The warm, creamy brown sugar topping is just icing on this easy apple cake.

Yield: 20 servings

Difficulty Rating: Easy

Nutritional Highlights: Apples contain cholesterol-lowering soluble fiber and are rich in quercetin, an antioxidant to fight Alzheimer’s disease and certain cancers.

Recipe Created By:
Recipe From: Illinois Farm Bureau Partners


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • ¾ cup canola oil
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 medium baking apples, peeled and chopped
  • 1 cup walnuts or pecans, finely chopped

Brown Sugar Icing:


Tips & Notes

Red Rome apples are one of the best apples for baking, but you can also make this cake with Braeburn, Golden Delicious, Jonathan or a number of others.



  1. Preheat oven to 350 degrees. Spray a 13-by-9-inch baking pan with oil or grease lightly.

  2. In a medium bowl, mix flour, baking soda and salt. In a large bowl, mix sugar, oil, eggs and vanilla. Beat with an electric mixer until smooth.

  3. Stir wet ingredients into flour mixture, mixing just enough to combine. Batter will be very thick. Fold in apples and nuts. Spread into prepared pan.

  4. Bake for 30 to 45 minutes. Remove and cool for 15 minutes.

  5. For icing, in a medium saucepan, melt butter or margarine. Do not brown butter. Stir in brown sugar and milk. Turn up heat to medium high and bring to a boil. Reduce heat to low, and simmer for 5 minutes. Stir occasionally.

  6. Pierce warm or cooled cake with a fork. Drizzle hot topping all over the cake. Garnish with chopped walnuts or pecans.

Recipe From: Farm Flavor -

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  1. Rachel Bertone says:

    Linked up at Sweet Treats Thursday

  2. Mrs. Robert Elgert says:

    So yummy for this years Halloween Party!

  3. Robin says:

    This was wonderful, but it took MUCH longer than 30-40 minutes to cook — over an hour. Thanks.

  4. Aliza says:

    Thanks for publishing this recipe on the web. I found it in my Georgia Market Bulletin around 1988-89. I clipped it and glued it on a recipe card. When I took out my card to make it this time, the part of the paper with all the quantities had torn off. After a desperate search on the bottom of my file, I jumped on the information highway and found your recipe. Almost identical, except that they leave the nuts out of the cake and use them in the glaze, and they baked the cake at 325 degrees for one hour. I like leaving the nuts for the glaze as it gives folks who hate nuts the opportunity to scrape them off and still enjoy the cake, especially children.

  5. Sue Stapleton says:

    Mom loves this cake so much,she wants it for her 94th birthday on Dec 4. I think she found it in her Ohio State Grange Cook Book. Thank you for posting it here.It was much easier to find than searching through her stored boxes.