Mary Kaye'S Pan Apple Cake
A moist, flavorful apple cake with warm spices and nuts, perfect for fall gatherings or cozy afternoons, appealing to fruit and spice lovers alike.
Ingredients
Instructions
- Beat butter at medium speed with an electric mixer.
- Gradually add sugar; beat well.
- Add eggs one at a time, beating after each addition.
- Combine self-rising flour with nutmeg, cinnamon, cloves, and vanilla; add to the creamed mixture.
- Stir in chopped apples and nuts.
- Spoon batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a richer flavor, consider using browned butter instead of regular butter. If you don't have self-rising flour, you can use all-purpose flour combined with baking powder and salt. For a nut-free version, simply omit the chopped nuts, and feel free to substitute some of the apples with other fruits like pears for added variety.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with Buttermilk Sherbet for a refreshing contrast. Enjoy it as a dessert or a cozy afternoon snack with tea or coffee.
Storage & Reheating
Store any leftover 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, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Kaye'S Pan Apple Cake contains roughly 473 calories, with 4g protein, 50g carbohydrates, and 19g fat. It is a good source of dietary fiber (15% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 703mg per serving (31% 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 different types of apples for this recipe?
Absolutely! A mix of sweet and tart apples, such as Granny Smith and Honeycrisp, will give your cake a wonderful depth of flavor. Experimenting with different varieties can also add interesting textures to the cake.
Is it possible to make this cake gluten-free?
Yes, you can substitute self-rising flour with a gluten-free all-purpose flour blend that includes a leavening agent. Make sure to check that other ingredients, like baking powder, are gluten-free as well to keep the recipe safe for those with gluten sensitivities.
Can I freeze the cake for later?
Yes, this apple cake freezes well! Wrap it tightly in plastic wrap and then in aluminum foil before placing it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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).