• Cooking Time: 90-125
  • Servings:
  • Preparation Time:


This is a Paula Deen recipe. Now I wouldn't normally go to Paula Deen for recipes, but my mother made this over Thanksgiving, and it was astounding.


  • Pan Coating
  • 3 tbsp sugar
  • 1 tsp ground cinnamon
  • Cake:
  • 1 1/2 cups vegetable oil
  • 2 cups sugar
  • 3 large eggs
  • 3 cups Granny Smith apples, peeled and chopped (about 3 medium apples)
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup chopped pecans
  • 1/2 cup raisins or coconut


  • Preheat oven to 325 degrees. Generously grease a 10" tube pan. Combine the sugar and cinnamon and coat the inside of the pan with the mixture by shaking the pan all around until the sides and bottom are coated.
  • Beat the oil and sugar with an electric mixer until well blended. Add the eggs, one at a time, beating well after each addition. With a spatula, stir in the apples and vanilla.
  • Sift together the cinnamon, nutmeg, flour, baking soda and salt. Add the flour mixture to the apple mixture and mix well with a spatula. Add the pecans and raisins and mix briefly. The batter will be very thick.
  • Spoon the batter into the prepared pan and smooth the top. Tap the pan on the counter sharply to remove all air bubbles.
  • Bake the cake for 1 1/2 to 1 3/4 hours, until a tester inserted in the center comes out clean. Allow to rest for at least 30 minutes. Turn out onto cake plate or board. Cool completely.

Categories: Cake  Dessert 

Author Credit: Paula Deen

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