Apple Cake Square
A moist and flavorful apple cake square featuring chopped apples and pecans, perfect for snacking or dessert, appealing to those who enjoy fruity baked treats.
Ingredients
Instructions
- In a bowl, beat eggs, sugar, and vanilla flavoring.
- Sift together flour, soda, and salt.
- Add dry ingredients to the egg mixture and mix well.
- Stir in chopped apples until evenly combined.
- Add chopped pecans and mix well.
- Pour in Wesson oil and mix until smooth.
- Pour batter into a greased and floured 13 x 9-inch pan.
- Bake in a 350°F oven for about 30 to 35 minutes.
- Do not open the oven door for the first 30 minutes of baking.
- Let cool slightly before cutting into squares.
- Keep covered to stay moist.
Tips & Substitutions
For added flavor, consider substituting half of the sugar with brown sugar or using a mix of walnuts instead of pecans. Ensure your apples are fresh for the best moisture and taste. If you prefer a spicier cake, add a teaspoon of cinnamon or nutmeg to the dry ingredients. To enhance the texture, you can also fold in some raisins or shredded coconut.
Serving Suggestions
These Apple Cake Squares are delicious on their own, but they also pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a breakfast treat, serve them alongside a cup of coffee or tea. They also make a great addition to brunch tables alongside other favorites like Banana Maple Walnut Bread.
Storage & Reheating
Store any leftover Apple Cake Squares in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them where they can last up to a week. You can reheat individual squares in the microwave for about 15-20 seconds or enjoy them cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Cake Square contains roughly 315 calories, with 8g protein, 65g carbohydrates, and 3g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 748mg per serving (33% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of Wesson oil?
Yes, you can substitute Wesson oil with other neutral oils like canola or vegetable oil. Alternatively, for a richer flavor, try using melted coconut oil. Just ensure the oil is at room temperature before mixing it into the batter.
What kind of apples are best for this recipe?
For the best flavor and texture, use a mix of sweet and tart apples like Granny Smith and Fuji or Honeycrisp. This combination will provide a lovely balance in the cake. Avoid using overly soft varieties as they may turn mushy during baking.
Can I make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains xanthan gum or add it separately to ensure the cake holds together well. It’s a great way to enjoy this dessert while accommodating gluten-free diets.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).