Fresh Apple Cake Ii
A moist, flavorful apple cake featuring tart apples and warm cinnamon, perfect for gatherings or cozy afternoons with a sweet, nutty crunch.
Ingredients
Instructions
- Mix oil and sugar in a large bowl.
- Add beaten eggs and vanilla, and mix well.
- Combine dry ingredients (flour, soda, salt, cinnamon) and add to wet mixture, mixing thoroughly.
- Stir in chopped apples and nuts until evenly distributed.
- Pour the batter into a greased and floured tube pan.
- Bake at 350°F for 1 to 1 1/2 hours, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using light brown sugar instead of white sugar. You can substitute half of the oil with unsweetened applesauce for a healthier option. If you prefer a nuttier taste, try using pecans instead of walnuts. Ensure the apples are well-chopped for even distribution in the batter. Additionally, using a mix of sweet and tart apples can enhance the cake's flavor profile.
Serving Suggestions
This Fresh Apple Cake is delightful when served warm or at room temperature. It pairs wonderfully with a scoop of vanilla ice cream or a drizzle of Hot Fudge Ice Cream Sauce for added indulgence. For a light breakfast, enjoy it with a cup of tea or coffee. It also makes a great dessert after a hearty meal, complementing savory dishes beautifully.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will last for about a week. To reheat, slice a piece and warm it in the microwave for about 15-20 seconds, just until slightly warm, to enjoy its fresh-baked taste once again.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh Apple Cake Ii contains roughly 802 calories, with 10g protein, 94g carbohydrates, and 42g fat. It is a good source of protein (19% of the Daily Value), potassium (19% of the Daily Value), and vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 758mg per serving (33% 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?
Yes, you can use a mix of sweet and tart apples to enhance the flavor of the cake. Varieties like Granny Smith for tartness and Honeycrisp for sweetness work well together, creating a more complex flavor profile. Just make sure to chop them into similar sizes for even baking.
Is it possible to make this cake gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend includes xanthan gum for proper texture. Additionally, double-check that your baking soda is gluten-free. The cake should turn out just as moist and delicious.
Can I freeze the Fresh Apple Cake?
Yes, you can freeze the cake! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature 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).