Kathy'S Raw Apple Cake
Kathy's Raw Apple Cake features tender apples and crunchy pecans in a moist, spiced cake perfect for dessert or teatime, appealing to fruit and nut lovers alike.
Ingredients
Instructions
- Cream the vegetable oil and sugar together until well combined.
- Mix the dry ingredients: flour, salt, soda, and cinnamon.
- Add eggs to the creamed mixture and blend thoroughly.
- Fold in the diced raw apples and pecans, and raisins if desired.
- Pour the batter into an ungreased, floured tube pan.
- Bake at 300°F (150°C) for 1 hour and 15 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute half of the vegetable oil with applesauce for a lighter version. If you prefer a nut-free option, omit the pecans or replace them with sunflower seeds. Make sure to dice the apples finely for even distribution throughout the cake, similar to how it's done in Oat Bran And Raisin Muffins Or Cookies.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of Pappa'S Ice Cream for a decadent dessert. Serve alongside a warm cup of tea or coffee for a cozy afternoon treat. Additionally, it makes a great breakfast option, similar to how one might enjoy Grandma Englehaupt'S Sugar Cookies. Consider adding a dollop of whipped cream on top for extra indulgence.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 10-15 seconds or enjoy them cold, as the flavors continue to meld over time.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy'S Raw Apple Cake contains roughly 785 calories, with 11g protein, 102g carbohydrates, and 36g fat. It is an excellent source of protein (23% of the Daily Value), dietary fiber (21% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 675mg per serving (29% 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 instead of apples?
While apples are the star of this recipe, you can experiment with other fruits like pears or even diced peaches for a different flavor profile. Keep in mind that the moisture content may vary, so adjust the baking time as necessary.
Is this cake suitable for freezing?
Yes, Kathy's Raw Apple Cake freezes well. Wrap individual slices tightly in plastic wrap and then place them in an airtight container. It can be frozen for up to three months. Thaw overnight in the refrigerator before serving.
How do I prevent the apples from browning?
To prevent the apples from browning before adding them to the batter, toss them in a little lemon juice. This will help maintain their color and freshness while adding a slight tang that complements the sweetness of the 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).