New England Apple Cake
A moist and flavorful apple cake featuring warm cinnamon and nutmeg, studded with walnuts. Perfect for fall gatherings, family desserts, or cozy afternoons with a cup of tea.
Ingredients
Instructions
- Cream together oleo and sugars.
- Beat in eggs and vanilla.
- Add flour, baking soda, salt, cinnamon, and nutmeg; mix thoroughly.
- Stir in coarsely chopped apples and walnuts.
- Spoon batter into a greased 10-inch Bundt or tube pan (or a 9 x 13-inch pan).
- Bake at 350°F (175°C) for 50 to 60 minutes or until an inserted toothpick comes out almost clean.
- Cool on a wire rack for 10 minutes; then turn onto a serving dish.
- When completely cooled, dust with powdered sugar.
- Refrigerate leftovers.
Tips & Substitutions
For a richer flavor, consider substituting half of the oleo with unsalted butter. If you prefer a healthier option, you can use unsweetened applesauce in place of half the sugars. Make sure to use tart apples like Granny Smith for the best balance with the sweetness. Adding a touch of lemon juice to the apples can also enhance their flavor and prevent browning.
Serving Suggestions
Serve slices of this delicious New England Apple Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a hot cup of spiced cider or tea. For a festive touch, you can sprinkle additional walnuts on top before serving. This cake is perfect for fall gatherings or as a sweet treat alongside a slice of Aunt Mae'S Pecan Cookies.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. To reheat, slice the cake and warm individual pieces in the microwave for about 15-20 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of New England Apple Cake contains roughly 1258 calories, with 26g protein, 74g carbohydrates, and 99g fat. It is an excellent source of protein (51% of the Daily Value), dietary fiber (46% of the Daily Value), and iron (31% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 878mg per serving (38% 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 cake?
Yes, you can use a mix of sweet and tart apples to create a more complex flavor. Varieties like Honeycrisp, Fuji, or Braeburn work well alongside Granny Smith. Just ensure they are firm and not overly ripe to maintain the cake's texture.
Is it necessary to peel the apples?
Peeling the apples is optional. Leaving the skins on can add extra texture and nutrients to the cake. However, if you prefer a smoother cake, peeling them is recommended. Just remember to chop them into small, even pieces for even cooking.
How can I make this cake gluten-free?
To make the cake gluten-free, substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that the blend contains xanthan gum, or add 1/2 teaspoon of xanthan gum per cup of flour to help with the cake's structure. The result will still be delicious and moist!
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).