Harvest Cake
A moist, flavorful harvest cake featuring fresh apples, warm spices, and optional nuts and raisins. Perfect for autumn gatherings or cozy desserts, this cake combines tender fruit with aromatic spices, creating a comforting treat suitable for family or festive occasions.
Ingredients
Instructions
- Mix apples and sugar and let stand for 1 hour.
- Sift together the flour, soda, spices, and salt.
- Beat eggs; add oil and vanilla. Add the apple mixture.
- Add the flour and spice mixture to the wet ingredients.
- Mix until well blended.
- Stir in nuts.
- Add raisins, if desired.
- Pour batter into a greased and floured tube pan.
- Bake at 350°F for 1 hour or until a toothpick inserted comes out clean.
Tips & Substitutions
For added flavor, consider using a mix of tart and sweet apples. If you prefer, substitute half the cooking oil with applesauce for a lighter version. You can also replace the nuts with seeds for a nut-free option or use dried cranberries instead of raisins. Ensure the apples are well-drained after standing to avoid excess moisture in the batter.
Serving Suggestions
This Harvest Cake is delicious served warm with a scoop of vanilla ice cream or dolloped with whipped cream. It pairs beautifully with a cup of spiced tea or coffee, making it a perfect dessert for fall gatherings. For a festive touch, consider drizzling a simple glaze over the top or serving it alongside a warm cobbler.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. Reheat individual slices in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Harvest Cake contains roughly 696 calories, with 8g protein, 86g carbohydrates, and 28g fat. It is an excellent source of dietary fiber (60% of the Daily Value) and vitamin C (35% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 763mg 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 other fruits in this recipe?
Yes, you can substitute or add other fruits like pears or peaches for a different flavor profile. Just ensure the total amount of fruit remains around 4 cups to maintain the cake's texture. Adjust the sugar based on the sweetness of the fruits used.
What type of nuts work best in this cake?
Chopped walnuts or pecans are excellent choices for this Harvest Cake, adding both texture and flavor. If you're looking for a twist, try toasting the nuts beforehand for an enhanced nutty aroma. You can also omit the nuts entirely if you prefer a nut-free version.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better after a day as the flavors meld. You can bake it a day or two in advance and store it as mentioned earlier. Just remember to let it cool completely before wrapping it to prevent moisture buildup.
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).