Shenandoah Valley Apple Cake Recipe

Name: Shenandoah Valley Apple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 teaspoons sugar, for coating the tube or bundt pan; 1 cup oil; 2 cups sugar; 2 large eggs; 1/2 teaspoon vanilla; 3 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 3 cups chopped tart apples (Rome, York or McIntosh); 1/2 cup chopped nuts

Servings: persons

3 teaspoons sugar, for coating the tube or bundt pan
1 cup oil
2 cups sugar
2 large eggs
1/2 teaspoon vanilla
3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
3 cups chopped tart apples (Rome, York or McIntosh)
1/2 cup chopped nuts

1
Preheat oven to 325 degrees F.
2
Grease pan and shake sugar in it until the sides and bottom are well coated.
3
Combine oil and sugar until well blended.
4
Add eggs, beating well after each addition.
5
Mix in vanilla.
6
In a separate bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
7
Slowly add flour mixture to the sugar mixture.
8
Add the apples and nuts.
9
Pour batter into pan and bake at 325 degrees for 1 hour and 45 minutes.
10
**Note: You may notice that this batter will be quite thick.

1428

kcal

Calories

Fat

198

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 teaspoons sugar, for coating the tube or bundt pan, 1 cup oil, 2 cups sugar, 2 large eggs, and more.

Yes, Shenandoah Valley Apple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shenandoah Valley Apple Cake

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