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Fall Bakes: Homemade Apple Cake


Fall Bakes: Homemade Apple Cake

Ally Bryant

Words and Photos by Rebecca Lee

Let’s Bake an Apple CAKE!

You have probably had apple pie with vanilla ice cream before, but have you tried apple ~cake~ with vanilla ice cream? This recipe is a personal favorite and a childhood throwback for me, since my mom would always make this at home. I may very well be biased, but I do think it’s just as yummy and a great dessert even if you’re not a big fan of pies.

P.S. I may or may not have requested this as my birthday cake back in 4th grade ;)


  • 2 mixing bowls
  • 1 cake pan (shallow ones work best)
  • Mixer or egg beater
  • Spatula


  • 3 granny smith apples, peeled and diced
  • 1.5 cups of plain flour
  • 1.5 cups of whole wheat flour
  • ~2 cups of brown sugar
  • ~1 cup of extra virgin olive oil
  • 1 tsp of baking soda
  • 1 tsp of ground cinnamon
  • A pinch of salt
  • 1 tsp of vanilla extract
  • 3 eggs
  • 1 cup of chopped walnuts, if desired
  • Vanilla ice cream


Pre-heat the oven to 325˚F.

Combine extra virgin olive oil, brown sugar and eggs in a large mixing bowl. Beat with mixer until smooth and all brown sugar is fully dissolved.


In a separate mixing bowl, combine flour, baking soda, cinnamon powder, salt.

Fold flour mixture into wet mixture from step 1 with a spatula and add in vanilla extract.

Mix in apples and walnut.


Line cake pan with extra virgin olive oil and spread batter into pan.

Bake at 325˚F for 40-45 minutes and let sit to cool before digging in!


Enjoy with a scoop of vanilla ice cream!

This recipe is pretty flexible if you feel like altering it to your taste!  For instance, I was running low on eggs so I used 2 eggs and around ¼ cup of almond milk instead. The batter was definitely thicker but the cake turned out just right, not too moist or dense. I also didn’t add in walnuts, but put in as much to your liking if you’re feeling the crunch. Depending on your preference, you can add in a little less olive oil and sugar and still get the same texture and consistency. What I love most about this recipe is how well the slight sourness from the granny smith apple chunks complement the rest of the batter making it a great dessert for someone looking for something natural and not as sweet.  Happy Baking!