Super moist and easy to make, this Okanagan Apple Cake is loaded with fresh apples, raisins, and walnuts. We took an old fashioned recipe and reduced the sugar, added more apples added whole wheat flour to make make it a bit healthier!
Baking was a ‘thing’ for me as a little girl – I started young (mind you, 95% of it tasted like cardboard in the beginning, I’m sure). Growing up in the Okanagan we were forever surrounded by mountains of fruit in the summer and fall. And of course when it rains it pours (fruit, that is).
I grew up in a family where wasting food was a big no-no, and not one to get in trouble, I started experimenting with different fruit recipes to try to make the best use of whatever was in season. I modified this recipe of my Aunty Jackie’s for her famous apple cake to make it a bit healthier (sorry aunty… I couldn’t help myself). In fact, I originally posted this back in 2014 but knew I could make it just a little bit better (the perfectionist in me) … so here it is!
This cake is lightly sweetened, moist and so damned delicious. And it’s EASY. I know some recipes say that and then it really isn’t. I promise I’ve got your back here. If you can dump ingredients in a bowl and stir, you can make this.
Now, you can freeze any extras of this cake… should there be any. Just stick it in a resealable container and it should keep for up to a month frozen for those last minute guests or when you want a little something sweet without being totally indulgent.
If you want to pack this for school lunches just leave out the nuts. I have it on my to-do list to try making it vegan (my plan is to sub out the honey with maple syrup and the eggs with Bob’s Red Mills Egg Replacer or flax eggs. I’m pretty sure this would turn out amazing made with a 1:1 gluten free flour blend to make it gluten free, but again, I haven’t tried (please let me know if you do!).
And if I may be so bold, this cake pairs really well with a cup of Homemade Hot Apple Cider. Trust me, you won’t be sorry, and total bonus… your house will smell INCREDIBLE.
I’m not going to lie, we are a bit apple-obsessed over here. If you search the word apple on the blog you are sure to find more than a few results. But hey, an apple a day keeps the doctor away right?? Happy baking!
Okanagan Apple Cake
Okanagan Apple Cake
Packed with fresh apples, this Okanagan Apple Cake is moist and delicious!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 3/4 cup brown sugar
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 1 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup raisins
- 1 cup chopped toasted pecans or walnuts (optional)
- 4 cups grated apple, peeled (lightly packed)
- 3 eggs (well beaten)
- 2/3 cup avocado oil or olive oil
- 1/3 cup honey
Instructions
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Preheat the oven to 350F and grease a 9" x 13" baking pan - line with parchment paper.
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Mix together all dry ingredients in a large bowl.
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In a separate medium bowl, mix together all remaining ingredients (apple, eggs, oil and honey).
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Fold the wet ingredients into the dry: mix until well incorporated.
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Pour the mixture into the prepared pan and bake for about 30 minutes or until a toothpick inserted into the centre comes out clean.
Your posts are so fresh and inspiring. Do you think there is a substitution for the eggs?
Hi Mona thank you! Yes if you look at the reference to the rice pudding you can, in most recipes, use a mixture of chia seeds and water as an egg substitute. Thanks for following!
Hi there, so far I love your recipes. It’s very much like I cook. I’ve tried the muffins and they were delicious! Keep up the great work!
Thank you so much Charlene!
I made this cake gluten-free and vegan with a couple substitutions and it was amazing! Your posts are my newest obsession and I can’t wait to see what we’ll be making this week!
Hi do you mind if I ask which gluten free flour you used that worked for you?
thanks
can i do all all-purpose flour?
Yes you should be able to!
Can I use a glass baking dish?
I haven’t tried it before but iff it’s oven safe I’m sure it would work! You may want to reduce the temperature or bake time as the glass cooks a little hotter!
How can you half the recipe in regard to the eggs? I’d like to make it in a square baking dish and only make half the recipe. The grated apple in this is awesome!!
Hi Lesia! I think you would use 2 eggs – if you haven’t gone to the grocery store yet I would use 2 medium sized eggs but I’m pretty darned sure it will work with 2 large eggs if that’s what you have for 1/2 batch!
Thanks for sharing,Tori! Can’t wait to try this but wonder if this recipe could be modified to fit a loaf pan/dish instead…are there general “conversion” rules? Many thanks!
Hi Jane! I THINK you could just divide it between 2 pans? It’s an eyeball guess to be honest but I’ve done a lot of baking… that would be my recommendation!
Can I omit the raisins? Or will it affect how the cake turns out?
Love all your recipes 🙂
You sure can Kim! Thank you!
Hi Tori
Do you think instead of all purpose and whole wheat I could use all spelt flour or would that change the texture too much?
Hi Sonia, you should be just fine to use spelt flour! It make make it a bit heartier – just be careful to check it around 25 minutes if it looks set as it could be a bit drier so you don’t want to over bake it!
Hello! Is there substitution for the all purpose flour / whole what flour to make it gluten free? If yes, could you let me know w/ the measurements? I’d love to try to make this 🙂 the recipes on your blog always turn out fantastic!
Hi Justine! I haven’t tried it yet but I think that you could just sub equal amounts of 1:1 gluten free flour like Bob’s Red Mills! Would love to hear if you try!
Hi Tori
What type of apples are the best to use?
Hi Hanya great question – I like to use gala apples but honestly any type of apple will work here since it is grated!
Hi Tori,
Approximately many medium apples do you think it would take to get 4 cups?
Yum. I made this cake today but halved the recipe since there’s just 2 of us. It turned out amazing. Moist and full of flavor. Great to have as an afternoon snack cake with a cup of coffee. Thanks for the keeper recipe Tori.
I just tried this recipe but I swapped the apples for pears, and made them into muffins like you had suggested on you IG stories. Waiting impatiently for them to come out of the oven to enjoy.
Yum! Can’t wait to hear how you like them Bev!
Thank you so very much for this tasty recipe. I have wanted to make it for some time and finally did. This one will be a new family favourite.
Amazing!
Can this be made into muffins? If so, how long would you bake for?
Hi Rachel yes it can – I would bake them around 20 minutes or until a toothpick inserted in the centre comes out clean – always rely on the subjective measure (toothpick test and that it looks golden brown) over the time indication! I hope this helps! Tori
Made muffins out of this batter yesterday and they are delicious!! Thanks Tori:)
This is great just made it! Question do you have the break down of the nutritional value?
Hi Dianne! I will take a look to see if we have it on hand!