Aunt Minnie’s Fresh Apple Cake is Back!

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Aunt Minnie’s Fresh Apple Cake  
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
Our Sara Robbins’ Aunt Minnie was a renowned Southern cook. This easy-to-make, homey, and moist cake is one reason why.
  • 1 ⅓ cups vegetable oil
  • 2 cups brown sugar
  • 3 eggs
  • 3 cups sifted flour (half whole wheat pastry flour and half unbleached white flour works well)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons apple juice, milk or water
  • 3 cups chopped apples
  • 1 cup chopped nuts (pecans, walnuts, or almonds)
  • 2 tablespoons sesame seeds
  • Powdered sugar
  1. Butter a 10-inch bundt pan, two 9-inch round cake pans, or one 9X13-inch sheet pan.
  2. Sprinkle the bottom and sides with the sesame seeds.
  3. Preheat the oven to 350°.
  4. Beat the oil and sugar until creamy.
  5. Add the eggs one at a time, beating well after each addition.
  6. In a separate bowl, sift together the flour, leavenings, and spices.
  7. Add the dry ingredients to the egg mixture along with the apple juice and vanilla, beating with a wooden spoon until the batter is smooth.
  8. Fold in the chopped apples and nuts.
  9. Pour the batter into the pan and bake for 30 to 45 minutes, depending upon the size of the pan, until a knife inserted in the center comes out clean.
  10. Sprinkle the top with sifted powdered sugar when the cake is cool
Reprinted from New Recipes from Moosewood Restaurant, Copyright © 1987, Moosewood, Inc. Ten Speed Press, publisher.