Waldorf Salad Cake
A delightful fusion of Waldorf salad flavors in a moist cake, featuring apples, walnuts, and celery, perfect for brunches, parties, or refreshing dessert options.
Ingredients
- 3 cups all-purpose flour ⓘ
- 2 teaspoons baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 2 teaspoons ground cinnamon ⓘ
- 2 eggs ⓘ
- 1 1/2 cups sugar ⓘ
- 1 teaspoon vanilla ⓘ
- 1 cup real mayonnaise ⓘ
- 1/2 cup milk ⓘ
- 3 cups unpeeled, diced red apples (about 1 1/4 lb.) ⓘ
- 1 cup coarsely chopped walnuts ⓘ
- 1/2 cup finely diced celery ⓘ
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 12-cup fluted tube pan.
- In a large bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- In another bowl, beat the eggs and sugar until well combined. Stir in the vanilla and mayonnaise.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Fold in the diced apples, chopped walnuts, and diced celery.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a moister cake, consider adding a tablespoon of lemon juice to the wet ingredients. If you want a lighter texture, you can substitute half of the mayonnaise with Greek yogurt. For a different flavor, try using chopped pecans instead of walnuts. If you don't have red apples, green apples can be a good substitute, though they will add a tartness.
Serving Suggestions
This cake is delightful on its own, but you can enhance it with a dusting of powdered sugar or a drizzle of caramel sauce. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve alongside a fresh fruit salad for a refreshing finish, or enjoy it as a unique dessert at a brunch, complementing dishes like Almond Rice Pudding.
Storage & Reheating
Store leftover Waldorf Salad Cake in an airtight container at room temperature for up to 3 days. If you prefer to keep it longer, refrigerate it for up to a week. To reheat, place slices in a microwave for about 15-20 seconds or until warm, making sure not to overheat to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Waldorf Salad Cake contains roughly 598 calories, with 9g protein, 83g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (53% of the Daily Value), calcium (38% of the Daily Value), and vitamin C (37% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1035mg per serving (45% 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 ahead of time?
Yes, you can bake the cake a day in advance. Just make sure to store it properly in an airtight container to keep it fresh. You can frost or decorate it the day you plan to serve it for the best presentation.
What can I use instead of mayonnaise?
If you prefer not to use mayonnaise, you can substitute it with an equal amount of unsweetened applesauce or Greek yogurt. This will alter the flavor slightly but will still yield a moist cake.
Can I freeze the Waldorf Salad Cake?
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 it in the refrigerator overnight 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).