Resident Feature

Easter Apple Cake

There’s nothing better than a light bright spring cake for Easter. Nothing pretentious or too rich, just simple and easy. What I love most about this cake is that it’s ready for the oven in 15 minutes or less and it can feed a crowd. This is also a great dessert for my friends who don’t love chocolate. A dish like this is guaranteed to “Wow” all the little Easter bunnies in your family this year. Now, get hoppin’! 

You will need 

For the cake 

  • 3 Large eggs 
  • 2 C. White sugar 
  • 1 C. Vegetable oil 
  • 1TBS Vanilla 
  • 2 C. Flour 
  • 2 tsp. Ground cinnamon 
  • 1 tsp. Baking soda 
  • 1/2 tsp. Salt 
  • 5 Granny Smith apples, peeled seeded and chopped 
  • 3/4 C. Chopped nuts 

For the frosting 

  • 1 Package cream cheese, soft 
  • 2 TBS Butter, soft 
  • 2 C. Powder sugar 

Putting it together 

Preheat the oven to 350 degrees and grease a 9×13 baking dish. In a large bowl, beat the eggs, sugar, vegetable oil and vanilla. In a medium size bowl, combine the flour, cinnamon, baking soda and salt until well blended. Add it to the egg mixture and mix well. Fold in the apples and nuts. Pour the batter into the prepared baking pan and bake for 55-60 minutes. Allow the cake to cool completely before frosting. For the frosting, combine the cream cheese, butter and powdered sugar with a hand mixer until smooth and chill until needed.


By Stephanie Seaberg, Resident since 2010 

Stephanie Seaberg has lived in the East Bay for the last 30 years, and is a SRVHS Alumni. Steph is a play-writer and director for Theater Performance Workshop, KAOS Camp, and Golden Oak Montessori. Steph lives for cooking, theater, photography, travel, and singing.