Mary Pearl'S Fresh Apple Cake
A moist, flavorful apple cake with chopped apples and pecans, perfect for fall gatherings or cozy afternoons, offering a balance of sweetness and nutty crunch.
Ingredients
Instructions
- Beat together the eggs, oil, lemon juice, and vanilla.
- Add sugar and beat until well combined.
- Slowly blend in the flour, soda, and salt.
- Mix well until the batter is smooth.
- Add chopped pecans and stir into the batter.
- Fold in the chopped apples last.
- Pour the batter into a heavy Bundt or tube pan.
- Bake for 1 1/2 hours until a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, sift the cake flour before measuring. If you don’t have cake flour, you can substitute it with all-purpose flour by removing 2 tablespoons of flour per cup and adding 2 tablespoons of cornstarch. Adding a teaspoon of cinnamon can enhance the flavor profile, especially if you enjoy a spiced apple cake. Ensure your apples are tart for better balance.
Serving Suggestions
This apple cake is delightful on its own, but you can serve it with a scoop of vanilla ice cream or a dollop of whipped cream for added richness, making it a perfect ending to a cozy meal. It pairs beautifully with Every Sunday Homemade Ice Cream. Consider serving it alongside a warm beverage like chai or spiced cider to enhance the flavors.
Storage & Reheating
Store any leftover apple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. You can also freeze individual slices wrapped tightly in plastic wrap and foil for up to 3 months. To reheat, microwave for 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Pearl'S Fresh Apple Cake contains roughly 1043 calories, with 12g protein, 69g carbohydrates, and 84g fat. It is an excellent source of iron (45% of the Daily Value), dietary fiber (29% of the Daily Value), and protein (23% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 590mg per serving (26% 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 a different type of nut instead of pecans?
Yes, walnuts or almonds are great substitutes for pecans in this recipe. Both options will provide a nice crunch and complement the apple flavor. Just make sure to chop them roughly so they mix well into the batter.
What type of apples are best for this cake?
For the best flavor and texture, use a mix of tart apples like Granny Smith and sweeter varieties like Fuji or Honeycrisp. This combination will provide a delightful balance of sweetness and tartness in each bite.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld. You can bake it a day in advance and store it covered at room temperature. Just ensure it's completely cooled before wrapping it to maintain its moisture.
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).