Apple Chunk Cake is an old-fashioned American sheet cake built around the convenience of canned apple pie filling. Recipes like this became especially popular as packaged and canned baking ingredients made homemade desserts quicker without sacrificing their comforting character. Here, cinnamon, vanilla and packed brown sugar create a warmly spiced batter, while apple pie filling supplies tender pieces of fruit throughout the cake. Chopped nuts add texture and a pleasant contrast to the soft apples. The handwritten directions specifically recommend mixing in the pie filling by hand so the fruit remains in chunks. Baked in a simple 9 × 13-inch pan, this unfussy cake is especially fitting for fall gatherings, potlucks and afternoon coffee.
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt (optional)
- ½ cup oil
- 1 cup brown sugar (packed )
- 2 tsp vanilla extract
- 2 large eggs
- 21 oz can apple pie filling (1 can)
- ½ cup nuts (chopped )
Instructions
Step 1: Prepare the Oven and Pan
- Preheat the oven to 350°F.
- Grease and flour a 9 × 13-inch baking pan or dish.
Step 2: Combine the Dry Ingredients
- Combine the flour, baking soda, cinnamon and optional salt.
Step 3: Add the Wet Ingredients
- Add the oil, packed brown sugar, vanilla and eggs.
- Mix well, beating by hand.
Step 4: Add the Apples and Nuts
- Add the apple pie filling and chopped nuts.
- Mix gently by hand so the fruit remains in chunks.
Step 5: Fill the Pan
- Pour the batter into the prepared 9 × 13-inch pan and spread evenly.
Step 6: Bake
- Bake at 350°F for 35 to 40 minutes, or until the cake is set and a tester inserted into the cake portion comes out without wet batter.
Step 7: Cool and Serve
- Allow the cake to cool before cutting into approximately 12 servings.
Tips
- Stir the apple pie filling into the batter by hand, as the original recipe recommends, to keep the apple pieces from breaking apart.
- Walnuts or pecans are both excellent choices for the unspecified chopped nuts.
- Toast the nuts briefly before adding them for a deeper, nuttier flavor.
- For a nut-free version, simply omit the chopped nuts.
- Add an extra ½ tsp cinnamon if you prefer a more pronounced warm-spice flavor.
- A light dusting of powdered sugar makes a simple finishing touch once the cake has cooled.
- Serve slightly warm with vanilla ice cream for a richer dessert.
- For a fall dessert, serve with lightly sweetened whipped cream and an extra sprinkle of cinnamon.
- Store the cooled cake tightly covered to help retain its moist texture.
Nutrition
Calories: 354kcalCarbohydrates: 53gProtein: 4gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 31mgSodium: 320mgPotassium: 145mgFiber: 2gSugar: 33gVitamin A: 85IUVitamin C: 1mgCalcium: 35mgIron: 1.3mg