Raw Apple Cake(Good Cake)
A moist and flavorful raw apple cake with cinnamon and nuts, perfect for cozy gatherings or teatime, combining fresh apples with a tender, sweet batter.
Ingredients
Instructions
- Mix sugar, vegetable oil, eggs, and vanilla until well combined.
- Add flour, soda, salt, and cinnamon to the mixture and mix thoroughly.
- Stir in diced apples and nuts if desired, creating a stiff batter.
- Pour batter into a greased 9 x 12-inch pan.
- Bake at 350°F for 30 to 40 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter version, consider substituting half of the oil with unsweetened applesauce. You can also use whole wheat flour for added fiber. If you're short on time, pre-diced apples from the store can save you prep time. Adding a pinch of nutmeg can enhance the flavor, complementing the cinnamon. This cake is also great for breakfast, much like American recipes that feature fruit.
Serving Suggestions
Serve the Raw Apple Cake with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with Mildred'S Original Sweet Bread for a brunch spread. Consider adding a sprinkle of powdered sugar on top for a finishing touch, and serve with a side of fresh fruit for a balanced meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. If you want to reheat it, microwave individual slices for 15-20 seconds until warm, or enjoy it cold, as the flavors often deepen after a day.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Apple Cake(Good Cake) contains roughly 619 calories, with 5g protein, 55g carbohydrates, and 36g fat. It is an excellent source of vitamin A (58% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 1201mg per serving (52% 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 with canola oil or melted coconut oil. Each will impart a slightly different flavor, but they will work well in the cake. Just ensure the oil is neutral-flavored to maintain the cake's sweetness.
What kind of apples are best for this cake?
For the best results, use a mix of sweet and tart apples like Granny Smith and Honeycrisp. This combination provides a nice balance of flavor and moisture, ensuring your cake is deliciously flavorful and not overly sweet.
Can I make this cake ahead of time?
Absolutely! This cake keeps well, making it perfect for making a day in advance. Just store it properly as mentioned, and the flavors will meld beautifully overnight, enhancing the overall taste when you serve it.
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).