Cheryl Ladd'S Raw Apple Cake
A moist, flavorful apple cake with warm cinnamon, cloves, and nuts, perfect for fall gatherings or cozy tea times, appealing to fruit lovers and dessert enthusiasts.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease a 13 x 9-inch pan.
- In a large bowl, combine flour, cinnamon, baking soda, and ground cloves.
- Add chopped apples, sugar, margarine, eggs, and strong cold coffee; mix well.
- Stir in chopped walnuts and raisins if using.
- Pour batter into the prepared pan.
- Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a moister cake, consider using Granny Smith apples, which add a nice tartness. You can substitute half the margarine with applesauce for a lighter texture. If you're looking for a nut-free version, simply omit the walnuts. To enhance the flavor, try adding a splash of vanilla extract. Ensure that your coffee is cold and strong to fully complement the spices in the cake.
Serving Suggestions
This cake is wonderful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with the Saucy Kielbasa Appetizer for a delightful dessert spread. Consider garnishing with a sprinkle of cinnamon or powdered sugar for added presentation. It's perfect for potlucks or family gatherings.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate it for up to a week. To reheat, simply microwave a slice for 10-15 seconds or warm it in a preheated oven at 350°F for about 5-10 minutes, which helps to restore its fresh-baked texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheryl Ladd'S Raw Apple Cake contains roughly 549 calories, with 9g protein, 86g carbohydrates, and 22g fat. It is an excellent source of vitamin C (27% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of protein and iron. 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 different types of apples in this recipe?
Absolutely! While the recipe suggests using medium apples, feel free to experiment with different varieties like Honeycrisp or Fuji. Each type will bring its own unique flavor to the cake. Just make sure to adjust the sugar levels slightly if your apples are particularly sweet or tart.
Is it possible to make this cake vegan?
Yes, you can make a vegan version by substituting the eggs with flaxseed meal or applesauce. Replace the margarine with coconut oil or a plant-based butter alternative. Using non-dairy milk instead of coffee can work too, but ensure it's strong enough to maintain the flavor profile.
How can I make this cake gluten-free?
To make a gluten-free version of this cake, use a 1:1 gluten-free flour blend in place of regular flour. Be sure to check that your baking powder and other ingredients are also gluten-free. The texture may vary slightly, but the flavor will still be 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).