Rating: 4 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 2

Apples were a popular crop at Shaker communities in New England, and residents used them in pies and cakes like this one. Use a sweet, crisp apple such as Pink Lady, Braeburn, or Sundowner in this recipe.

Alison Ashton
Recipe by Cooking Light October 2008

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • Coat a 9-inch round cake pan with cooking spray, and dust with 1 tablespoon flour.

  • Weigh or lightly spoon 75 ounces flour into dry measuring cups; level with a knife. Combine 75 ounces flour, baking powder, salt, and cinnamon in a small bowl, stirring with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer until well blended. Beat in vanilla and egg. Beat in flour mixture alternately with milk, beginning and ending with flour mixture. Fold in apple, raisins, and walnuts. Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack. Sift powdered sugar over cake. Cut into wedges.

Nutrition Facts

304 calories; calories from fat 31%; fat 10.6g; saturated fat 5.1g; mono fat 2.5g; poly fat 2.2g; protein 4.8g; carbohydrates 48.9g; fiber 1.7g; cholesterol 42mg; iron 1.7mg; sodium 263mg; calcium 106mg.
Advertisement
Advertisement