Man On The Moon Cake
A moist apple cake infused with cinnamon and walnuts, topped with Lunar Topping for a delightful dessert perfect for gatherings and fall celebrations.
Ingredients
Instructions
- Beat eggs and oil until foamy.
- Sift flour, salt, soda, and cinnamon together.
- Add the sifted dry ingredients to the egg mixture.
- Mix in chopped apples and walnuts.
- Pour the batter into a 13 x 9-inch pan.
- Bake at 350°F for 35 to 40 minutes.
- Remove from oven and spread with Lunar Topping.
- Cool before cutting and serving.
Tips & Substitutions
For a moister cake, consider adding a bit of sour cream or applesauce to the batter. If you don't have walnuts, pecans or even almonds can be great substitutes. Ensure the apples are fresh and tart for the best flavor. You might also try using whole wheat flour for a healthier option, which can add a nice nutty taste. Don't skip the Lunar Topping for added sweetness.
Serving Suggestions
Serve the cake warm or at room temperature, optionally topped with a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with Lillie Jessup'S Sour Cream Pound Cake for a dessert spread. Consider serving it alongside a cup of coffee or tea, which complements the spices beautifully. A drizzle of caramel sauce can also elevate the flavors.
Storage & Reheating
Store any leftover Man On The Moon 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 in the microwave for 10-15 seconds, or in the oven at 350°F for about 5 minutes, just until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Man On The Moon Cake contains roughly 965 calories, with 19g protein, 80g carbohydrates, and 68g fat. It is an excellent source of protein (39% of the Daily Value), iron (28% of the Daily Value), and dietary fiber (25% of the Daily Value), and a good source of calcium and potassium. It also contributes 7g 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 a different type of nut in this recipe?
Yes, you can substitute walnuts with pecans or almonds if you prefer. Just chop them finely before adding to the batter. Each type of nut will give a slightly different flavor and texture, but all will work well with the apples and spices.
What kind of apples are best for this cake?
For the best results, use tart apples like Granny Smith or Honeycrisp. These varieties hold their shape well during baking and provide a nice contrast to the sweetness of the sugar. Avoid soft apples that may turn mushy, as they won't give the desired texture.
Can I make this recipe gluten-free?
Yes, you can make this cake gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps to mimic the structure that gluten provides. The flavor and texture may vary slightly, but it should still be delicious.
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).