Apple Raisin Walnut Cake
A moist, flavorful apple raisin walnut cake featuring warm spices and a tender crumb, perfect for autumn gatherings or family desserts.
Ingredients
Instructions
- Beat eggs and oil in a mixing bowl until foamy.
- Add sugar and vanilla and continue to beat.
- Add grated apples, beating slightly; set aside.
- Sift together flour, baking soda, salt, cinnamon, and cloves.
- Add raisins and chopped walnuts to the flour mixture.
- Gradually add the flour mixture to the egg mixture.
- Beat slightly until combined.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake before frosting with Non-Sweet Frosting.
Tips & Substitutions
To enhance the flavor, consider using a mix of tart and sweet apples. If you want a lighter version, you can substitute half of the vegetable oil with unsweetened applesauce. For a nut-free option, simply omit the walnuts or replace them with sunflower seeds. Be sure to measure the grated apples correctly; too much moisture can affect the cake's texture. This cake is similar to Roxie'S Raw Apple Cake in its use of apples.
Serving Suggestions
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. Serve it alongside a hot cup of coffee or tea for a delightful afternoon snack. For a festive touch, you can sprinkle powdered sugar on top before serving. It also makes a wonderful addition to potlucks or family gatherings, much like other classic American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds until warm, or enjoy it cold. You can also freeze the cake for up to 3 months, wrapping it tightly in plastic wrap.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Raisin Walnut Cake contains roughly 416 calories, with 6g protein, 60g carbohydrates, and 6g fat. It is a good source of dietary fiber (14% of the Daily Value), iron (14% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1065mg per serving (46% 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 different types of nuts in this recipe?
Absolutely! While walnuts add a nice flavor and texture, you can substitute them with pecans, almonds, or even hazelnuts. Just ensure that any nuts used are roughly chopped to maintain an even distribution throughout the cake.
Is it necessary to peel the apples before grating?
No, peeling the apples is not necessary for this recipe. The skin adds extra fiber and nutrients, plus it contributes to the cake's rustic texture. Just be sure to wash the apples thoroughly to remove any pesticides or wax.
What can I use instead of eggs for a vegan version?
For a vegan version, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water, let it sit until it thickens). This will help maintain the moisture and consistency of the cake.
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).