Nonna’s Apple Cake Perfected by Mom

My mom has been making this apple cake almost every weekend for the past month, and I am not upset about it. Just the smell alone is worth making it. It gives off a delicious cinnamon and warm sugar smell while it bakes and its truly mouth watering. The original recipe was created by my Nonna. Its a very old school recipe featuring an entire cup of oil and sugar. By todays standards its very hard to make a cake with an entire cup of oil and sugar without feeling terrible about it. Luckily my mom has tweaked it to be suitable for 2018 standards, and I will share that family recipe with you right now.


Best eaten after its cooled down to room temperature and with a nice cup of coffee!



3 cups flour
1/2 cup sugar
1/2 cup canola oil
4 eggs
1 small container (113g) unsweetened apple sauce
2 tsp magic powder
5 apples, peeled and sliced
2 tbs butter+ extra
2 tsp cinnamon
2 tbs flour
2 tbs of sugar for sprinkling


Mix the eggs, sugar, and vanilla together, then add the oil and apple sauce. In a separate bowl sift the flour, magic powder and salt. Gradually add the flour mixture into the wet and mix together till incorporated. Set aside. In a large pan turn the temperature to medium high heat and add the butter. Once the butter starts to melt add the apples and cinnamon. Stir everything, the butter should start to bubble, don’t let it burn. After about 2 minutes add 2 tbs of four covering the apples. Stir everything together and cook out the flour for about 2 minutes. If it starts to stick or get dry add in another tbs of butter. Once the apples are nicely caramelized take it off the heat.

Grease a 12×6 rectangular glass (so you can see how the bottom is cooking) cake pan with butter and pour 3/4  the batter in. Then add a uniform layer of caramelized apples. Lastly pour the remainder of the batter over the apples and sprinkle with sugar. Bake at 350 for 30-35 minutes or until you can poke it with a toothpick and it comes out clean. Once its done let it cool down, it taste better at room temperature. Enjoy!

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