Bake this old recipe in a cast iron skillet.

Recipe Summary

Servings:
8
Yield:
1 cast iron skillet
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cast iron skillet. In a medium bowl, mix the flour, baking soda, salt and cinnamon together and set aside.

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  • In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well. Add the vanilla. Add the flour mixture and beat well. Fold in the chopped apples and nuts.

  • Pour batter into a greased 9 inch cast iron skillet or cake pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the cake comes out clean.

Nutrition Facts

326 calories; protein 4.5g 9% DV; carbohydrates 48.7g 16% DV; fat 13.4g 21% DV; cholesterol 43.6mg 15% DV; sodium 221.6mg 9% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/05/2008
This is one of the best cakes I have ever tasted. I changed it just a little bit by adding 1/4 cup of olive oil (I don't use the extra virgin because the taste is a bit strong but it also works). I also used half the cinnamon just because my husband is not crazy about it but in the end I could still taste the cinnamon at just the right level. Instead of folding the walnuts in I sprinkled them over the top for presentation purposes only and it came out lovely. I shared the cake with relatives and then had to turn over this recipe shortly after. Thanks for sharing it with us!! Read More
(33)

Most helpful critical review

Rating: 1 stars
12/13/2003
Although the flavor of this cake is good it is very dry. The fresh apples add some moisture to the dry ingredients but next time will add 3/4 Cup of buttermilk to the butter and sugar. Read More
(19)
55 Ratings
  • 5 star values: 39
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
09/05/2008
This is one of the best cakes I have ever tasted. I changed it just a little bit by adding 1/4 cup of olive oil (I don't use the extra virgin because the taste is a bit strong but it also works). I also used half the cinnamon just because my husband is not crazy about it but in the end I could still taste the cinnamon at just the right level. Instead of folding the walnuts in I sprinkled them over the top for presentation purposes only and it came out lovely. I shared the cake with relatives and then had to turn over this recipe shortly after. Thanks for sharing it with us!! Read More
(33)
Rating: 5 stars
05/08/2008
This cake is wonderful at breakfast or as a snack. I knew the apples I was using would stay firm and not give off a lot of moiture so I added 1/2 cup of plain yogurt to the batter. It was moist but not soggy. The amount of sugar is perfect and the same for the cinnamon. I didn't have the specified size pan so I used a 10.5" cast iron pan without any problem. I love the glossy deep golden color of this cake. It's old-fashioned in the best sense of the phrase. I wish I could tell you what it was like after being refrigerated but it disappeared while it was still war! Read More
(27)
Rating: 5 stars
10/05/2008
Everyone loved this cake! All I changed about this recipe is that I added 1/4 cup of applesauce and the moisture in the cake was perfect. My family is begging me to make another one! Read More
(19)
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Rating: 1 stars
12/13/2003
Although the flavor of this cake is good it is very dry. The fresh apples add some moisture to the dry ingredients but next time will add 3/4 Cup of buttermilk to the butter and sugar. Read More
(19)
Rating: 5 stars
03/07/2006
I think this deserves higher than 5 star. In less than 5 days I have made 3 of these cakes and I had to use my bundt cake pan but they are beautiful and oh so delicious. This is a real KEEPER for me. Read More
(14)
Rating: 4 stars
08/14/2007
I grated the peeled apple into the mixture and that really helped the texture and made it a bit more moist. It is an extremely flavoursome cake and I baked mine with walnut halves on the top to mark out the slices. Delicious! Read More
(10)
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Rating: 5 stars
10/24/2008
I was surprised I liked this cake so much and that it came out as well as it did. A note: the cake batter is very thick and it almost comes out like brownie batter. When the cake bakes it's more like a coffee cake. It's very good though. Hope the info helped. Read More
(8)
Rating: 5 stars
10/21/2008
My 3 year old grandson and I baked this wonderful cake today. I changed it up just a smigeon my kids like it spicy. I added a pinch of nutmeg and allspice. I also followed anothers suggestion and added 1/2 cup of yogurt for moistness. It turned out wonderful! I am going to make this one again and again. A keeper for sure! Read More
(7)
Rating: 3 stars
06/02/2005
This recipe needs tweaking but can come out very good. I doubled the recipe and used it for muffins instead. Instead of 2 cups apples I used 2 large Granny Smith apples. It does come out TOO dry so I added about 1/4th cup apple sauce. The resulting muffins were moist and even better apple flavor. Great place to start would be great with vanilla ice cream fresh out of the oven! Didn't need quite 45 min in the muffin tins about 40. I omitted the walnuts. Read More
(6)