My Mama's fresh apple cake, made from fresh apples, raisins, nuts, cinnamon, cloves and coffee, drizzled here with a whiskey sauce.

Mama’s Fresh Apple Cake

My Mama passed away in December of 1997, but this is the fresh apple cake she used to make at Christmas. She added a little cold coffee to her cake but I actually prefer it without, but with or without, I can tell you one thing. This is a light and tender, yummy cake full of nutty apple goodness!

Mama's notes said that this could be baked in loaf pans or in a tube pan. The pan I use is my Mama's old tube pan and that is what she used to make this cake. I often wonder just how old that pan is because by the looks of it, there's a strong possibility it actually belonged to her mother. I didn't get to know my grandmother on Mama's side too well, because I was still quite young when she passed.

I do have a few distinct memories of her, her house and the things in her kitchen, along with one where I fell down the concrete steps outside of the kitchen, while carrying a china saucer of milk out to the kittens by the kitchen door. A shard from the plate impaled my right cheek, leaving me with a scar I still bear today. Anyway, Mama's pan is one of the light colored, aluminum tube pans - the kind of pan that has a separate tube insert and is most often used to make angel food cake.

It works well for this cake since this is such a tender cake, and also typical non-stick pans that have a darker colored interior tend to produce a very dark and unattractive almost burned look to the outside of this type of cake because of the sugars in the apple. Using this light-colored aluminum tube pan produces a much lighter and prettier crust on your cake.

I'm not sure that it would turn out in a bundt pan, because it is a very tender cake and so delicate that I'm certain it would fall apart. I also haven't ever tried the loaf pans for this recipe either.

Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!

If you have the extra time, toss the cubed apple with the sugar, cover and refrigerate overnight to allow them to macerate the night before you plan to make this cake. It's not a necessary step, but it softens the apples, releases the juices and enhances the sweetness.

Hey, while you're here, be sure to check out my Apple Dapple Cake. Love that one too!

Here's how to make my Mama's Fresh Apple Cake.

Preheat oven to 350 degrees F. Butter and flour or spray a 10-inch tube pan with non-stick cooking spray containing flour (like Baker's Joy); set aside. 

You're going to need 2 large apples or about 3 smaller to medium sized ones. This gives me a chance to pull out my apple peeler.

I love this thing and it works great, except for those super-sized apples. It zips through an apple so quick!

Then a pass through the slicer and it's an easy pass to the chopping!

When I'm working with apples, I like to hold the slices in water mixed with a splash of lemon juice.

Then it's just a matter of chopping them to the size you prefer, easy enough with your kitchen shears.

Combine the apples with 1/2 cup of the sugar.

Toss and set aside for 15 minutes to macerate. 

Cream the shortening with 1/2 cup of the sugar.

Add baking soda, salt and spices to the flour.

Whisk together all of the dry ingredients.

Add the eggs to the batter one at a time; beat well.

Add the flour mixture to the creamed shortening and eggs.

Alternating with the coffee and ending with the flour, blending well and stopping to scrape down sides of mixer bowl. 

Mix on medium low speed for 3 minutes until fluffy. Don't overbeat.

For the nuts I'm using my chopper.

Coat the raisins and nuts very lightly with a sprinkle of additional flour.

Add the apple and sugar mixture, raisins and nuts to batter.

Gently fold in.

Pour into the prepared tube pan.

Smooth out the top of the batter a little.

Bake at 350 degrees F for about 1 hour or until toothpicks inserted into the middle come out clean. Allow to cool in the pan on a wire rack. 

When cool enough to handle, run a knife carefully around the outside edges and around the tube and then gently push the bottom of the tube pan in to separate the insert. Invert over a plate, remove the pan bottom and placing another plate on the bottom, invert again, so that the cake is back right side up. 

Be sure to let the cake cool completely for more uniform and easier slicing.

For best results, let cool completely and store, covered, in the refrigerator overnight. It seems to let everything settle and it gets even more moist.

This cake doesn't really need a thing to enhance it, but a drizzle of a plain powdered sugar glaze, a whiskey sauce, custard sauce or a dessert caramel sauce are all good options. Scroll down for the recipe printable!

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If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!




Unable to view the printable below on your device? Tap/click here.

A Little Lagniappe

Although not a part of my Mama's original recipe, I thought that a little drizzle of that Whiskey Sauce from my bread pudding would be delicious on this cake. That is what is pictured at the top and gotta say, it certainly is. This powdered sugar glaze, butter pecan glaze or caramel sauce are all great options too.

Powdered Sugar Glaze

• 1-1/4 cups of powdered sugar, sifted
• 1/4 teaspoon of pure vanilla extract
• 2 to 3 tablespoons of milk

Whisk powdered sugar to remove lumps; add vanilla and whisk in 2 tablespoons of milk, adding the final tablespoon as needed to reach desired consistency.

Butter Pecan Glaze

• 1/4 cup of butter
• 1/2 cup of pecans
• 3/4 cup of packed brown sugar
• 1/4 cup of heavy cream
• 1/4 cup of corn syrup

Melt butter; add pecans & cook over medium heat about 1 minute. Add in the brown sugar, cream and corn syrup and bring to a boil, boiling for about 2 minutes, stirring constantly. Cool until thickened and drizzle over the cake. Reserve some to drizzle over individual slices if desired.

Caramel Dessert Sauce

• 1/4 cup (1/2 stick) unsalted butter
• 1 cup light brown sugar, packed
• 1/2 cup half and half or heavy cream
• 1 teaspoon light corn syrup
• Pinch of salt
• 1 teaspoon pure vanilla extract

Melt butter in a saucepan. Stir in brown sugar, half and half or heavy cream, corn syrup and a pinch of salt. Bring to a light boil, then reduce to simmer and allow to cook, stirring often with a wooden spoon, until mixture thickens, about 6 minutes. Remove from heat and stir in 1 teaspoon pure vanilla extract. Set aside to cool, then store in refrigerator.

10" by 4" anodized aluminum Angel Food (Tube) Pan

Posted by Mary on December 21, 2008

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