Seattle Apple Cake is one of our longest-running pastries, and one that gets us the most requests for recipes. The slightly sweet cake with it’s chunks of apple is perfect for breakfast or dessert. Please note: We updated this recipe in 2019 as it appeared to have mistakes in it.
- 3 1/2 c. sugar
- 1/8 c. baking soda*
- 1 Tbsp cinnamon
- 2 1/2 tsp. salt (preferably sea salt)
- 1 1/4 c. canola oil
- 5 eggs
- 2 1/3 tsp. vanilla
- 6 1/8 c. flour
- 2 1/8 c. coarsely chopped walnuts
- 12 3/4 c. Granny Smith apple peeled and sliced
1. In a mixing bowl, whisk cinnamon, baking soda, and sea salt into the flour.
2. Place the apples in a separate, large, mixing bowl. Mix the apples for 1 minute to separate the pieces.
3. Mix the flour mixture and sugar to the apples until most of the flour has disappeared into the apples.
4. Add the eggs, oil, and vanilla to the mixing bowl and combine until wet throughout–approximately 30 seconds.
5. Continue mixing for 5 seconds on medium speed.
6. Add walnuts and mix an additional 2 minutes. The batter will become glossy.
7. Spread mixture out on a sheet pan or two 9 x 13 pans, and bake in a preheated 300 degree oven for 90 minutes.
8. Remove from oven and allow to cool.
*With this much baking soda (2 Tbsp.) the cake rose well but some eaters detected a bitter baking soda taste. The recipe has been downsized from a large batch made in our bakery, so the amounts might need to be tweaked. You may want to try less baking soda. If you find a value you like, please let us know.