Ginny Baker'S Fresh Apple Cake
A moist, flavorful apple cake with walnuts, perfect for fall gatherings or everyday indulgence, blending fresh apples with a tender crumb and subtle vanilla aroma.
Ingredients
Instructions
- Combine oil, sugar, and beaten eggs in a mixing bowl.
- Add cubed apples and walnuts to the mixture.
- Sift flour with salt and soda, then gradually add to the wet ingredients and mix well.
- Stir in vanilla extract.
- Pour the batter into a greased 9 x 13 x 2-inch pan.
- Start in a cold oven and bake at 325°F for 1 hour.
Tips & Substitutions
For added moisture and flavor, consider using a mix of apples like Granny Smith and Honeycrisp. If you want to reduce sugar, you can substitute half with unsweetened applesauce. Ensure your apples are well-coated in the batter for even distribution. Sifting the flour with baking soda and salt helps ensure a lighter texture in the cake.
Serving Suggestions
This Fresh Apple Cake is delightful served warm with a scoop of vanilla ice cream or a drizzle of vanilla icing. It pairs beautifully with Marjorie'S 'Big' Banana Pudding as a dessert duo. For a brunch option, serve it alongside coffee or tea for a cozy gathering.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm individual pieces in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Ginny Baker'S Fresh Apple Cake contains roughly 1399 calories, with 22g protein, 229g carbohydrates, and 13g fat. It is an excellent source of iron (50% of the Daily Value), dietary fiber (46% of the Daily Value), and protein (44% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1809mg per serving (79% 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 other types of nuts instead of walnuts?
Absolutely! Pecans or almonds can be great substitutes for walnuts. Both will add a nice crunch and flavor. If you prefer a nut-free version, you can omit the nuts altogether or replace them with a mix of raisins or dried cranberries.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. In fact, it often tastes better the next day as the flavors meld. Just be sure to cover it well to keep it moist. You can also freeze it for up to three months; just ensure it's well-wrapped.
What types of apples work best for this cake?
For the best flavor and texture, use a mix of tart and sweet apples such as Granny Smith and Fuji or Honeycrisp. This combination balances sweetness and adds complexity to the cake. Avoid overly soft varieties, as they may break down too much during baking.
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).