This Roman Apple Cake recipe is a delicious addition to your fall baking. The combination of fresh Granny Smith apples, buttermilk, and cinnamon will have your kitchen smelling absolutely divine! It's quick and easy enough for beginner bakers, but will please the palette of intermediate bakers, too! Perfect to serve warm alongside vanilla ice cream for an after dinner dessert or with a cup of coffee for breakfast on a crisp fall morning!

Roman Apple Cake

  1. Karen says:

    Lots of great tasting old recipes around, BUT be careful the recipes often don’t take into consideration the use of hydrogenated fats like shortening.Since the plant oils used to make shortening are usually liquid at room temperature, manufacturers hydrogenate the oil to solidify it, producing trans fats. No more than 1 percent of your calories should come from trans fats each day.

    • Abby says:

      Hi, Karen! I used butter in my recipe, but since eating cake isn’t an every day event at our home anyway we enjoyed every.last.bite. Oh, it was SO GOOD! #youonlygetonelife #eatthecake

  2. Christee says:

    Amen to THAT ^^ Abby and thanks for the share!!
    #iconcur #EATTHECAKE 😉

  3. […] Roman Apple Cake – Omiword, it’s actually like a mouthful of autumn, sans the crunchy leaves or football commentators. We made a panful last weekend and it was gone the next morning. Trust me when I say that it’s exceptionally yummy and has a sweet story shared with it, too. […]

  4. […] recipe box that we purchased from a local antique mall. (If you haven’t read all about that, start here!) I named the former recipe box owner Barb, mostly because it seems fitting for the era in which […]

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