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Per serving
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- 1
Mix the wet ingredients
Preheat your oven to 350F. In a large bowl, beat the sugar, canola oil, eggs, and vanilla until well blended and a little lighter in color. Using oil instead of butter is the secret here — because it stays liquid at room temperature, the cake bakes up tender and moist and stays that way for days.
- 2
Combine the dry ingredients
In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda. Whisking the leaveners and salt through the flour first means they're evenly spread before they ever touch the wet batter — that's what gives you an even rise with no salty or bitter pockets.
- 3
Bring the batter together
Gradually beat the flour mixture into the sugar mixture, stopping the moment it comes together. Overmixing develops the gluten in the flour and turns a tender cake tough, so once you don't see dry streaks, put the mixer down.
- 4
Fold in the apples and walnuts
Peel and finely chop 2 cups of tart apples (Granny Smith are perfect) and fold them in along with the chopped walnuts using a rubber spatula. Toasting the walnuts first is a small step that wakes up their flavor. Scrape the bottom of the bowl so everything is evenly distributed.
- 5
Bake and serve
Spread the batter into a greased 13x9-inch baking dish, pushing it into all four corners. Bake 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack, then serve with a dollop of whipped topping — or warm with a scoop of vanilla ice cream.
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Fresh Apple Cinnamon Cake
Created by: SugarAndButter
Ingredients
- 1 3/4 cup sugar
- 1 cup canola oil
- 3 eggs
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1 1/4 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp baking soda
- 2 cup apples
- 1 cup walnuts
- 1 1/4 cup whipped topping
Instructions
- Mix the wet ingredientsPreheat your oven to 350F. In a large bowl, beat the sugar, canola oil, eggs, and vanilla until well blended and a little lighter in color. Using oil instead of butter is the secret here — because it stays liquid at room temperature, the cake bakes up tender and moist and stays that way for days.
- Combine the dry ingredientsIn a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and baking soda. Whisking the leaveners and salt through the flour first means they're evenly spread before they ever touch the wet batter — that's what gives you an even rise with no salty or bitter pockets.
- Bring the batter togetherGradually beat the flour mixture into the sugar mixture, stopping the moment it comes together. Overmixing develops the gluten in the flour and turns a tender cake tough, so once you don't see dry streaks, put the mixer down.
- Fold in the apples and walnutsPeel and finely chop 2 cups of tart apples (Granny Smith are perfect) and fold them in along with the chopped walnuts using a rubber spatula. Toasting the walnuts first is a small step that wakes up their flavor. Scrape the bottom of the bowl so everything is evenly distributed.
- Bake and serveSpread the batter into a greased 13x9-inch baking dish, pushing it into all four corners. Bake 35 to 45 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack, then serve with a dollop of whipped topping — or warm with a scoop of vanilla ice cream.