Raw Apple Cake an incredibly moist and delicious cake, filled with apple, brown sugar, and cinnamon, top with whipped cream or a scoop of vanilla ice cream for a fall dessert. There is nothing like a slice of apple cake with the flavors of brown sugar and cinnamon in the fall.
I have been making raw apple cakes for many years. This recipe is one of my all-time favorites. Simple to make and if it is not all eaten the first day it will get moister as time goes on.
Apple cake makes a great end to any meal. Really, who could resist a cake filled with apple, cinnamon, and brown sugar? And, if you think you love the taste of this cake just wait until you smell it baking in the oven. I love the smell of the apples and cinnamon baking in the oven when fall comes around.
What are the best apples to use when baking them into a cake?
- Granny Smith is one of the all-time best-baking apples. They will hold their form and will not get mushy when baked.
- Honeycrisp another great baking apple. they have a balance of sweetness and tartness and another one that holds their shape when baked.
- Gala the sweetness of this apple will go well with any baking recipe.
- McIntosh adds sweetness and moisture to cakes. This one is usually my go-to apple when baking.
- Braeburn offers a spicy-sweet flavor and is another apple that holds its shape when baked.
You don’t have to stick with just one apple when baking. If you like you mix and match apples when baking your favorite cakes, pies or other desserts.
How to prepare the apples for the raw apple cake:
- First thing you will want to peel the apples. If adding the apple peel to this cake it will become tough and will not break down.
- Try to slice the apple pieces evenly so that they bake evenly.
- The easiest way to cut apples is to cut the apple into quarters after they are peeled. Remove the core of the apple (you don’t want seeds in your apple cake) and slice into equal size pieces.
Do you need to refrigerate the cake?
No, this raw apple cake can be stored at room temperature. It will last 2 to 3 days.
What if you don’ t have buttermilk for the recipe?
A great substitute for the 1 cup of buttermilk is to add 1 tablespoon of vinegar or lemon juice and enough milk to make a cup.
Steps for making this raw apple cake:
First step: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan with shortening.
Second step: Cream the shortening, sugar, and brown sugar; then add the eggs and beat in.
Third step: Sift together the dry ingredients and add gradually to the creamed mixture alternating with the buttermilk.
Fourth step: Then fold in the sliced apple. Spread the batter in the prepared pan.
Fourth step: Mix together the topping and sprinkle over the top of the cake.
Fifth step: Place in the preheated oven and bake 35 to 40 minutes. Remove from the oven and cool completely.
Here some other cakes that I think you may like:
Raw Apple Cake
- 1 1/4 cups sugar
- 1/4 cup brown sugar
- 1/2 cup butter room temperature
- 2 large eggs
- 2 cups flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup buttermilk
- 2 1/2 cups apples thinly sliced
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 cup pecans chopped
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch pan
- Using an electric mixer cream the butter, sugar, and brown sugar; then add the eggs and mix in.
- Sift together the dry ingredients and gradually add to the creamed mixture alternating with the buttermilk. Add 1/3 of the flour mixture first and then 1/2 of the buttermilk and repeat.
- Fold in the sliced apples and spread into the prepared pan.
- Prepare the topping. Mix the brown sugar, granulated sugar, cinnamon, and pecans together. Sprinkle over the top of the cake.
- Place the cake in the preheated oven and bake for 35 to 40 minutes. Remove from the oven and cool completely.
- Slice apples so that they are thin even pieces so they bake evenly.
- Butter and eggs should be room temperature.
- Use apples that are for baking, like Granny Smith, Gala, or McIntosh.