Fall Apple Cake

We had the most incredible Fall day visiting Lincoln Square Apple Fest in our neighborhood today! The entire square was closed down to traffic and filled with apple and cider vendors from Wisconsin and Michigan and lots of delicious apple foods, fresh pumpkins and gourds! My perfect Fall day! After picking up some Gala and Honey Crisp apples I was ready to head home, heat up a big glass of cider, and starting baking!

The first apple recipe on the docket is this Fall Apple Cake. It’s adapted from a recipe I found years ago and it’s been a crowd favorite every time I bring it to work, a friend’s home for dinner or just enjoy at home with my husband! This apple cake could be served as a coffee cake at brunch or instead for dessert with a dollop of fresh whip cream on top!

Meg at Apple Fest


3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 1/4 cup canola oil
2 teaspoons vanilla
3 medium apples, peeled and chopped (3 cups)
1 cup chopped pecans or walnuts, toasted (optional)


  1. Grease a 13x9x2 inch baking pan; set aside. In a very large bowl, combine flour, sugar, baking soda, salt and cinnamon; make a well in center of dry mixture and set aside.
  2. In a medium bowl, combine eggs, oil and vanilla; stir in apples and nuts. Add egg mixture to flour mixture, stirring just until moistened (batter will be thick). Spread batter in prepared pan.
  3. Bake in a 350° degree oven for 50-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for at least 1 hour. Serve slightly warm or at room temperature. If you like, top each serving with sweetened whip cream. Makes 20 servings.