Heidi'S Apple Cake
Heidi's Apple Cake combines tender whole wheat flour and toasted wheat germ with sweet, spiced apples and crunchy walnuts, making a wholesome, flavorful dessert suitable for any occasion.
Ingredients
Instructions
- Stir together flour, wheat germ, baking soda, cinnamon, salt, and nutmeg; set aside.
- In a large bowl, combine peeled, diced apples, sugar, brown sugar, oil, chopped walnuts, beaten eggs, and vanilla.
- Add the flour mixture gently into the apple mixture and stir until combined.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 50 minutes.
- Let the cake cool. Cut into squares.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a lighter texture, you can substitute half of the whole wheat flour with all-purpose flour. Adding a little lemon juice to the apple mixture can enhance the flavors. If you prefer a nut-free version, simply omit the walnuts or replace them with sunflower seeds for added crunch. To amplify sweetness, consider adding a handful of raisins or dried cranberries.
Serving Suggestions
This apple cake is delightful on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of spiced tea or coffee. For a festive touch, sprinkle with powdered sugar before serving to create a lovely presentation. Consider serving alongside Frosted Spice Pecans for an extra crunch.
Storage & Reheating
Store leftover apple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm pieces in the microwave for about 15-20 seconds or in a 350°F oven for 10 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Heidi'S Apple Cake contains roughly 1001 calories, with 9g protein, 88g carbohydrates, and 70g fat. It is a good source of protein (18% of the Daily Value), calcium (17% of the Daily Value), and iron (16% of the Daily Value). Note that it is relatively high in sodium, at 526mg per serving (23% 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 apple cake?
Yes, you can use all-purpose flour if you prefer a lighter texture. You might also experiment with gluten-free flour blends, but be sure to adjust the liquid content slightly as needed for consistency.
What type of apples are best for this recipe?
For the best flavor and texture, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. This combination will provide a balanced sweetness and a lovely bite in the cake.
Can I make this cake ahead of time?
Absolutely! This cake keeps well for several days, making it an excellent make-ahead dessert. You can bake it one day prior to serving, and it often tastes even better the next day as the flavors meld together.
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).