Grandma'S Apple Nut Cake
Grandma's Apple Nut Cake is a moist, flavorful dessert featuring tender apples, crunchy nuts, and warm cinnamon, perfect for family gatherings and autumn celebrations.
Ingredients
Instructions
- Mix all ingredients, except apples and nuts, together well.
- Add chopped apples and nuts to the batter and mix by hand until combined.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 375°F (190°C) for 30 to 40 minutes.
- Check for doneness after 30 minutes and continue baking if necessary.
Tips & Substitutions
For a moister cake, consider adding a bit of unsweetened applesauce to the batter. If you're out of nuts, try substituting with sunflower seeds for a similar crunch. For a spiced twist, mix in some nutmeg or cardamom. Ensure your apples are sweet and tart, such as Granny Smith or Honeycrisp, for the best flavor.
Serving Suggestions
Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent treat. It also pairs beautifully with a cup of coffee or tea, making it a great choice for breakfast or an afternoon snack. Consider serving alongside a fresh fruit salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, which can keep for up to a week. To reheat, warm slices in the microwave for about 20 seconds or enjoy it cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Apple Nut Cake contains roughly 753 calories, with 3g protein, 33g carbohydrates, and 69g fat. It is an excellent source of vitamin C (34% of the Daily Value). Note that it is relatively high in sodium, at 1042mg per serving (45% 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 flour for this cake?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for added nutrition. Just keep in mind that it may change the texture slightly, making it denser. If gluten-free is needed, use a 1:1 gluten-free flour blend.
What kind of apples work best for this recipe?
A mix of tart and sweet apples works best. Granny Smith offers a nice tartness, while Fuji or Honeycrisp add sweetness. Avoid overly soft apples that may turn mushy when baked.
How can I make this recipe healthier?
To make the cake healthier, reduce the sugar by half and substitute with a natural sweetener like honey or maple syrup. You can also replace some of the oil with unsweetened applesauce, which will retain moisture while reducing fat.
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).