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Marjorie's Apple Cake


My Mother's apple cake with penuche frosting

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Rate this recipe 4.7/5 (6 Votes)


  • 3 eggs
  • 2 cups granulated sugar
  • 2 tablespoons good vanilla
  • 2 3/4 plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
  • 4 medium size granny smith apples, peeled, cored and chopped
  • 1 cup chopped walnuts
  • 2 tablespoons apple juice
  • Penuche Frosting
  • 1 cup butter
  • 1 cup packed brown sugar
  • 2 cups sifted powdered sugar
  • 1/4 cup cream


Adapted from


Step 1

Beat eggs in a electric mixer until thick, about 7-8 minutes or until a pale yellow.
Add one cup of a sugar at a time, beating until well blended.
Add cooking oil and vanilla. Beat well.
Sift flour, baking soda, salt, and cinnamon in a separate bowl.
Add dry ingredients slowly beating well after each addition, and scraping sides of bowl.
Add apple juice, chopped apples and walnuts, blend well.
Pour batter into a 10 inch bundt pan that has been sprayed well with Baker's Joy.
Bake in a 350 degree oven for 45-50 minutes.
Check to see if it is done by inserting a toothpick in center.
Cool 5 minutes in pan, then invert on cooling rack and cool completely before frosting.

Penuche Frosting

In a heavy 2 quart saucepan over low heat melt butter, add brown sugar and turn heat up to medium, stirring constantly for 2 minutes.
The frosting will be bubbly, slowly add cream to mixture and continue to stir ingredients together for 1 more minute.


Decorate with edible decor glitter, add a daisy, mum or flower of choice.
Remove from heat and let cool, add powdered sugar, if frosting is too thick add more cream until desired consistency.

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