Okanagan Apple Cake

Breakfast, Desserts & Baking, Recipes

Okanagan Apple Cake: moist and filled with warm spice

Super moist and easy to make, this Okanagan Apple Cake is loaded with fresh apples, raisins, and walnuts. We took an old fashioned recipe and reduced the sugar, added more apples added whole wheat flour to make make it a bit healthier!

Baking was a ‘thing’ for me as a little girl – I started young (mind you, 95% of it tasted like cardboard in the beginning, I’m sure).  Growing up in the Okanagan we were forever surrounded by mountains of fruit in the summer and fall.  And of course when it rains it pours (fruit, that is).

I grew up in a family where wasting food was a big no-no, and not one to get in trouble, I started experimenting with different fruit recipes to try to make the best use of whatever was in season. I modified this recipe of my Aunty Jackie’s for her famous apple cake to make it a bit healthier (sorry aunty… I couldn’t help myself).  In fact, I originally posted this back in 2014 but knew I could make it just a little bit better (the perfectionist in me) … so here it is!

Okanagan Apple Cake: moist and filled with warm spice

This cake is lightly sweetened, moist and so damned delicious.  And it’s EASY.  I know some recipes say that and then it really isn’t.  I promise I’ve got your back here.  If you can dump ingredients in a bowl and stir, you can make this.

Now, you can freeze any extras of this cake… should there be any.  Just stick it in a resealable container and it should keep for up to a month frozen for those last minute guests or when you want a little something sweet without being totally indulgent.

If you want to pack this for school lunches just leave out the nuts.  I have it on my to-do list to try making it vegan (my plan is to sub out the honey with maple syrup and the eggs with Bob’s Red Mills Egg Replacer or flax eggs.  I’m pretty sure this would turn out amazing made with a 1:1 gluten free flour blend to make it gluten free, but again, I haven’t tried (please let me know if you do!).

Okanagan Apple Cake: moist and filled with warm spice

And if I may be so bold, this cake pairs really well with a cup of Homemade Hot Apple Cider. Trust me, you won’t be sorry, and total bonus… your house will smell INCREDIBLE.

I’m not going to lie, we are a bit apple-obsessed over here. If you search the word apple on the blog you are sure to find more than a few results. But hey, an apple a day keeps the doctor away right?? Happy baking!

Okanagan Apple Cake

Okanagan Apple Cake: moist and filled with warm spice

 

Okanagan Apple Cake: moist and filled with warm spice
5 from 1 vote
Print

Okanagan Apple Cake

Packed with fresh apples, this Okanagan Apple Cake is moist and delicious!

Course Baking, Dessert
Cuisine American
Keyword Apple, Cake, Okanagan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24 servings
Author Fraîche Nutrition

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 3/4 cup brown sugar
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup raisins
  • 1 cup chopped toasted pecans or walnuts (optional)
  • 4 cups grated apple, peeled (lightly packed)
  • 3 eggs (well beaten)
  • 2/3 cup avocado oil or olive oil
  • 1/3 cup honey

Instructions

  1. Preheat the oven to 350F and grease a 9" x 13" baking pan - line with parchment paper.

  2. Mix together all dry ingredients in a large bowl.
  3. In a separate medium bowl, mix together all remaining ingredients (apple, eggs, oil and honey).

  4. Fold the wet ingredients into the dry: mix until well incorporated.

  5. Pour the mixture into the prepared pan and bake for about 30 minutes or until a toothpick inserted into the centre comes out clean.

Share this post with friends!
Share on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Print recipe

24 Comments on “Okanagan Apple Cake”

    1. fraichenutrition

      Hi Mona thank you! Yes if you look at the reference to the rice pudding you can, in most recipes, use a mixture of chia seeds and water as an egg substitute. Thanks for following!

  1. Ryan

    I made this cake gluten-free and vegan with a couple substitutions and it was amazing! Your posts are my newest obsession and I can’t wait to see what we’ll be making this week!

    1. Tori

      I haven’t tried it before but iff it’s oven safe I’m sure it would work! You may want to reduce the temperature or bake time as the glass cooks a little hotter!

  2. Lesia Hucal

    How can you half the recipe in regard to the eggs? I’d like to make it in a square baking dish and only make half the recipe. The grated apple in this is awesome!!

    1. Tori Wesszer

      Hi Lesia! I think you would use 2 eggs – if you haven’t gone to the grocery store yet I would use 2 medium sized eggs but I’m pretty darned sure it will work with 2 large eggs if that’s what you have for 1/2 batch!

  3. Jane

    Thanks for sharing,Tori! Can’t wait to try this but wonder if this recipe could be modified to fit a loaf pan/dish instead…are there general “conversion” rules? Many thanks!

    1. Tori Wesszer

      Hi Jane! I THINK you could just divide it between 2 pans? It’s an eyeball guess to be honest but I’ve done a lot of baking… that would be my recommendation!

  4. Sonia

    Hi Tori
    Do you think instead of all purpose and whole wheat I could use all spelt flour or would that change the texture too much?

    1. Tori Wesszer

      Hi Sonia, you should be just fine to use spelt flour! It make make it a bit heartier – just be careful to check it around 25 minutes if it looks set as it could be a bit drier so you don’t want to over bake it!

  5. Justine

    Hello! Is there substitution for the all purpose flour / whole what flour to make it gluten free? If yes, could you let me know w/ the measurements? I’d love to try to make this 🙂 the recipes on your blog always turn out fantastic!

    1. Tori Wesszer

      Hi Justine! I haven’t tried it yet but I think that you could just sub equal amounts of 1:1 gluten free flour like Bob’s Red Mills! Would love to hear if you try!

  6. Carolyn Smith


    Yum. I made this cake today but halved the recipe since there’s just 2 of us. It turned out amazing. Moist and full of flavor. Great to have as an afternoon snack cake with a cup of coffee. Thanks for the keeper recipe Tori.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.