Lauri Brown sent me this recipe and I changed it just a little, to make it even easier to bake. I also added a topping. You would not have to do that—but it is a nice touch! The cake is moist and delicious, and is the perfect ratio of apples to cake. Serve warm with whipped cream or ice cream.
Ingredients
- 2 eggs
- 1¾ cups sugar
- 1 tablespoon cinnamon
- ½ cup oil
- 6 medium Transparent or Granny Smith apples, cored and cut into small chunks
- 2 cups flour or gluten-free 1-to-1 flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup crushed walnuts
- 2 tablespoons sugar
- 1–2 teaspoons cinnamon
Preparation
Preheat oven to 350°.
Beat eggs then add sugar and cinnamon and mix well. Add oil and mix well. Stir in apples. Add flour, soda and salt and stir until combined. Pour into a greased 9-by-13-inch pan.
For the topping, strew the cake top with crushed walnuts. Sprinkle sugar over the nuts and then sprinkle cinnamon on last.
Put in preheated oven and bake for 50¬–60 minutes.
