Apple Cake

 Today is September 22nd, 2025 and it's the first day of Fall in the United States. Fall is the Season of Apples and Apple Recipes. I have so many Apple Recipes on the Blog and this is my latest.

Here's what you'll need:

Preheat the oven to 350 Degrees.

A 9" X 13" Baking Pan, brushed with a Pan Release Mix. I'll post it at the end of this recipe.

1 3/4 C Sugar  ( I use Sugar Free  Granulated Monk Fruit since I'm Diabetic)

1 C Vegetable Oil

3 Eggs

1 tsp Vanilla

2 C All Purpose Flour ( I use Almond Flour to reduce the number of Carbs since I'm Diabetic)

1 1/4 tsp Baking Powder

1 tsp Salt

1 tsp Cinnamon

1/4 tsp Baking Soda

2 C Finely Chopped Apple that has been Peeled and Cored. ( I use Jonagold or Braeburn) 

1 C Chopped Pecans

In a Large Mixing Bowl:

Sugar

Oil

Eggs

Vanilla

Whisk until Well Combined.

In a Small Mixing Bowl:

Flour

Baking Powder

Salt

Cinnamon

Baking Soda

This until Well Combined.

Gradually Whisk into the Sugar Mixture until Well Blended.

Fold in the Apples and Pecans.

Spoon into the Casserole Pan.

Bake for 35 - 45 Minutes, until a Toothpick in the Center Comes out Clean.

Remove Pan from the Oven to a Cooling Rack for 10 Minutes.

NOTE:

Pan Release Mix:

Equal parts of Crisco, Vegetable Oil and Flour.
I start with 1 C of each mixed well and refrigerated in a Jar.

I always have it available for all of my baking needs.

Brush the Pans Generously with the Mix.

This is the only way I Brush any Pan for Baking to guarantee a perfect Release, even the most Detailed Bundt Pans.

Enjoy! 

Peace in the Kitchen!