Shenondoah Valley Apple Cake
A moist, flavorful apple cake with walnuts and a hint of vanilla, perfect for cozy gatherings or dessert tables, showcasing fresh apples and warm spices.
Ingredients
Instructions
- Beat together oil, sugar, eggs, and vanilla for 3 minutes.
- Sift 2 cups of flour, salt, and baking soda.
- Add dry ingredients to the mixture, beating well after each addition.
- Stir in diced apples.
- Combine chopped walnuts with 4 teaspoons of flour and stir into the batter.
- Pour the batter into a greased and floured 13 x 9 x 2-inch pan.
- Bake at 350°F (175°C) for 1 hour.
- Cool in the pan on a rack.
Tips & Substitutions
For a moister cake, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. If you're out of walnuts, pecans or almonds can be excellent substitutes. To enhance flavor, consider adding a teaspoon of cinnamon or nutmeg. Ensure your apples are diced uniformly for even baking, and don't skip the greasing and flouring of the pan to prevent sticking.
Serving Suggestions
Serve this cake warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It pairs beautifully with Aunt Willie's Salad for a balanced meal or can be enjoyed as a dessert alongside coffee or tea. Consider dusting the top with powdered sugar for a festive touch.
Storage & Reheating
Store any leftover Shenondoah Valley Apple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds or warm in the oven at 350°F (175°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Shenondoah Valley Apple Cake contains roughly 271 calories, with 3g protein, 39g carbohydrates, and 4g fat. Note that it is relatively high in sodium, at 832mg per serving (36% 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 fruits instead of apples?
Yes, you can substitute apples with pears or peaches for a different flavor profile. Keep in mind that the moisture content might vary, so adjust the baking time accordingly to ensure the cake cooks evenly.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, simply replace the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum for the best texture, and check that all other ingredients are gluten-free.
Can I make this cake ahead of time?
Yes, this cake can be made a day or two in advance. Just cool it completely, then wrap it tightly in plastic wrap and store it at room temperature. This allows the flavors to meld, making it even more delicious when served.
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).