Grandma Polly’s Apple Cake

This is a dry cake. Almost a coffee style cake rather than a moist, fluffy cake. It is really good though. Especially when combined with something soft, like home-made pudding or whipped cream. There is a glaze that is good too. I’m not much of a ‘sauce’ fan and that includes frosting and glazes on my cakes. But this is really good.

The batter is not thin. This isn’t something you want a hand mixer for. A good heavy spoon (thick wooden spoon or titanium, thin metal will bend) is best. The object is not a completely smooth mix, but one in which there is not white. Once the flour and the sugar are mixed with the apple and eggs so there is no white material showing, then the batter is done.

This is the cake that I made a few weeks ago.  As far as I know, this was the first time this cake was baked in about 30 years.

Recipe after the break

  • 1 cup vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 2 ½ cups flour
  • 2 teaspoons baking powder
  • 3 cups apples, chopped
  • 1 cup pecans, chopped (optional)
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  1. Preheat oven to 350ºF
  2. Mix all ingredients well
  3. Pour in a greased 9×13 baking pan
  4. Bake for 55-60 minutes



  • 1 small can evaporated milk
  • 1 stick butter
  • 2/3 cup sugar
  • ½ cup pecans chopped (optional)
  • 1 teaspoon vanilla
  1. Mix evaporated milk, butter, and sugar in a sauce pan
  2. Boil for 8 minutes
  3. Add pecans and vanilla
  4. Pour over cake


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