Fall Cake
A moist, flavorful fall-inspired cake featuring fresh apples, walnuts, and warm spices, perfect for cozy gatherings and autumn celebrations.
Ingredients
Instructions
- Peel and dice enough apples to make 4 cups.
- Mix the diced apples with 2 cups of sugar and let stand for 1 hour.
- Add 2 beaten eggs, 1 cup of oil, and 1 teaspoon of vanilla to the apple mixture.
- Sift together 3 cups of flour, 1/2 teaspoon of salt, and 2 teaspoons of baking soda, then add to the wet ingredients.
- Stir in 1 cup of black walnuts or English walnuts, mixing well but do not beat hard.
- Pour the batter into a greased and floured Bundt pan.
- Bake at 325°F (160°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist cake, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. If you don't have walnuts, pecans can be a great substitute. Ensure the eggs are at room temperature for better emulsification, and sift the dry ingredients to avoid lumps. Consider adding a teaspoon of cinnamon for a warm, autumnal flavor that complements the apples.
Serving Suggestions
This Fall Cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of tea or coffee. For a festive touch, drizzle with caramel sauce or serve alongside slices of **Apple Pie In Paper Bag** for a lovely dessert spread.
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 a piece and warm it in the microwave for about 15-20 seconds, or enjoy it at room temperature for the best flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Fall Cake contains roughly 2655 calories, with 8g protein, 103g carbohydrates, and 246g fat. It is an excellent source of vitamin C (126% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2104mg per serving (91% 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 a different type of nut in this cake?
Yes, you can substitute black walnuts with English walnuts or even pecans if you prefer a milder flavor. Just ensure that any nuts used are chopped to maintain the cake's texture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking times may vary based on your oven, so keep an eye on it towards the end of the baking time.
Can I freeze this cake?
Absolutely! You can freeze the cake either whole or in slices. Wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be frozen for up to three months; just thaw in the refrigerator before serving.
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).