Emily'S Apple Chunk Cake
A moist and flavorful apple chunk cake featuring cinnamon, raisins, and nuts, perfect for cozy gatherings or dessert lovers seeking a sweet, spiced treat.
Ingredients
Instructions
- In a large bowl, stir together the flour, soda, cinnamon, and salt.
- Add the remaining ingredients—apple pie filling, sugar, oil, raisins, eggs, vanilla, and nuts—all at once; stir by hand until well mixed.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before frosting as desired with canned cream cheese or caramel frosting.
Tips & Substitutions
For a twist, try adding chopped fresh apples or swapping half the raisins for chopped nuts for extra crunch. If you prefer a less sweet cake, reduce the sugar by 1/4 cup. Ensure your eggs are at room temperature for better mixing, and consider using whole wheat flour for a heartier texture. To enhance the flavor, add a pinch of nutmeg or a splash of lemon juice.
Serving Suggestions
This Apple Chunk Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it as a dessert after a hearty meal or enjoy it with coffee at brunch. You can also serve it alongside Tangy Potato Salad for a picnic or potluck gathering.
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 individual slices in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Emily'S Apple Chunk Cake contains roughly 671 calories, with 4g protein, 53g carbohydrates, and 50g fat. It is a good source of iron (10% of the Daily Value). Note that it is relatively high in sodium, at 773mg per serving (34% 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 fresh apples instead of apple pie filling?
Yes, you can use fresh apples! Simply peel, core, and chop about 3-4 medium apples. Toss them with a bit of sugar and cinnamon to replicate the flavor of apple pie filling, then mix them into the batter as you would with the canned version.
What can I use instead of eggs for a vegan option?
For a vegan version of this cake, substitute each egg with 1/4 cup unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for a few minutes until it thickens. This will help bind the ingredients together without using eggs.
How can I make this cake gluten-free?
To make this Apple Chunk Cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure the blend contains xanthan gum for proper structure. Additionally, check that the other ingredients, like baking soda and spices, are gluten-free.
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).