West Virginia Mountain Cake
A moist, flavorful apple cake with cinnamon and walnuts, perfect for fall gatherings or cozy afternoons, combining tender apples with warm spices and crunchy nuts.
Ingredients
Instructions
- Combine chopped raw apples and sugar and let stand to prepare the rest of the mixture.
- Beat the eggs separately.
- Add and beat in oil, vanilla, and sifted self-rising flour, and cinnamon.
- Stir in chopped walnuts to the apple and sugar mixture.
- Add the apple mixture to the egg mixture and fold in the dry ingredients.
- Pour the batter into a greased and floured long or tube pan.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a richer flavor, consider using a mix of sweet and tart apples, like Granny Smith and Honeycrisp. You can substitute vegetable oil for corn oil if needed. If you're looking for a healthier twist, unsweetened applesauce can replace some of the sugar. Make sure to sift the flour for a lighter cake texture, and adjust cinnamon to your taste for a warm spice profile.
Serving Suggestions
Serve this delightful Mountain Cake warm or at room temperature, dusted with powdered sugar for a touch of sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, consider serving it alongside a light salad like Granny'S Waldorf Salad or a cup of hot coffee for an afternoon treat.
Storage & Reheating
Store leftover Mountain 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, place a slice in the microwave for 10-15 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of West Virginia Mountain Cake contains roughly 2921 calories, with 18g protein, 156g carbohydrates, and 246g fat. It is an excellent source of vitamin C (74% of the Daily Value), iron (39% of the Daily Value), and protein (35% of the Daily Value), and a good source of potassium and calcium. It also contributes 9g of dietary fiber toward your daily target.
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 nuts in this recipe?
Yes, you can substitute walnuts with pecans or almonds for a different flavor profile. Just make sure to chop them coarsely for added texture. If you prefer a nut-free version, simply omit the nuts altogether, and the cake will still be delicious.
What types of apples are best for this cake?
The best apples for Mountain Cake are a mix of sweet and tart varieties. Granny Smith apples add a nice tartness, while Fuji or Honeycrisp bring sweetness. Experimenting with different combinations will enhance the flavor complexity of the cake.
Can I make this cake ahead of time?
Absolutely! This cake can be made a day in advance and actually tastes better as it sits, allowing the flavors to meld. Just ensure it's stored properly in an airtight container. You can also freeze it for up to three months; just thaw it at room temperature 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).