Cinnamon Apple Cake

I made two batches of this recipe. One I made just as written and it was delicious! The second one I made exactly as written with one substitution: I used 1/2 cup of unsweetened apple sauce in place of the butter.


It too was absolutely delicious and the butter (and all those extra calories) was not missed one little bit. So I give this two thumbs up whichever way you choose to make it, but I will be making it with the apple sauce to keep it healthy and light but just as delicious!! If you want to take this recipe uptown just a bit, add some chopped walnuts – yum!!


I’m pleased to be the first to review this recipe because it is a winner. One chopped apple will reward you with a moist cake loaded with cinnamon, brown sugar and sweet apple flavors. Next time, I will bake in an 8″x4″ pan, as I would have liked a little taller slice, but that’s purely aesthetics, nothing to do with taste.


Wow. This is a winner! I made 2 and so glad I did. I’m taking one to a friend and keeping one for us :)! I used the pink lady apples and the cake is very apple-y and delicious!


Made this last night, exactly per the recipe. Read all the reviews and appreciated the hints. It is very good. Nice texture, spongy consistency, and good flavor. Since all my loaf recipes call for an hour of baking, mine was in the oven for an hour and came out exactly like the picture – it raised to the top of the pan and didn’t deflate.

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  • 2 cups all-purpose flour
  • 1 large apple, peeled and chopped
  • 1 cup of vegetable oil

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