Earlier this week, I was looking through a recipe book my mom created for my sister and I when we set out on our own. The book is full of all the dishes she used to make for us when we were growing up. I love it and it has been my go-to for years. Even after our dog, a Boston Terrier named Yogi, chewed it up and the book finally had to be re-printed. Seriously, that dog drove me bananas! (Sigh)
One of the recipes in particular holds special memories for me. When I was little, my mom would make Raw Apple Cake for my birthday. Interestingly enough, I’m not actually sure why it’s referred to as “raw apple”. The apples are obviously cooked when the cake is baked? Anyway…
I have only made this cake a handful of times as an adult. Sadly, my family doesn’t particularly care for walnuts and I really don’t think it’s wise to have a 9″x13″ cake, just hanging around, for me to snack on, all by myself!
I love using #Gravenstein apples for this cake when they’re in season (late summer here in Northern California).
Raw Apple Cake with Cream Cheese Frosting
- 4 cups Granny Smith or Gravenstein apples (unpeeled and diced or VERY thinly sliced)
- 1/2 cup canola oil
- 2 cups granulated sugar
- 2 eggs
- 2 teaspoon vanilla
- 2 cups flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup chopped walnuts (I reduce the walnuts to 3/4 cup)
CREAM CHEESE FROSTING:
- 1 (8 oz.) package of cream cheese
- 1/4 cup of butter (softened but NOT melted)
- 1 tsp. vanilla
- 4 cups of powdered sugar (sifted)
- 1/8 tsp (or less – it’s really just a dash) kosher salt
- Preheat oven to 350 degrees
- In mixing bowl, combine oil, sugar, eggs and vanilla. Add apples and stir until well blended.
- In separate bowl, combine flour, baking soda, salt and cinnamon. Add to apple mixture 1/3 at a time, blending well after each addition. Stir in walnuts.
- Pour into ungreased 9 x 13 pan and bake 55-60 minutes.
- While cake is baking, mix up frosting. Cover and set aside in refrigerator.
Notes: Be sure to allow the cake to cool completely before frosting. You can also use two 8″ cake pans, or make 18 cupcakes. Adjust baking time accordingly. I like to use the directions on the back of a boxed cake mix to help adjust baking times. Two batches of frosting may be needed depending on how thick you prefer the layer(s) to be.
Frosted cake should be stored in refrigerator.