Apple Plus Cake
A moist, flavorful apple cake with pecans and coconut, perfect for fall gatherings or afternoon tea, offering a delightful combination of fruity, nutty, and sweet flavors.
Ingredients
Instructions
- Cream together the butter and margarine.
- Add sugar and blend well.
- Beat in eggs one at a time.
- Mix in vanilla.
- Sift flour with salt and soda, then add to the mixture.
- Fold in peeled and diced apples, pecans, and coconut.
- Pour batter into a tube pan.
- Bake at 300°F for 1 hour.
- Increase temperature to 325°F and bake for an additional 25 minutes.
Tips & Substitutions
To enhance the flavor, consider substituting half of the sugar with brown sugar for a richer taste. If you prefer a lighter texture, replace half of the butter with applesauce. Make sure to use freshly diced apples for the best moisture and flavor. Also, ensure the butter and margarine are at room temperature for easier creaming.
Serving Suggestions
This cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. Consider pairing it with a cup of tea or coffee for a cozy afternoon treat. It also pairs beautifully with Mother'S Macaroni And Cheese for a comforting meal.
Storage & Reheating
Store any leftover Apple Plus Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it, where it can last for up to a week. To enjoy it warm, gently reheat slices in the microwave for about 20-30 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Plus Cake contains roughly 571 calories, with 4g protein, 42g carbohydrates, and 43g fat. It is an excellent source of vitamin C (44% of the Daily Value) and dietary fiber (27% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 685mg per serving (30% 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 nut in this recipe?
Yes, feel free to substitute pecans with walnuts or almonds if you prefer. Both options will add a nice crunch and flavor to the cake. Just make sure to chop them roughly to distribute evenly throughout the batter.
What kind of apples work best for this cake?
A mix of tart and sweet apples is ideal. Varieties like Granny Smith and Fuji or Honeycrisp work well together, balancing sweetness and acidity. Avoid overly soft apples, as they may break down too much during baking.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day as the flavors meld together. You can bake it a day or two in advance and store it in an airtight container. Just remember to let it cool completely before covering.
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).