Raw Apple Cake
A moist and flavorful apple cake featuring tender raw apples, aromatic spices, coconut, and a rich sour cream addition. Perfect for dessert or teatime, its warm spices and fruity sweetness make it a comforting treat suited for family gatherings or special occasions.
Ingredients
Instructions
- Grease and flour a Bundt pan.
- Mix oil, sugar, and eggs until well combined.
- In a separate bowl, mix dry ingredients: flour, soda, cinnamon, salt, cloves, and allspice.
- Add the dry ingredients to the wet mixture and stir well.
- Stir in sour cream and coconut until evenly incorporated.
- Add finely chopped raw apples and mix well.
- Pour the batter into the prepared Bundt pan.
- Bake at 350°F (175°C) for about 50 minutes or until the crust breaks away and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, replace half of the oil with unsweetened applesauce. You can also substitute the raw apples with pears for a different flavor. If you prefer a nutty crunch, consider adding 1/2 cup of walnuts or pecans. Ensure to use fresh spices for the best flavor, as older spices can lose their potency. This cake is great served warm or at room temperature.
Serving Suggestions
Serve slices of this delicious Raw Apple Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of warm spiced tea or coffee. For a festive touch, sprinkle powdered sugar on top before serving. This cake is a great addition to a dessert table alongside other American recipes.
Storage & Reheating
To store leftovers, wrap the cooled cake tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to three days or in the refrigerator for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Apple Cake contains roughly 476 calories, with 5g protein, 64g carbohydrates, and 24g fat. It is an excellent source of vitamin C (35% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 780mg per serving (34% 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 types of apples for this cake?
Yes, you can use any type of apple that is good for baking, such as Granny Smith, Honeycrisp, or Fuji. Each variety will add a different flavor and texture to the cake, so feel free to experiment with your favorites.
How do I know when the cake is done baking?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean or with a few crumbs attached. If the toothpick comes out wet, continue baking and check every 5 minutes.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance. Allow it to cool completely before wrapping and storing it. The flavors often improve overnight, making it an excellent make-ahead dessert for gatherings.
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).