Well, it’s three days after Halloween and we are full force into the holiday season – whether you want to be or not. Stores are decked out in their Christmas best and even some radio stations are already playing Christmas music. While I used to resist and try to get through Thanksgiving before forging into Christmas, I’ve decided since Christmas is my favorite time of the year, I going to stop resisting and just enjoy it as much as I can. Now, truth be told, we probably won’t decorate the house until the weekend after Thanksgiving (that’s just tradition), but we can certainly enjoy this Christmas spirit. Imagine what a wonderful place the world would be if we simply filled our lives with the things we loved regardless of what others thought. I hope you can find the spirit and enjoy whatever it is you love, too!
This is a great recipe that was passed down from my grandmother. I love this cake despite the fact that I’m not a huge fan of the texture of cooked apples. It’s so moist and delicious, I know you’ll love it!
Ingredients
- 2 to 3 apples (3 cups chopped) – I used the Honey Crisp variety (my favorite!)
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chopped pecans
Instructions
MY OTHER RECIPES- Peel and chop apples to make 3 cups of chopped apples.
- Whisk together flour, salt and baking soda.
Add sugar, oil, eggs, and vanilla, mix well.
- Stir in apples and nuts.
- Pour into a buttered and floured Bundt pan and bake at 350 degrees F for 1 hour.
- 2 to 3 apples (3 cups chopped) – I used the Honey Crisp variety (my favorite!)
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1½ cups vegetable oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup chopped pecans
- Peel and chop apples to make 3 cups of chopped apples.
- Whisk together flour, salt and baking soda.
- Add sugar, oil, eggs, and vanilla, mix well.
- Stir in apples and nuts.
- Pour into a buttered and floured Bundt pan and bake at 350 degrees F for 1 hour.
Autumn Sweet Tea Punch
Brown Sugar Pecan Pound Cake
S’mores Poke Cake
Feeding people makes me happy. It’s just about as plain and simple as that. There are few things in this world that I delight more in than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! 
This looks so good, and I can almost smell it baking!!! Have saved in recipe box (whick I love, and will be making it soon. Thanks!!!
Wonderful, Mary! I’m so glad you’re using and enjoying the Recipe Box!
Stacey, I must say I love your blog with all your good home cooked meals and desserts which always come out delicious for me and I never get dissapointed. I love your big, clear tutorial pictures which is awesome showing how the recipe is made, it’s the greatest! I also love the little surprises you have, like free coupons for different laundry detergents in this post. With the high cost of everything I think everyone is couponing it these days and it sure helps to find all you can get your hands on to use in grocery shopping. Your blog is just so wonderful and enjoyable to come to. It always makes my day!!!!!! But I can’t wait to try this recipe for I jsut love, love, love, apple nut cake and this one looks so delicious. Good job!
Elizabeth, if I could bottle up this comment, I sure would – and then pull it out on one of those days where I feel like no one is paying attention. You are so sweet and kind for taking the time to send me this note. It does my heart good to read comments like this. Thanks so much for being such an important part of Southern Bite!
Can I bake this in a 9″ x 13″ pan or does it have to be make in a Bundt Cake pan?
I’ve never done it in anything other than a Bundt pan, but I can’t imagine why it wouldn’t work as a sheet cake. 🙂
Tried this wonderful cake this morning. Wow! This is the most delicious apple cake I have ever made. The chopped apples and pecans kind of settle in the middle of the cake. It’s so moist and almost pudding-like. I added a little cinnamon to the recipe. This is definitely going to be a favorite in my recipe folder! Simple to make and absolutely flawless!
P.S. The recipe is exactly correct – I did not have to alter cooking time or ingredients. Who says Christmas cooking is over??!! Such a fantastic recipe. I’m going to be watching for more of your recipes. Nice work! Oh, I made it in a bundt pan. Let it sit about 10 minutes before inverting in onto a plate. Perfect.
Rebecca, I’m just elated that it turned out so great for you! Thanks SO much for coming back and sharing your thoughts!
I followed the directions exactly and mine came out so dry I don’t know what to do ?? The taste is good though just really sorry it didn’t turn out . 🙁
Oh no! I hate to hear that. Did you use all the oil it calls for?
Yes I did so I have no idea what went wrong !!
I have a recipe similar to this that a friend gave me and her recipe makes a caramel sauce to pour over the cake once inverted onto a plate. It does not hurt the cake at all!
LOL!! Sounds great!