Mother'S Fresh Apple Cake
A moist, flavorful apple cake featuring chopped raw apples and pecans, perfect for fall gatherings or a comforting dessert with a dollop of Cool Whip.
Ingredients
Instructions
- Peel and chop the apples, then set aside.
- Measure the salad oil into a large mixing bowl.
- Add sugar and eggs to the oil.
- Beat with an electric mixer until creamy.
- Sift the all-purpose flour and measure.
- Sift again with salt, soda, and baking powder.
- Add a small amount of the flour mixture at a time to the creamed mixture, beating well after each addition.
- Fold in chopped pecans and chopped raw apples.
- Spread the batter evenly in a 9 x 13-inch pan lined with waxed paper.
- Bake at 350°F (175°C) for 55 to 60 minutes.
- Turn out the cake onto a rack to cool.
- Cut into squares and serve with Cool Whip.
Tips & Substitutions
For a lighter version, you can substitute half of the salad oil with unsweetened applesauce. If you prefer a nut-free cake, simply omit the pecans or replace them with sunflower seeds. Ensure the apples are tart for a balanced flavor; Granny Smith apples work well. You can also add a teaspoon of cinnamon for extra warmth.
Serving Suggestions
This cake pairs beautifully with Cool Whip for a creamy topping. Serve it with a scoop of vanilla ice cream for an indulgent dessert. You can also enjoy it alongside a cup of coffee or tea. Consider serving it with Easy-Serve Salad Bundles for a delightful meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate the cake, where it will last up to a week. To reheat, microwave individual squares for 15-20 seconds until warm, or enjoy it cold for a refreshing snack.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Fresh Apple Cake contains roughly 254 calories, with 6g protein, 50g carbohydrates, and 1g fat. It is an excellent source of vitamin C (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 753mg per serving (33% 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 oil in this recipe?
Yes, you can substitute vegetable oil or melted coconut oil for the salad oil. Just keep in mind that different oils may slightly alter the flavor of the cake, but it should still turn out delicious.
What type of apples are best for this cake?
Tart apples like Granny Smith or Honeycrisp are ideal as they provide a nice contrast to the sweetness of the cake. Avoid overly sweet apples to maintain balance in flavors.
Can I freeze the apple cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three 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).