Big Plain Apple Cake
A moist, flavorful apple cake with nuts and raisins, perfect for fall gatherings or as a comforting dessert with a hint of cinnamon and vanilla.
Ingredients
Instructions
- Mix sugar and eggs until creamy; add oil and vanilla. Mix well.
- Sift together flour, salt, soda, and cinnamon, then add to the creamed mixture.
- Add nuts and raisins to the batter.
- Toss raisins in dry flour to prevent sticking, then fold into the batter.
- Add chopped or sliced apples to the batter and mix gently.
- Pour batter into a large bread pan or Bundt pan, smoothing the top.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of nutmeg along with the cinnamon. If you prefer a healthier option, substitute half of the oil with unsweetened applesauce. You can also replace the sugar with a natural sweetener like honey or maple syrup, but adjust the liquid ingredients accordingly. Tossing the nuts with a bit of flour helps them to stay evenly distributed in the batter.
Serving Suggestions
This Big Plain Apple Cake is delightful on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of tea or coffee, making it a perfect dessert for afternoon gatherings. For a heartier meal, consider serving it alongside savory dishes like Au Gratin Potatoes And Peas.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 15-20 seconds or enjoy it cold with your morning coffee.
Nutrition & Diet Analysis (per serving)
Each serving of Big Plain Apple Cake contains roughly 453 calories, with 8g protein, 79g carbohydrates, and 11g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 898mg per serving (39% 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 apples for this cake?
Absolutely! Using a mix of tart and sweet apples can enhance the flavor and texture of the cake. Varieties like Granny Smith and Honeycrisp work well together, providing a nice balance. Just make sure the apples are fresh for the best results.
How do I know when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Oven temperatures can vary, so start checking a few minutes before the recommended baking time to avoid overcooking.
Can I freeze this apple cake?
Yes, you can freeze the cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. Thaw in the refrigerator overnight before serving, and it will taste just as delicious!
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).