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This is a Fivekiller family-favorite fresh apple coffee cake. I got this recipe from my mother's handwritten recipes while cleaning out the old homestead in Cherokee, North Carolina. Our family wants it for dessert at all family gatherings. Store in the refrigerator.

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Recipe Summary

prep:
20 mins
cook:
1 hr
additional:
30 mins
total:
1 hr 50 mins
Servings:
24
Yield:
1 9x13-inch cake
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cake Batter:
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan and spread apples evenly over the bottom.

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  • Beat eggs with a mixer until thick and light. Mix in sugar and oil.

  • Stir flour, cinnamon, baking soda, and salt together in a bowl; add to the egg mixture and beat until incorporated. Stir in walnuts, raisins, and vanilla extract; batter will be very thick. Spread batter over the apples in the pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Let cool, about 30 minutes.

  • Meanwhile, beat cream cheese until fluffy. Beat in melted butter. Add confectioners' sugar, lemon zest, and lemon juice; mix until well combined. Spread frosting over the cooled cake.

Cook's Note:

I use Jonagold or Golden Delicious apples. You can use pecans instead of walnuts, if preferred.

Nutrition Facts

358 calories; protein 4g; carbohydrates 43.4g; fat 19.9g; cholesterol 38.6mg; sodium 138.9mg. Full Nutrition
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