Gladys Langford’s Apple Cake
Where does time go? I can hardly believe that it was one year ago that The Fountain Avenue Kitchen website launched. For the record, the site debuted on leap day — February 29, 2012; so the technical anniversary must be somewhere between yesterday and today! I thought it fitting that I celebrate with Apple Cake, one of my grandmother’s old recipes that has been a family favorite for years and the first recipe I added to this site. For those who may not know, Fountain Avenue is where my grandmother lived and where I spent countless hours as a child, stirring pots and rolling dough. She made cooking fun…and quite delicious!
This is the perfect time to thank all of you for the wonderful feedback and comments you have shared throughout the year. It is the continued interaction with all of you, and the knowledge that many of you are cooking these recipes, that keeps me going. So, from the bottom of my heart, thank you for that. I look forward to sharing much more in the year ahead and perhaps hearing a little more from you. As always, feel free to share your favorite recipes. I enjoy cooking other people’s time-tested favorites and love to feature some of those recipes in this space.
Despite the fact that this cake is perfect as is (at least we think so!), I have experimented with it in two ways. First, I wanted to make a gluten-free option so my dad could enjoy it. Second, I wanted an option with an improved health profile. I will share the original first. It will always be my favorite and is the way I usually make it. Whichever pan size you choose, there is a lot of batter so halving the recipe still produces a good-size cake. Notes follow on how to make the recipe whole grain and lower the fat content. You may click on this link for my Gluten-Free Flour Blend which I use in all GF baking. It works exceptionally well in this cake and has become my father’s all-time favorite.
This recipe makes a generous 9×13 cake. As an option, you may bake in two 8×8 square pans or two 9-inch round pans. The cake freezes well, too. Alternatively, to cut the recipe in half, start with one egg in bowl, beat lightly, and measure 2 tablespoons to add to the batter. Then, bake in one 8×8 or 9-inch round pan. My grandmother liked it with a scoop of vanilla ice cream, although it is perfectly delicious as is!
- 3 eggs
- 1 1/2 cups canola oil (see notes)
- 3 cups sugar
- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3 cups diced apples (I like a mix of tart and sweet and leave the skin on)
- 2 teaspoons vanilla
- 1 cup chopped walnuts or pecans
- Preheat the oven to 350 degrees F.
- Beat eggs, sugar and oil.
- Mix in remaining ingredients and spread in greased pan(s).
- Bake a 9×13 pan for approximately 1 hour; bake 8×8 square or 9-inch round pans for 40 minutes or until a toothpick inserted in the center comes out clean. Always check a little early since oven temperatures very. This will ensure a moist cake.
I have substituted all the white flour for whole wheat and have done half and half. Both options result in a good cake; including at least half white flour will keep the cake a bit lighter. Also, you may swap half of the oil for applesauce to lower the fat content; I do this regularly. Lastly, if you are watching sugar content, you may reduce the sugar by 1/2 cup with no adverse effect. Although the total amount of sugar may seem high, the full recipe yields quite a large cake and requires no icing to be delicious!