This harvest apple cake represents all the hard effort and sweet memories of my past. Best thing about this apple cake is it is super easy, and freezes well. I gave this recipe to my Grandmother (photo below) just a few years before she passed away and I remember her saying it was a keeper and by that she meant worthy for her to share.
Back then Apple season was a bustling time-on the farm. Many people drove in from all over to buy apples from my grandparents. They both worked hard and always had a smile for the customers. This photo is my favorite of us in front of the apple blossoms. Always a proud moment that the trees made it through winter and the buds did not freeze.
One of the many things I learned on the farm, even if it was never said, was no matter what is going on in the world don’t despair and keep on doing. Martin Luther says it best.
Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.
Autumn would not be complete without a little Michigander-style sweet. This cake is my go-to for whatever ails you. As my grandmother would say, an apple a day keeps the doctor away!
apple harvest cake
Yield 1 cake
- 3 cups flour
- 1 1/4 cups oil
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 3 cups diced apples
- 2 cups sugar
- 1 cup chopped walnuts or pecans
- 1/2 box powdered sugar
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
My Grandmother always said the best baking apples in her opinion were the McIntosh variety.
Mix all cake ingredients in a large bowl by hand. Put in a greased nine inch round pan or bundt cake pan. Bake at 350 degrees F for 45 minutes. Icing: Add a little milk to make thin, then pour over warm cake.