Description

This Southern Apple Cake is a moist and flavorful dessert perfect for fall or any time of year. Packed with tender apples, crunchy pecans, and warm cinnamon, this classic cake combines rich vegetable oil and a blend of brown and granulated sugars for a perfect balance of sweetness and texture. Baked to golden perfection in a 9×13-inch pan, it’s ideal for sharing with family and friends.

Ingredients

Scale

Wet Ingredients

1 ½ cups vegetable oil
1 cup granulated sugar
1 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon

Add-ins

3 cups peeled and chopped apples
1 cup chopped pecans

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Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease and flour a 9×13-inch baking pan or line it with parchment paper to prevent sticking.
Mix Wet Ingredients: In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon to evenly distribute the leavening and spices.
Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, stirring until just combined. The batter will be thick and slightly dense.
Add Apples and Pecans: Gently fold in the peeled and chopped apples along with the chopped pecans, ensuring they are evenly distributed throughout the batter.
Transfer to Pan: Spread the batter evenly into your prepared 9×13-inch pan, smoothing the top for uniform baking.
Bake the Cake: Place the pan in the preheated oven and bake for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is ready.
Cool and Serve: Allow the cake to cool in the pan for at least 20 minutes before slicing and serving to let it set and enhance its flavors.

Notes

The apples should be peeled and chopped to ensure a tender texture in the cake.
Use firm apple varieties such as Granny Smith or Fuji for the best flavor and texture.
You can substitute pecans with walnuts if preferred or omit nuts for a nut-free version.
For added spice, consider adding a pinch of nutmeg or allspice.
Store leftovers covered at room temperature for 2-3 days or refrigerate for up to a week.
This cake freezes well; wrap tightly and freeze for up to 3 months.