Raw Apple Cake Recipe

Discover the magic of this moist, chewy Raw Apple Cake! A treasured recipe unearthed from a vintage cookbook, this unique cake features apples macerated in sugar for an unparalleled depth of flavor. No oven required! Perfect for breakfast or an afternoon treat, this simple recipe boasts the charm of old-fashioned baking with a delightful modern twist. Prepare to be amazed by its texture and taste – a true culinary gem!

Prep Time 45 mins
Cook Time 75 mins
Calories 313.9 kcal
Protein 6g
Rating 3.6 (7 Reviews)
Raw Apple Cake 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Raw Apple Cake

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How to Make Raw Apple Cake

  1. Peel, core, and slice 4 medium apples (about 2 pounds total).
  2. In a large bowl, combine the sliced apples with 1 cup granulated sugar. Gently toss to coat. Let sit at room temperature for at least 30 minutes, or up to 2 hours, allowing the apples to release their juices.
  3. In a separate bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
  4. Beat in 4 large eggs, one at a time, then stir in 1 teaspoon vanilla extract.
  5. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, and 1 teaspoon ground cinnamon.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  7. Fold in the macerated apples and their juices.
  8. Pour batter into a greased 9x13 inch baking pan.
  9. Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  10. Serve chilled. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

9 g

Sugar

116g

Fat

17g

Carbs

13g