West Virginia Apple Black Walnut Cake
A moist and flavorful apple cake infused with warm spices and crunchy black walnuts, perfect for autumn gatherings or everyday indulgence with a cup of tea.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Combine raw apples and sugar in a bowl and set aside to let stand.
- Beat eggs slightly in a large mixing bowl.
- Add sifted flour, salt, baking soda, cinnamon, and nutmeg to the eggs and mix well.
- Add the apples, sugar, and chopped black walnuts to the batter and mix thoroughly.
- Pour the batter into a greased and floured tube pan.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added moisture, consider substituting half of the oil with applesauce. If black walnuts are unavailable, regular walnuts can be used, though the flavor will differ slightly. Ensure the apples are well-drained after standing to prevent excess moisture in the batter. You may also add raisins or cranberries for a fruity twist. This cake pairs beautifully with Mrs. Harter'S Icing for a sweet finish.
Serving Suggestions
Serve slices of the cake warm or at room temperature, optionally dusted with powdered sugar or drizzled with Apple Walnut Syrup for added sweetness. It makes a delightful dessert alongside a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a cup of coffee or a spiced chai for a comforting afternoon treat.
Storage & Reheating
Store any leftover 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, slice the cake and warm each piece in the microwave for about 10-15 seconds or until just warmed through, ensuring it retains its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of West Virginia Apple Black Walnut Cake contains roughly 999 calories, with 1g protein, 13g carbohydrates, and 103g fat. It is a good source of dietary fiber (14% of the Daily Value). Note that it is relatively high in sodium, at 1200mg 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 different types of apples for this cake?
Yes, you can use a mix of sweet and tart apples such as Granny Smith and Honeycrisp to add depth of flavor. Just ensure they are raw and chopped into small pieces for even distribution in the batter.
How can I make this recipe gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. This will help maintain the cake's structure and texture while allowing those with gluten sensitivities to enjoy it.
Can I freeze the cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving, and enjoy the same delicious flavors as freshly baked.
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).