Shenandoah Valley Apple Cake
A moist, flavorful apple cake featuring diced peeled apples and crunchy walnuts, perfect for autumn gatherings or cozy family desserts with a hint of vanilla and spice.
Ingredients
Instructions
- Beat together the oil, sugar, eggs, and vanilla for about 3 minutes.
- Mix together flour, salt, and baking powder.
- Add dry ingredients to the wet mixture, beating well after each addition.
- Stir in the diced peeled apples.
- Combine chopped walnuts with 1 tablespoon of flour, if desired, and fold into the batter.
- Pour the batter into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, you can substitute half of the oil with applesauce. If you prefer, use pecans instead of walnuts for a different nutty flavor. Make sure to dice the apples evenly for consistent baking, and you can use a mix of sweet and tart apples for more depth of flavor. This cake is also delicious with a sprinkle of cinnamon in the batter.
Serving Suggestions
Serve the apple cake warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a slice of Lemon Lace Cake for dessert variety. You can also enjoy it alongside a cup of coffee or tea for a delightful afternoon treat.
Storage & Reheating
Store leftover Shenandoah Valley Apple Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm slices in the microwave for about 15-20 seconds, or in a preheated oven at 350°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Shenandoah Valley Apple Cake contains roughly 490 calories, with 5g protein, 66g carbohydrates, and 24g fat. It is a good source of calcium (18% of the Daily Value), vitamin C (16% of the Daily Value), and protein (10% of the Daily Value). Note that it is relatively high in sodium, at 913mg per serving (40% 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 in this recipe?
Yes, you can use a mix of sweet and tart apples to enhance the flavor profile of the cake. Varieties like Granny Smith and Honeycrisp work well together, providing a nice balance of sweetness and tartness.
Is it possible to make this cake without nuts?
Absolutely! You can omit the walnuts entirely if you have nut allergies or simply prefer a nut-free cake. The cake will still be delicious and moist without them.
Can I freeze the apple cake for later?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. Thaw in the refrigerator 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).