Clara Simon'S Fresh Apple Cake
A moist, flavorful apple cake featuring fresh apples, lemon zest, and nuts, perfect for dessert or teatime, appealing to fruit lovers and those seeking a comforting treat.
Ingredients
Instructions
- In a bowl, beat eggs well.
- Add sugar, oil, vanilla, lemon juice, lemon rind, and salt; mix thoroughly.
- Gradually beat in sifted flour, baking soda, and cinnamon until mixture is very thick.
- Stir in the peeled, chopped apples and chopped nuts.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (160°C) for 1 1/2 hours.
- Before serving, sprinkle with powdered sugar.
Tips & Substitutions
For a lighter cake, consider substituting half the oil with unsweetened applesauce. You can also use different types of nuts such as walnuts or pecans based on your preference. If you want to enhance the flavor, adding a teaspoon of nutmeg can complement the cinnamon nicely. Make sure to sift the flour to avoid lumps for a smoother batter.
Serving Suggestions
This fresh apple cake is delicious on its own or paired with a dollop of whipped cream or vanilla ice cream for added richness. It also makes a wonderful breakfast treat alongside a cup of coffee. For a festive touch, serve with a light drizzle of Marshmallow Fudge Sauce. It’s perfect for gatherings and pairs beautifully with Richard'S Oatmeal Cookies.
Storage & Reheating
Store any leftover apple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds or enjoy it cold. It tastes delightful either way!
Nutrition & Diet Analysis (per serving)
Each serving of Clara Simon'S Fresh Apple Cake contains roughly 432 calories, with 8g protein, 58g carbohydrates, and 14g fat. It is an excellent source of vitamin C (44% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1028mg per serving (45% 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 recipe?
Absolutely! A mix of sweet and tart apples, such as Granny Smith and Honeycrisp, can give your cake a delicious depth of flavor. Just ensure they are peeled and chopped uniformly for even cooking.
Is it possible to make this cake without eggs?
Yes! You can substitute each egg with a quarter cup of unsweetened applesauce or use flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water, let it sit for a few minutes until it thickens, and then use it as you would the eggs.
How can I tell when the cake is done baking?
Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. The edges should pull away slightly from the pan as well.
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).