I Made the P. Allen Smith Fresh Apple Cake

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Ingredients

  • 2 cups White Lily all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 cups peeled and chopped fresh apples (about 4–5 medium)
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or two 8-inch round pans.
  2. Mix dry ingredients: In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt.
  3. Add apples: Stir in the chopped apples until they’re well coated with the flour mixture.
  4. Combine wet ingredients: In a separate bowl, whisk together the oil, eggs, and vanilla.
  5. Mix batter: Pour the wet mixture into the apple mixture and stir until just combined. Fold in nuts if using.
  6. Bake: Spread batter evenly in the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool and serve: Let cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature.

Tip: This cake tastes even better the next day as the flavors meld together. You can also dust it with powdered sugar or serve with a dollop of whipped cream.

If you like, I can also give you P. Allen Smith’s original style glaze that often goes with this cake so it’s extra moist and shiny. Would you like me to add it?

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