A Tale of 2 Apple Cakes: Mom’s Apple Cake

I started this website last October with a post called Rain and Apple Cake. It was inspired by eating my Mom’s Apple Cake on a rainy day. My funny furry animal friends also took part in the festivities minus the apple cake. This I was not going to share!

Here begins part 1 of my tale of 2 Apple Cakes. A perfect way to kick off the first day of Spring. Both cakes are chock full of apples and both use just about the same ingredients. They are both delicious versions of apple cakes – mine being more of a “German version”.  Robyn’s Apple Cake will be next week in part 2.

I have to admit I make my Mom’s Apple Cake more than I make my own. It is really, really good. Her recipe is simple, and produces homemade goodness and love. Really it just reminds me of home and that makes me happy. I will start this tale with my Mom’s Apple Cake – the original version.

I love my Mom’s Apple Cake for a variety of reasons the first of course being that it is diggity dang delicious. The second that it is perfect year round. It is not too sweet, and very moist. It is really a cross between a bread and a cake. Did I tell you how much I love this cake? My absolute favorite is eating it for breakfast with my feet kicked up & a cup of coffee in hand. I like it “straight up” as I have announced in many of my recipe writings! (Straight up = no embellishments.) In this case it means no icing or frosting. I have enjoyed it both ways though and will provide you with the frosting recipe as well.

Let’s get started.

Ingredients: 6 apples (about 4 cups cubed w/ peels left on.) I used a mix of gala & braeburn.

2 cups flour, 2 Tablespoons cinnamon, ½ teaspoons baking soda, a pinch of salt

1 cube (1/2 cup) butter, 2 eggs, 1½ cups sugar, 1 teaspoon Vanilla extract and

2 cups raisins. Nuts are optional.

In a large bowl melt the butter

Stir in the sugar


and Vanilla Extract.

Stir it well and then set it aside.

Let’s prepare the apples – about 4 cups cubed w/ peels left on.

First thing’s first – Do NOT peel the apples!
Core the apples. I’ll show you how with knife. It’s a lot faster than using an apple coring tool. And we like fast.

Cut around the core.

Place your apple wedges face side down.


and then cut the apples into small cubes.

Stir the cubed apples into the egg mixture.

Set the apple mixture aside.

In a small bowl add the flour

cinnamon, baking soda and a pinch of salt.

Mix the dry ingredients together using a wire whisk.

Let’s put this cake together!

Slowly add the dry ingredients, in parts, to the apple mixture.

Stir until blended. Repeat.

Stirring well after each flour addition.

It will be a really thick batter.

Now add:

2 cups raisins

Batter ready!

Preheat oven to 350°.

Prepare the pan.

Spread the batter into the pan.

Bake for 45-50 minutes  and cool on a wire rack.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream.

All mine.

Straight up homemade goodness! ENJOY!

Printable Recipe Printable Recipe

Mom’s Apple Cake

6 apples, (about 4 cups) cubed w/ peels left on.
Do not peel apples! Core apples and then cut apples into small cubes. Set aside.

Stir together the following ingredients in large bowl:
1 cube (1/2 cup) butter, melted
2 eggs
1½ cups sugar
1 teaspoon Vanilla extract
Stir the cubed apples into the egg mixture. Set aside.

Mix dry ingredients in small bowl:
2 cups flour
2 Tablespoons cinnamon
½ teaspoons baking soda
Pinch of salt
Slowly add dry ingredients to apple mixture. Stir until blended.

Then add
2 cups raisins
1-2 cups walnuts, optional

Preheat oven to 350°. Grease and flour a 9×13 pan. Spread the batter into the pan. Bake 45-50 minutes. Cool.

Delicious as is, topped with a cream cheese frosting, or with a scoop of vanilla ice cream. ENJOY!

Cream Cheese Frosting (adapted from Betty Crocker Cookbook)

1 3 ounce package cream cheese, softened
1 Tablespoon Milk
1 teaspoon lemon juice
1 teaspoon Vanilla Extract

2 ½ cups powdered sugar

Using an electric hand mixer, beat the cream cheese, milk, lemon juice, and vanilla extract until creamy. Gradually add the powdered sugar, beating until frosting is smooth and of spreading consistency. If it is too thick, add a little more lemon juice a teaspoon at a time.

Frosts a 13×9-inch cake or a bundt cake. Cool cake before frosting.