This Raw Apple Cake is a simple, old-fashioned dessert, that my mom used to make when I was a child. Made with fresh apples, warm spices, and pantry staples, this cake is soft, moist, and perfect for the holiday season. Actually, it is perfect for any time of the year.
Why We Love This Recipe
- You don't need a mixer. Just a couple of bowls, a whisk, and a rubber spatula.
- The texture and flavor is amazing, making this a perfect dessert to share during the holidays.
- It's a family tradition. My mom made this cake for me, I made it for my kids, and now I have passed this recipe down to them.
Recipe Ingredients
- Apples: Granny Smiths are the classic choice, tart and firm. You can mix in Honeycrisp or Fuji apples for extra sweetness.
- Eggs: Bind the cake and add richness.
- Canola oil: Keeps the cake moist. You can swap for vegetable or melted coconut oil.
- Granulated sugar: Sweetens and helps with structure.
- Cinnamon and Nutmeg: Classic apple pie spices, add a pinch of allspice if you love deeper flavor.
- All-Purpose Flour: The base of your batter. Don't overmix or the cake can get dense.
- Salt, Baking Powder and Baking Soda: For balance and lift.
Mom Tip
I like to leave the skin on the apples for this Raw Apple Cake recipe. But if you don't like the skin, no problem. Go ahead and peel them apples!
How to make Raw Apple Cake
Preheat the oven to 350° F. Spray a 13 by 9-inch baking dish with nonstick cooking spray.
Wash and dry the apples. On a cutting board, cut the apples and remove the core. Dice the apples into bite size pieces.
In a large bowl, whisk together the eggs with the canola oil, granulated sugar, cinnamon and nutmeg. Add the apples and mix until the apples are coated.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the flour mixture to the apples and stir just until combined.
Spread the cake batter into the prepare baking dish.
Bake the cake for 45 - 55 minutes. A toothpick inserted into the center of the cake will come out clean when the cake is done.
Cool the rack on rack.
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When cool, dust the apple cake with powdered sugar if desired.
Recipe Faq's
I love, and my mom loved, using Granny Smith Apples in this Easy Apple Cake recipe. Honeycrisp and Jonagold are also supposed to hold up well when baking.
I store this fresh apple cake on the counter, lightly covered with foil. Please do not wrap the cake tightly, or it will get mushy quickly.
I usually make this cake when the weather is cool around the holidays. I would probably store the cake in the refrigerator if the temperature were warm.
I have never tried it, but I am sure it would be fine. But, honestly, this apple cake is so good that it doesn't need the addition of creamy frosting.
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Complete Recipe
Raw Apple Cake
Ingredients
- 4 cups Apples chopped into bite size pieces (I use Granny Smith Apples)
- 2 Eggs
- ½ cup Canola Oil
- 1 ½ cups Granulated Sugar
- 2 teaspoons Cinnamon
- 1 teaspoon Nutmeg
- 2 cups All-Purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
Instructions
- Wash and dry the apples before using them.
- Preheat the oven to 350 degrees F and spray a 13" x 9" baking dish with non-stick spray.
- On a cutting board, cut the apples and remove the core. Next, chop them into bite-size pieces. I usually leave the skin on, but you can peel them if you like. You can leave the apples on the cutting board for a moment.
- In a large mixing bowl, beat the eggs and mix them with canola oil, granulated sugar, cinnamon, and nutmeg. Add the apples and mix until combined.
- In a separate bowl, mix the flour, baking soda, baking powder, and salt. Add the flour mixture to the apples.
- Mix the apple cake batter until everything is combined.
- Spread the apple cake batter into the prepared baking dish.
- Bake the cake for 45-55 minutes. Insert a toothpick in the center of the cake. It will come out clean when the cake is ready.
- Cool. Serve with powdered sugar if desired.
Lenka says
It really looks delicious, I have to try it! As to the oil, which one do you use? Do you think olive oil is good?
cookthisagainmom says
Hi! For baking, I almost always use Canola Oil. I haven't tried olive oil for baking, but I would imagine you would want one that is light and tasteless. I hope you enjoy the cake. It really is delicious.