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Windfalls and damaged apples can be had for a song this time of year. Farmer’s markets, local orchards and even the produce department of your supermarket may be happy to pass on imperfect fruit just for the asking. Imperfect apples don’t store well, so each fall when sorting apples and cutting out damaged sections, we bring out the recipe for Mom’s Fresh Apple Cake. This soft, moist cake is a
favorite in the family.

It can be served as a dessert, garnished with a scoop of ice cream, French vanilla yogurt or topped with whipped cream. In the muffin form, it can be put in with school lunches, and is healthful enough to be a meal in itself.

Below the recipe is a half-size recipe of the same cake. This smaller recipe is faster to put together.

You’ll need a large mixing bowl and either a 9 x 13 inch baking pan or about 24 muffin cups.


2 c. whole wheat flour
1 ½ c. sugar, use part brown sugar, or just white with dab of molasses
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg or cloves
½ tsp. salt
4 c. peeled, finely chopped apples
½ c. to 1 c. chopped walnuts, opt.
½ c. soft butter
2 eggs


Cream butter and sugar in a large bowl, add eggs, nuts (save half to sprinkle on top of cake before baking), and apples.

Add flour and sift soda and seasonings on top. Stir with a wooden spoon just until combined; it will be a thick batter. Pour into greased pan and bake at 350 degrees for about 45 to 50 minutes until the top springs back when pressed. Muffins will take 15-20 min. The muffins are supposed to be moist so don’t overcook them.

A half-size recipe of the same cake:

This smaller cake is really fast to make. The amount of apple you use is flexible.


1 c. flour
½ tsp cinnamon or to taste
¼ tsp nutmeg or cloves
1 tsp baking soda
¼ tsp. salt
¾ c. sugar, including some brown sugar or dab of molasses
¼ c. (4 TB.) soft butter
1 egg
2 c. finely chopped apple, about 3 large
¼ c. chopped walnuts, opt., half can be sprinkled on batter


In a medium mixing bowl, cream butter and sugar. Add apple, nuts, and egg. Sift dry ingredients on top. Mix until thick batter.

Pour into greased 8 or 9” pan or about 12 muffin cups and bake at 350 for about 30 min. for pan, and 15-20 min for muffins.

The cake or muffins are done when the top springs back when pressed, and sides pull away from pan.

Best served warm.