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If the essence of fall could be captured in cake form, it would be evident in an Autumn Raw Apple Cake.
A cake I remember my grandmother making at the end of every summer. Often during Labor Day weekend or any brisk fall day.
Filled with apples, nuts and a blend of seasonal spices, this cake is a perennial autumn favorite.
An Autumn Essential: Raw Apple Cake
1 cup sugar
1/2 cup brown sugar
1 cup canola oil
2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon mace or nutmeg
3 cups apples, peeled and chopped
1 cup raisins
1 cup nuts (walnuts or pecans), chopped
Preheat oven to 350-degrees.
Prepare 10-inch tube pan or cake pan – spray with non-sticking cooking spray.
Mix sugar, brown sugar, oil, eggs and vanilla in the bowl of an electric mixer until blended.
In a separate bowl, combine flour, cinnamon, baking powder, baking soda, salt, mace or nutmeg.
Add dry ingredients to the electric mixing bowl and stir until it is combined. Do not over stir. Fold in apples, raisins and nuts.
Bake in a 350-degree oven for 1 hours or until wooden pick inserted in the middle of the cake comes out clean.