Maude Hyde'S Fresh Apple Cake
A moist, flavorful apple cake packed with fresh apples, nuts, and spices, perfect for fall gatherings or cozy afternoons with a cup of tea.
Ingredients
Instructions
- Mix salad oil and sugar; cream well.
- Add eggs one at a time and beat well after each addition.
- Sift flour, baking powder, soda, salt, cinnamon, and nutmeg together; reserve enough flour to dredge nuts and dates.
- Add flour to the creamed mixture.
- Add chopped nuts, chopped apples, and chopped dates to the batter.
- Add vanilla flavoring last.
- Mix well; batter will be stiff, but apples will supply moisture.
- Pour batter into a well-greased and floured tube pan.
- Bake at 325°F for 1 to 1 1/2 hours or until a pick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, consider substituting half of the salad oil with unsweetened applesauce. You can also swap the chopped nuts for seeds like sunflower or pumpkin for a nut-free option. If you prefer a sweeter cake, add a bit more sugar or incorporate a drizzle of honey after baking. Remember to finely chop the apples to ensure an even distribution throughout the batter.
Serving Suggestions
Serve the fresh apple cake warm or at room temperature, optionally dusted with powdered sugar for a touch of elegance. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. Additionally, consider serving it alongside coffee or tea for a delightful afternoon snack, making it a great option for gatherings or a special brunch.
Storage & Reheating
Store any leftover apple 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, where it can last up to a week. To reheat, slice the cake and warm it in the microwave for 10-15 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Maude Hyde'S Fresh Apple Cake contains roughly 1849 calories, with 10g protein, 142g carbohydrates, and 146g fat. It is an excellent source of dietary fiber (53% of the Daily Value), vitamin C (49% of the Daily Value), and calcium (29% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2658mg per serving (116% 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 fruits instead of apples?
Yes, you can experiment with other fruits such as pears or peaches, which can provide a different flavor profile. Just ensure that the moisture content is similar to that of apples to maintain the cake's texture.
Can this cake be frozen?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to three months. Thaw it overnight in the fridge before serving.
What type of nuts work best in this recipe?
Walnuts and pecans are excellent choices due to their rich flavor and texture. If you prefer a milder taste, you could also use almonds. Just make sure to chop them finely for even distribution in the cake.
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).