Millions of years ago when the Southern husband and I were young and crazy, we tended to go out a lot more than we do now. As in, we left the house in the evening to go to things that actually went on past, oh, 9:30 at night. (Somewhere out there the Southern daughter is shaking her head in disbelief, but honey? Daddy and I were wild and crazy back in the day. We WERE!) Anyway, I hate going to parties empty-handed, and so I tended to make a lot of this rich, moist, sweet and spicy apple cake. It mixes up in one bowl, it is very portable, and if you show up with this cake and some caramel sauce you are pretty much going to be the life of the party.
Now one thing that I should confess right up front…this cake does not include fresh apples. Don’t get me wrong, I am as big a fresh apple fan as the next girl, but sometimes you aren’t in the mood for standing around for ages peeling and coring and slicing a bunch of these.
These are the times when it is perfectly, perfectly acceptable to reach for a can of this.
And for this particular cake, apple pie filling adds that element of je ne sais quoi that makes it that much more delicious. I’m seriously not kidding here.
Anyway, this recipe is as simple as tossing that filling into a mixing bowl with some flour, sugar, canola oil, a couple of eggs, a generous amount of cinnamon, and some walnuts and raisins. Stir it all up, pour it into a buttered round pan, and bake it until it is a deep golden brown. (This is one of those cakes that MUST be tested with a toothpick…make sure you poke it right into the center, and it needs to come out pretty clean.)
Once it is cooled, cut yourself a generous slice…
And please don’t skimp on the caramel sauce. Click here for a look at my favorite caramel sauce of all time. I could easily eat it straight out of the jar – just me and my spoon. But it’s also pretty dang good on the apple cake.
This concludes my trip down memory lane, wherein I owned multiple pairs of leg warmers and Laura Ashley dresses and and I routinely stayed up past midnight and made this cake about a million times. (I still love this cake. No idea where the Laura Ashleys and the leg warmers got to, and I think it’s just about my bedtime!)
- One 21 ounce can apple pie filling
- 1 cup sugar
- 2 cups flour
- 1/2 cup canola oil
- 2 eggs, slightly beaten
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup raisins
- 1/2 cup chopped walnuts or pecans
- Grease a 9 inch round casserole or cake pan and preheat oven to 350.
- Mix together all ingredients except raisins and nuts until well-combined. Stir in nuts and raisins and transfer mixture to baking dish.
- Bake until deep golden brown, about an hour and 15 minutes. A toothpick inserted into the center of the cake should come out almost clean – start testing after cake has baked for an hour.
- Let cool, and serve with caramel sauce.
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!