Mama Strozier'S Apple Nut Cake
A moist and flavorful apple nut cake infused with cinnamon and allspice, perfect for dessert or tea time, combining fresh apples and crunchy nuts for a delightful treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine flour, cinnamon, and allspice in a bowl.
- In a separate bowl, beat eggs and add Wesson oil and sugar; mix well.
- Gradually add dry ingredients to the wet mixture, stirring until smooth.
- Fold in chopped apples and nuts.
- Pour batter into a greased tube pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a moister cake, consider using a mix of apples, such as Granny Smith and Honeycrisp. If you don't have Wesson oil, vegetable oil or melted coconut oil can work as substitutes. To enhance the flavor, add a splash of vanilla extract or a handful of raisins. This recipe is versatile, similar to American recipes like Fruit Bars Or Cake, allowing for various nut or fruit additions.
Serving Suggestions
Serve Mama Strozier's Apple Nut Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For an extra touch, dust the top with powdered sugar or drizzle with caramel sauce. This cake is perfect for gatherings, much like Corny Onion Shortcake.
Storage & Reheating
Store any leftover apple nut cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week or freeze for up to three months. To reheat, simply warm slices in the microwave for 15-20 seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mama Strozier'S Apple Nut Cake contains roughly 961 calories, with 22g protein, 220g carbohydrates, and 9g fat. It is an excellent source of vitamin C (176% of the Daily Value), dietary fiber (88% of the Daily Value), and iron (65% of the Daily Value). It also contributes 25g of dietary fiber toward your daily target.
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 types of nuts in this recipe?
Absolutely! While walnuts or pecans are traditional choices, you can experiment with almonds or hazelnuts for different flavors and textures. Just make sure to chop them finely for even distribution throughout the cake.
What type of apples work best for this cake?
A mix of tart and sweet apples is ideal. Granny Smith apples add a lovely tartness, while sweeter varieties like Fuji or Honeycrisp balance the flavors. Feel free to use your favorites or whatever you have on hand.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose is suitable for baking, and you may need to adjust the liquid slightly to achieve the right batter consistency.
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).