Fresh "Apple Harvest" Cake
A moist, flavorful apple cake featuring chopped apples and pecans, perfect for fall gatherings or as a comforting dessert for family and friends.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, combine sugar, salad oil, vanilla, and eggs.
- Beat well until smooth.
- Sift together all-purpose flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture and blend well.
- Fold in the chopped, peeled apples and chopped pecans.
- Pour batter into a greased and floured 12-cup fluted tube pan.
- Bake for 1 hour and 10 minutes.
- Let cool for 15 minutes.
- Remove from pan and cool completely on a rack.
Tips & Substitutions
For a moist cake, ensure your apples are fresh and juicy. If you want a lighter version, substitute half of the salad oil with unsweetened applesauce. You can also use walnuts instead of pecans for a different flavor. Sifting the dry ingredients is essential to avoid lumps and achieve a smooth batter. Consider adding a pinch of cinnamon for extra warmth.
Serving Suggestions
Serve slices of the Apple Harvest Cake with a dollop of whipped cream or vanilla ice cream for a delightful dessert. It pairs beautifully with coffee or tea, making it a perfect afternoon snack. For a festive touch, sprinkle powdered sugar on top before serving. This cake also works well as a centerpiece for gatherings, similar to American recipes.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fresh "Apple Harvest" Cake contains roughly 603 calories, with 11g protein, 101g carbohydrates, and 10g fat. It is an excellent source of iron (23% of the Daily Value) and protein (21% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1056mg per serving (46% 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 cake?
Absolutely! A mix of sweet and tart apples like Granny Smith and Fuji can enhance the flavor. Just make sure they are firm and not overly soft to maintain the cake's texture.
How can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend. Ensure that all other ingredients are gluten-free as well to maintain the recipe's integrity.
Can I freeze this cake?
Yes, you can freeze the Apple Harvest Cake! Wrap it well in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. Thaw overnight 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).