Apple Cake With Nuts
A moist and flavorful apple cake with nuts, perfect for fall gatherings or afternoon tea, featuring a sweet glaze that enhances its fruity and nutty notes.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine flour, sugar, chopped apples, chopped nuts, eggs, oil, and vanilla. Mix well to form a batter.
- Pour the batter into a greased baking pan.
- Bake for approximately 45 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, combine the margarine, brown sugar, and milk in a saucepan and bring to a boil.
- Pour the hot glaze over the warm cake evenly.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the batter. If you're out of nuts, you can substitute with seeds or omit them entirely for a nut-free version. You can also use brown sugar instead of white sugar for a deeper flavor. Ensure your apples are tart for the best balance with the sweetness of the sugars.
Serving Suggestions
Serve the apple cake warm, drizzled with the glaze for added sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful brunch option, consider serving alongside coffee or tea. This cake is also a great addition to dessert tables at gatherings, complementing dishes like Aunt Millie'S Brownies.
Storage & Reheating
Store any leftover apple cake in an airtight container at room temperature for up to three days, or in the refrigerator for up to a week. To reheat, microwave individual slices for 15-20 seconds or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Cake With Nuts contains roughly 705 calories, with 9g protein, 117g carbohydrates, and 13g fat. It is an excellent source of vitamin C (35% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and calcium. It also contributes 3g of dietary fiber toward your daily target.
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 for this recipe?
Yes, you can substitute Wesson oil with vegetable oil or canola oil, as they have similar properties and flavors. If you prefer a richer taste, you might also consider using melted coconut oil, though it can impart a slight coconut flavor.
What kind of apples work best for this cake?
For the best flavor and texture, use tart apples such as Granny Smith or Honeycrisp. These varieties hold up well during baking and provide a nice contrast to the sweetness of the sugars in the recipe.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just make sure to cool it completely before storing it in an airtight container. The flavors tend to meld together beautifully, making it even more delicious the next day!
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).