Raw Apple Nut Cake
A moist and flavorful apple nut cake featuring fresh raw apples, walnuts, and warm cinnamon, perfect for cozy gatherings or afternoon tea.
Ingredients
Instructions
- Mix together the flour, salt, cinnamon, baking powder, and soda; set aside.
- In a separate bowl, combine sugar, oil, eggs, vanilla, and chopped apples; mix well.
- Gradually add the flour mixture to the wet ingredients, stirring until just combined.
- Fold in the chopped walnuts.
- Pour the batter into an angel food cake pan.
- Bake at 375°F (190°C) for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider sifting the flour before measuring. If you're short on walnuts, pecans can be a great substitute. For a twist, try adding a teaspoon of nutmeg or using brown sugar in place of some of the granulated sugar. This cake is quite sweet, so feel free to reduce the sugar slightly if desired. You can also replace some of the oil with unsweetened applesauce for a healthier option.
Serving Suggestions
Slice the Raw Apple Nut Cake and serve it warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. For a delightful breakfast or snack, enjoy it with a hot cup of coffee or tea. This cake also makes a great accompaniment to brunch, alongside dishes like Butterscotch Crescents.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, slice the cake and warm in the microwave for about 10-15 seconds, or in a preheated oven at 350°F (175°C) for about 5-10 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Raw Apple Nut Cake contains roughly 1264 calories, with 15g protein, 104g carbohydrates, and 91g fat. It is an excellent source of protein (30% of the Daily Value), iron (26% of the Daily Value), and calcium (22% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 755mg 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 make this cake gluten-free?
Yes, you can substitute the regular flour with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum for the best texture. The baking time may vary slightly, so check for doneness with a toothpick.
What can I use instead of eggs in this recipe?
You can replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will keep the cake moist while making it suitable for vegan diets.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. It should also spring back when gently pressed. If the top is browning too quickly, cover it loosely with foil during the last part of baking.
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).