Grandmother'S Raw Apple Cake
A moist, flavorful apple cake with cinnamon and nuts, perfect for family gatherings or cozy afternoons, offering a nostalgic taste of homemade comfort.
Ingredients
Instructions
- Beat eggs well; add sugar, oil, and chopped apples and mix thoroughly.
- Combine dry ingredients: flour, cinnamon, and salt.
- Gradually add dry ingredients to wet mixture, beating well until smooth.
- If using raisins, dust them with flour before adding to prevent sinking.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider using a mix of different apple varieties, such as Granny Smith and Honeycrisp. If you prefer a less sweet cake, reduce the sugar by half a cup. To enhance the texture, you can substitute half of the flour with whole wheat flour. Be mindful not to overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
Serving Suggestions
This cake is delightful served warm or at room temperature. Consider pairing it with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert. It also pairs beautifully with a cup of tea or coffee. For an autumn twist, serve it alongside spiced chai or a pumpkin spice latte to complement the cinnamon flavor.
Storage & Reheating
To store leftovers, cover the cake tightly with plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in an oven preheated to 350°F (175°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Raw Apple Cake contains roughly 872 calories, with 5g protein, 77g carbohydrates, and 30g fat. It is an excellent source of vitamin C (37% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1115mg per serving (48% 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 oil in the recipe?
Yes, you can substitute the oil with melted coconut oil or unsalted butter for a richer flavor. Keep in mind that different oils may slightly alter the taste and texture, so choose one that complements your preference.
Is it necessary to peel the apples before chopping them?
Peeling the apples is not necessary, as the skin adds nutrients and texture. However, if you prefer a smoother cake, feel free to peel them. Just make sure to chop the apples into small, even pieces for consistent baking.
What can I substitute for eggs in this recipe?
For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or mashed banana. Alternatively, a flaxseed meal mixture—1 tablespoon of flaxseed meal combined with 2.5 tablespoons of water, let sit for a few minutes—can also work well in this cake.
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).