This is my mom's (very old) recipe called Raw Apple Cake. Fresh granny smith green apples are mixed into a spiced cake batter. The result is absolute heaven!
This recipe was updated in February 2021.
Mom's recipe is handwritten on index cards that have yellowed over time. Thankfully the recipe is still readable even though there are many smears and splotches from all the times these little cards have been used.
This apple cake recipe is delicious! It is best, however, on the first and second day. Unfortunately, this cake starts to get a little soft after that because of the apples' moisture. This recipe could easily be halved if you do not want to worry about leftovers.
Other recipes you might like
Ingredients needed
- Granny Smith Apples
- Eggs
- Canola Oil
- Granulated Sugar
- Cinnamon
- Nutmeg
- All-Purpose Flour
- Salt
- Baking Powder
- Baking Soda
Step by Step
Wash and dry the apples before using.
Preheat the oven to 350-degrees 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. Either way is yummy! You can leave them 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 a 13 x 9 baking dish that has been sprayed with non-stick spray.
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 done.
The cake will be golden brown and it smells wonderful!
Cool the Raw Apple Cake and serve. Top with powdered sugar if desired.
FAQ's and tips
I love, and my mom loved, using Granny Smith Apples. Honeycrisp and Jonagold are also supposed to hold up really well when baking.
I store this cake on the counter lightly covered with a piece of foil. If the cake is wrapped tightly, the cake will get mushy quickly.
I usually make this cake around the holidays, when the weather is cool. If the temperature were warm, I would probably store the cake in the refrigerator.
I have never tried it, but I am sure it would be fine. But, honestly, this cake is so good that it really doesn't need the addition of creamy frosting.
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.
- Preheat the oven to 350-degrees 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 a 13 x 9 baking dish that has been sprayed with non-stick spray.
- 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.
Nutrition
Find all my recipes on Pinterest at Cook This Again. Or, on Facebook at Cook This Again.
Thank you for stopping by and checking out my family’s favorite recipes.
If you tried this recipe for Raw Apple Cake and liked it, please use the above recipe card’s stars to rate the recipe. If you have a question or suggestion about this or any other recipe, please leave a comment, and I will respond as soon as possible.
Lenka
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
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.