Shenandoah Valley Apple Cake
Indulge in the comforting flavors of the Shenandoah Valley with this moist and rustic apple cake, a true celebration of fall baking. Bursting with tender Granny Smith apple pieces, warm cinnamon spice, and an optional crunch of pecans or walnuts, this cake is a perfect balance of sweetness and texture. The crowning touch? A luscious brown sugar glaze that seeps into every bite, adding a rich, buttery finish. With just 20 minutes of prep time and straightforward steps, this versatile dessert is ideal for holiday gatherings, potlucks, or a simple weeknight treat. Serve it dusted with powdered sugar for a charmingly elegant presentation, and watch it disappear in seconds! A must-try for apple dessert lovers, it’s your new go-to recipe for cozy baking.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 1 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 3 cups Granny Smith apples, peeled, cored, and chopped
- 1 cup Chopped pecans or walnuts (optional)
- 1 tablespoon Unsalted butter
- 2 tablespoons Brown sugar
- 2 tablespoons Milk
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or bundt pan and set it aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until well combined.
In a separate medium bowl, whisk together the vegetable oil, vanilla extract, and eggs until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Avoid overmixing.
Fold in the chopped apples and nuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, leveling the surface with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze. In a small saucepan over low heat, melt the unsalted butter. Stir in the brown sugar and milk, cooking just until the sugar dissolves and the mixture is smooth. Remove from heat.
Once the cake is done baking, remove it from the oven and let it cool for 15 minutes in the pan. Poke small holes across the surface using a skewer or toothpick.
Pour the prepared glaze evenly over the warm cake, allowing it to seep into the holes.
Let the cake cool completely before slicing. If desired, sprinkle with powdered sugar for garnish before serving.
Nutrition Facts
Calories |
6032 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.7 g | 410% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 2684 mg | 117% | |
| Total Carbohydrate | 777.8 g | 283% | |
| Dietary Fiber | 40.1 g | 143% | |
| Total Sugars | 504.2 g | ||
| Protein | 65.3 g | 131% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 356 mg | 27% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
