips

Apples are loaded with fiber, the soluble kind that helps lower blood cholesterol. Start slowly so your body has time to get used to more fiber.

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Nutrition Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 200
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 220mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 0g,
    • Sugars 16g),
  • Protein 2g;
Percent Daily Value*:
  • Vitamin A 0 %;
  • Vitamin C 0 %;
  • Calcium 4 %;
  • Iron 6 %;
Exchanges:
  • 1/2 Starch;
  • 0 Fruit;
  • 1 1/2 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 1 1/2 Fat;
Carbohydrate Choices:
  • 2;
*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All
Posted 4/6/2012 4:00:31 PM REPORT ABUSE DenLar said:
Rating:
Delicious, moist and very easy to make. The first time I made this I thought maybe I had forgotten to add something because the batter didn't seem moist enough, but that is the way it is supposed to be. I always use Granny Smith apples and this last time I made it I used Splenda in place of the sugar. It turned out just as delicious as the other times I have made it. I slice my cake up in single servings and freeze them, so when we want a snack we just pull it out of the freezer, pop it in the microwave and in less than a minute it is ready to eat. If I didn't do this we would eat the entire cake in one day, we think it is that good.
Posted 9/11/2009 2:33:50 PM REPORT ABUSE Nana Terrie said:
Rating:
When I first mixed this cake up I thought I had left something out (like liquid) or I had gotten something wrong because it didn't look like it was going to be good at all. When I had baked (and it did smell awesome) we couldn't wait for it to cool too much because we wanted to try it right away. It was DELICIOUS! It is important what kind of apples you use. They need to be juicy because as I found out, that's what helps spread the flour mixture out when baking. I used brau (?) apples first and then granny smith apples second. The granny smith apples I didn't like. To make this even more diabetic-friendly I used Splenda instead of sugar and it worked well also. Definitely a keeper!
Posted 12/4/2008 9:36:58 AM REPORT ABUSE maryana said:
Rating:
delicious! easy to make, everyone should try!
1 - 3 of 6 Reviews View All
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