Apple Nut Cake


2 layer 8-inch cake 2-inch high, or 2 layer 9-inch cake 1 1/2-inch high, or 13 x 9-inch sheet cake


2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 cups self-rising flour
4 tablespoons cinnamon
2 teaspoons vanilla extract
3 large apples, peeled and diced
1 cup pecans, chopped


Preheat oven to 350°F (177°C). Grease pan(s) with Pan Release or cooking spray.

In a large mixing bowl, beat sugar and oil until well blended. Add eggs one at a time, beating well after each addition. In a medium bowl sift all dry ingredients together. Gradually add dry ingredients to egg mixture. Stir in apple, nuts and vanilla.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 to 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times. Bake for 1 hour if using a bundt pan.

Additional Information

Drizzle Brown Sugar Glaze over cake after removing from pan, or ice cake with your favorite icing after cake has cooled and set.

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