Fall

Hilda's Fabulous Apple Peel Cake

by:
September 23, 2009
5
1 Ratings
  • Serves 8
Author Notes

This cake is too easy and too delicious. It wows everybody who tastes it. I call it an apple peel cake because you don't peel the apples. Hilda is my Mom. —Ken

What You'll Need
Ingredients
  • 3 cups apples (cored but not peeled) cut into bite sized pieces
  • 1 cup chopped walnuts
  • 3 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 teaspoon cinnamon
Directions
  1. Sift together flour, salt, baking soda, and baking powder.
  2. In mixing bowl, combine oil, sugar, 2 eggs, vanilla, and cinnamon.
  3. Add flour mixture to wet ingredients. Batter will be stiff.
  4. Fold apples and walnuts into batter.
  5. Place in greased bundt pan.
  6. Bake in 350 degree oven for 1 hour. Let cool for 20 minutes and then unmold. Can be topped with confectionary sugar (but it's not necessary).
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3 Reviews

Louannems
Louannems October 18, 2024
I have made this recipe as is, many, many times and everyone loves it. It’s so delicious and I love not having to peel the apples. (You won’t ever know the peels are still there!)

I have also made the recipe, as is, except substituting 1 for 1 baking gluten-free flour. Both
ways, using regular flour or GF, the batter will be very stiff, much like a muffin recipe. I have never thinned out the recipe and it always turns out perfectly.

I bake mine in a well-greased tube pan and it comes out really nice.
 
donnad
donnad March 29, 2022
This is a really good recipe! I do want to share some thoughts. If people aren't going to follow a recipe exactly and then leave poor feedback, shame on you. I made this gluten free, so my flour is different and this was very dry when trying to mix in the apples. I have another recipe very similar for muffins........the apples are what will give it the necessary moisture to help the batter. So, even after adding the apples, it was still very stiff. For my case with gluten free flour I added 1/2 c. water and that did the trick. I also love cinnamon, so I used 1 T instead of tsp and about 1/2 tsp cloves, because I love the flavor. I split my sugars between brown and white. I know that seems like a lot of changes, but I have no doubt this recipe as is, is delicious. I'm on my second piece as I write this. :-) Thanks to Ken and Hilda! This will be my go-to for apple cake from now on.
 
Eileen
Eileen September 28, 2016
This is one of the best cakes ever!!! I am fortunate enough to have Hilda make it for me and share the recipe too. How wonderful that Ken saw the need to shard this further. You will not be disappointed.