Apple Harvest Cake
A moist, flavorful apple cake with warm cinnamon and crunchy nuts, perfect for fall gatherings or cozy afternoons with a sweet glaze or whipped cream.
Ingredients
- 1 1/4 cups all-purpose flour ⓘ
- 1 cup whole wheat flour ⓘ
- 1 cup granulated sugar ⓘ
- 3/4 cup packed brown sugar ⓘ
- 1 tablespoon ground cinnamon ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon baking soda ⓘ
- 3/4 cup cooking oil ⓘ
- 1 teaspoon vanilla ⓘ
- 3 eggs ⓘ
- 2 cups finely chopped peeled apples ⓘ
- 1 cup chopped pecans or walnuts ⓘ
- Powdered Sugar Glaze (recipe follows) or whipped cream, sweetened ⓘ
Instructions
- Generously grease and flour a 10-inch Bundt cake pan; set aside.
- In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda.
- Add cooking oil, vanilla, and eggs; beat until well mixed.
- Stir in finely chopped peeled apples and chopped pecans or walnuts.
- Spoon batter evenly into the prepared pan.
- Bake at 350°F (175°C) for approximately 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan.
- Optional: drizzle with powdered sugar glaze or serve with whipped cream.
Tips & Substitutions
For a lighter texture, you can substitute half of the oil with unsweetened applesauce. If you prefer, use pecans or walnuts based on your taste or what's on hand. To enhance the flavor, consider adding a pinch of nutmeg or a handful of raisins. Ensure the apples are well-drained to prevent excess moisture in the batter.
Serving Suggestions
This cake pairs beautifully with whipped cream for a delightful dessert. Serve it alongside a scoop of vanilla ice cream or alongside a warm cup of Old Fashioned Tomato Soup for a unique contrast. It also makes a great breakfast option, especially when drizzled with the powdered sugar glaze.
Storage & Reheating
Store any leftover Apple Harvest Cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. To reheat, microwave individual slices for 10-15 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Harvest Cake contains roughly 447 calories, with 7g protein, 95g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (47% of the Daily Value), iron (25% of the Daily Value), and calcium (25% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 676mg per serving (29% 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 other types of apples in this recipe?
Yes, you can use any variety of apples that you enjoy. Tart apples like Granny Smith add a nice contrast to the sweetness, while sweeter apples like Fuji or Honeycrisp will enhance the cake’s flavor. Just be sure to peel and finely chop them before adding.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and stored in an airtight container. This allows the flavors to meld and the cake to stay moist. Just remember to add the glaze or whipped cream right before serving for the best presentation.
Is this recipe suitable for freezing?
Yes, you can freeze the Apple Harvest Cake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw it overnight in the refrigerator before serving, and reheat if desired.
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).