Margaret'S Raw Apple Cake
A moist, flavorful apple cake with cinnamon and walnuts, perfect for fall gatherings or a comforting treat for family and friends.
Ingredients
Instructions
- Stir together the raw chopped apples, sugar, eggs, and oil in a large bowl.
- In a separate bowl, mix the flour, soda, salt, and cinnamon.
- Combine the dry ingredients with the apple mixture and fold in the chopped walnuts.
- Stir the batter with a spoon by hand until well blended.
- Grease and flour a baking pan.
- Pour the batter into the prepared pan.
- Bake at 325°F for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider using a mix of apples, such as Granny Smith and Honeycrisp. If you prefer a lighter option, substitute half of the oil with unsweetened applesauce. Ensure you chop the apples into small, even pieces for consistent baking. This cake can also be enhanced with a sprinkle of nutmeg or by adding raisins for extra sweetness.
Serving Suggestions
Serve slices of Margaret's Raw Apple Cake warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This cake pairs beautifully with White Butter Cream Frosting, making it perfect for celebrations. For a balanced meal, consider serving it alongside a light salad or cheese plate.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, place slices in a microwave for 10-15 seconds. Alternatively, warm in an oven at 350°F for about 10 minutes, ensuring the cake stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Margaret'S Raw Apple Cake contains roughly 1417 calories, with 7g protein, 66g carbohydrates, and 128g fat. It is an excellent source of vitamin C (25% of the Daily Value), and a good source of dietary fiber and protein. Note that it is relatively high in sodium, at 1197mg per serving (52% 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 types of nuts in this recipe?
Absolutely! While walnuts add a nice crunch, you can substitute with pecans or almonds for a different flavor profile. Just ensure that the nuts are chopped to similar sizes to maintain an even texture throughout the cake.
Is it necessary to peel the apples?
Peeling the apples is optional. Leaving the skin on can add more fiber and a rustic feel to the cake. However, if you prefer a smoother texture, feel free to peel the apples before chopping them.
Can I make this cake gluten-free?
Yes! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your baking soda and other ingredients are gluten-free, as some processed products may contain gluten.
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).