Best Apple Cake With Raisins & Walnuts

This three-step, 12-ingredient recipe is about as easy as fall baking projects get. It’s no surprise that it’s been a hit with our readers for more than a decade. It’s studded with thick apple slices—we recommend using a tart, crisp apple such as Honeycrisp or Granny Smith. (That said, have a bunch leftover from apple picking with your friends and family? Use ’em if you’ve got ’em here!) A little bit of ground cinnamon brings much-needed warmth to the batter, while walnuts and raisins lend texture. As for the super-moist texture of the cake, that’s all thanks to two things—ingredients and technique. For starters, this cake uses vegetable oil, which keeps each slice super light. We love one reader’s recommendation of reducing the volume of vegetable oil and swapping in unsweetened applesauce for a more pronounced apple flavor. And any pro home baker knows that the real secret to moist cake is not overmixing the batter. Fold the ingredients with a rubber spatula until just combined so that no streaks of flour are left, but not a second longer. Overmixing almost any gluten-based batter leads to tough, chewy baked goods. Enjoy a slice of this apple cake warm or at room temperature. Serve it with a dollop of whipped cream, a scoop of ice cream, or nothing at all. The choice is deliciously yours.