Fresh Apple Cake
- 1 cup (2 sticks) unsalted butter, soft
- 1 1/3 cups Dixie Crystals Extra Fine Granulated Sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour*
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup cold coffee
- 3 apples, Golden Delicious or Granny Smith
- 1 cup raisins
- 1 cup chopped pecans or walnuts
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 375°F.
- Line a 9 x 13 inch cookie sheet with parchment paper or butter and flour pan. Set aside.
- In a mixing bowl mix butter until light and fluffy. Add sugar and continue mixing until creamy. Add eggs one at a time and scraping bowl in between additions. Add vanilla.
- Sift together flour, baking soda, cinnamon, nutmeg and salt. Add a third of dry ingredients to butter mixture and combine. Add half of coffee and combine well. Repeat with flour then remaining coffee and remaining flour mixture.
- Grate apples and add with raisins and pecans into batter. Spread cake batter into prepared pan and place in oven.
- Bake for approximately 30 to 35 minutes or until center bounces back when lightly pressed.
- Sprinkle with confectioners sugar. Serve warm or cold.
I first got the "Apple Cake" recipe off the Imperial Sugar bag many years ago as a young military spouse. Imperial was the affordable sugar and we love it! Anyway, this recipe is a little different but going to try it!
Made this with 1 cup brown sugar, 1/3 cup white sugar and no raisins or nuts. It would be great with chopped pecans and a cream cheese frosting! I also finely chopped my apples, didn't grate them.
I love this recipe, I have been making it since the late 90's when it was featured on the bag of sugar. I am now gluten free but I still make this cake using gluten free flour and some xanthan gum. It is wonderful. Sometime I make it with dates instead of raisins and sometimes just with pecans. Great recipe.
I've been making this cake since high school (the recipe came from the sugar bag- I cut it out, saved it, and made it many times). It is wonderful! Not overly dense, just right. Good with cream cheese frosting or plain. I'm happy to find it again!