Apple Ranch Cake
Quick and easy to make from scratch!
About this recipe
By Claudia Elliott
This is one of the first recipes I tried from the 1979 edition of The Original Tehachapi Apple Book and I chose it because it looked even easy enough for me!
It was a good choice for that reason, but the bonus is that it was yummy good! You could leave out the walnuts if you like, but I kept them.
I would describe this moist cake as slightly rustic (perfect for Tehachapi apples).
This cake is moist and doesn’t really need the whipped cream topping I added (but why not!).
Scroll down for more photos!
Ingredients & instructions
- 2 cups diced apples
- 1 cup chopped walnuts (optional)
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups flour
- 1 tsp soda
- 1/2 tsp salt
Beat together the sugar, oil, eggs and vanilla.
Add the flour, soda and salt and mix to make a somewhat stiff batter.
Stir in the apples (don’t beat them).
Stir in or sprinkle the walnuts on top.
Pour into well-greased 9×13-inch pan. Bake at 375℉ for about 45 minutes.
Note: The presentation of this recipe has been modified slightly to fit a standardized format but not otherwise changed.
Want an easy printable version?
The batter for this cake is a little stiff. You gently stir the apples into the batter (don’t beat).
The cake is ready to pop into the oven. I stirred walnuts into the batter, but you can use them as a topping if you prefer.
About Mary Simpson
Mary Simpson lived in Tehachapi in 1979 when she submitted this recipe to be published in The Original Tehachapi Apple Book. We would appreciate having additional information to include in her biography and perhaps a photo. CLICK HERE to share information.