Caramel Apple Nut Cake
A moist, flavorful caramel apple nut cake featuring tender apples and crunchy nuts, perfect for dessert gatherings, autumn celebrations, or cozy family dinners.
Ingredients
Instructions
- Preheat oven to 300°F (150°C).
- Grease a 13 x 9-inch pan.
- Cream together shortening, sugar, and vanilla until well blended.
- Add eggs one at a time, beating well after each addition.
- Gradually add sifted self-rising flour and milk alternately, mixing until smooth.
- Beat until blended and smooth.
- Stir in chopped apples and nuts.
- Pour batter into prepared pan.
- Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider using a mix of Granny Smith and Honeycrisp apples. If you don't have self-rising flour, you can substitute with all-purpose flour and add 2 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. For a richer taste, try using brown sugar instead of white. Make sure to cream the shortening and sugar thoroughly for a lighter texture.
Serving Suggestions
Serve warm or at room temperature, optionally drizzled with caramel sauce for an extra indulgence. This cake pairs beautifully with a scoop of Uncle Aub'S Chocolate Ice Cream for dessert, or alongside a cup of coffee for a delightful afternoon treat. It also makes a lovely addition to brunch spreads, complementing dishes like Favorite Banana Pudding.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for about a week. To reheat, simply slice a piece and microwave it for about 15-20 seconds, or until warmed through. This cake also freezes well; wrap slices in plastic wrap and store in a freezer bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Apple Nut Cake contains roughly 669 calories, with 9g protein, 58g carbohydrates, and 40g fat. It is an excellent source of vitamin C (36% of the Daily Value), dietary fiber (22% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and calcium. It also contributes 6g 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 other nuts instead of pecans or walnuts?
Yes, you can substitute with other nuts such as almonds or hazelnuts based on your preference. Just make sure to chop them roughly to maintain a good texture in the cake. You can also omit the nuts entirely if you prefer a nut-free version.
What type of apples work best for this recipe?
A mix of tart and sweet apples is ideal. Granny Smith apples provide a nice tartness that balances the sweetness of the cake, while Honeycrisp or Fuji apples add a sweet crunch. Avoid using apples that turn mushy when baked, such as Red Delicious, for the best results.
Can I make this cake ahead of time?
Absolutely! This cake stays moist and flavorful for several days, making it perfect for making ahead. You can bake it a day in advance and store it covered at room temperature. If you plan to serve it later, consider reheating it slightly before serving for the best taste.
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).