Favourite Washington Apple Cake

This is an apple cake that actually tastes of apples. Three full cups of chopped fruit go into the batter, so nearly every forkful hits a soft, tart-sweet bite rather than a faint apple memory. It’s the kind of dense, moist cake that gets even better the day after baking.

Oil is the secret to that moisture. Unlike butter, which firms up cold, oil keeps the crumb tender and damp for days, which is why this cake stays good long after a butter cake would dry out. Cinnamon and a pinch of nutmeg add cozy warmth, and a cup of walnuts brings toasty crunch against the soft fruit.

The method is refreshingly simple, no creaming or fussing. Sift the dry ingredients, beat in oil and eggs, then fold in the apples and nuts and pour into a tube pan. That shape bakes evenly through the heavy, fruit-laden batter. Skip the frosting and serve slices with a spoon of sweetened whipped cream, the way it’s meant to be eaten.

Kitchen Tips

• Use firm, tart baking apples like Granny Smith or Honeycrisp. Soft varieties turn to mush and water down the batter.
• Grease and flour the tube pan well, getting into every crevice, so the dense cake releases cleanly.
• Let it cool 10 minutes in the pan before turning out. Too soon and it tears; too long and it sticks.

Variations

• Swap the walnuts for pecans, or fold in a handful of raisins or dried cranberries.
• Drizzle with a simple caramel or brown-butter glaze instead of whipped cream.
• Add a teaspoon of orange zest to brighten the spice.