Jo-Ann'S Apple Cake
A moist and flavorful apple cake featuring tender apples and warm spices, perfect for fall gatherings or afternoon tea, appealing to those who love fruity, spiced desserts.
Ingredients
Instructions
- Gradually add 2 cups sugar to oil and cream well.
- Add 3 eggs and beat until combined.
- Mix flour, baking soda, salt, cloves, and cinnamon.
- Add dry mixture to creamed mixture and beat to combine.
- Fold in chopped apples and nuts (if using).
- Grease and flour a 9 x 13-inch pan.
- Bake at 325°F (163°C) for 35 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, try using a mix of different apple varieties such as Granny Smith and Honeycrisp. You can substitute half of the oil with unsweetened applesauce for a healthier option. Make sure to use freshly grated cinnamon for a more aromatic taste. If you prefer a nut-free version, simply omit the nuts or replace them with seeds like sunflower seeds.
Serving Suggestions
Serve the cake warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a fun twist, try serving it alongside P-Nut Butter Apples for a unique flavor combination.
Storage & Reheating
Allow the cake to cool completely before storing. Keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Reheat in the microwave for a few seconds to enjoy it warm.
Nutrition & Diet Analysis (per serving)
Each serving of Jo-Ann'S Apple Cake contains roughly 406 calories, with 2g protein, 32g carbohydrates, and 31g fat. It is an excellent source of vitamin C (59% of the Daily Value). Note that it is relatively high in sodium, at 1037mg 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 recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, though it may change the texture slightly. Gluten-free flour blends can also work, but ensure they're suitable for baking to achieve the right consistency.
What type of apples are best for this cake?
A mix of tart and sweet apples works best for flavor balance. Granny Smith apples add tartness, while Gala or Fuji apples contribute sweetness. Using a variety enhances the overall taste and texture of the cake.
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 in advance and store it covered at room temperature. Just be sure to let it cool completely before wrapping it to maintain moisture.
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).