This recipe is based on my Mom’s apple spice cake and is a great fall recipe. My mom only added cinnamon, I’ve since added nutmeg and allspice and swapped 1/4 cup of oil for milk. The cakes are still very dense and moist. They taste great on their own but even better with vanilla nutmeg sauce.
INGREDIENTS
- 3 eggs, beaten
- 2 cups sugar
- 2 teaspoons vanilla
- 1 1/4 cups oil
- 1/4 cup milk
- 3 cups flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
- 3 apples, peeled and chopped small or use a box grater (note a mix of 2 sweet reds like gala and 1 granny smith apple is nice)
DIRECTIONS
- Preheat oven to 350F. Lightly grease bundt or muffin tins.
- Mix eggs, sugar, vanilla, oil and milk, set aside.
- Mix flour, baking soda, cinnamon, nutmeg, allspice and salt. Add apples to flour mixture.
- Fold in liquid ingredients and stir until just mixed.
- Pour batter into mini bundt pan or muffin tins
- Bake for 25-30 minutes.
Note: this will bake in a large bundt or tube pan but it will take 60-90 minutes to bake through. I find the mini-tins work better to avoid the outside overbaking.
Yield: 24 muffins / mini cakes