Apple Walnut Cake is a damp, soft cake that I like to include in my fall baking lineup. It’s full of apple chunks and crisp walnuts, and is cozy with warm spices. This simple cake can be a delicious dessert, a coffee or tea snack, or a breakfast.
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It’s apple season and I’m lucky to live in a place with abundant orchards, and I don’t have my own apple tree, but fresh apples are abundant. This old fashioned Apple Walnut cake is one of the recipes I love to make with them. Along with my Apple Ricotta Cake, it’s a family favorite.
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Why do you like this apple cake?
Easy to make. You can stir this walnut apple cake together in 15 minutes, with the most time-consuming part being peeled off and sliced. Simple ingredients. This is the best apple cake, as there is nothing complicated, so perhaps the ingredients on hand are readily available. Delicious autumn flavor. This fluffy, damp cake is the perfect autumn dessert with a delicious crunch of warnuts.
Ingredient Notes
The amount of ingredients and complete instructions can be found on the printable recipe card at the end of this post.
egg. I use three large eggs. olive oil. You can use vegetable oils, but I like the subtle flavor that olive oil gives. Brown sugar. Brown sugar adds moisture and a lovely caramel flavour. white sugar. White sugar gives the apple walnut cake a crisp look. Vanilla extract. For another layer of flavor.
flour. When I first published this recipe in 2018, I used the usual all-purpose flour. I tested this recipe with almond flour. However, I currently use all purpose gluten-free blends, including a 1:1 ratio, Xanthan Gum. The results were pretty much the same as the original and were perfect. Therefore, feel free to use comfortable flour. baking soda. The acidity of apples and walnuts works with baking soda to produce carbon dioxide. This will create air bubbles, raise the cake, making it light and fluffy. spices. The walnut and apple flavor of this cake is elevated with warm spices of cinnamon, nutmeg and allspice.
Apple. Any apple varieties are available, but the best ones for baking are the slightly tart and firm textured variety. Grandma uses Smith apples. Other good choices are Honey Crisp, Brayburn, Pink Women, or Jonagold. Avoid using soft types such as Red Delicious and McIntosh Apples. Walnuts. If you are buying walnut pieces, you don’t need to chop them up, but if not, give them a coarse chop.
How to make it, step by step
Peel off the apple, core, chop. Add the eggs, oil, sugar and vanilla to the bowl of a stand mixer. (Or use an electric mixer in a large bowl. Shake at slow speed for 1 minute. In another bowl, whisk together the flour, baking soda, salt and spices.
Add the flour mixture to the wet ingredients and stir together. Fold the apple chunks and walnuts. Spread the batter in a pot. Bake for 45-55 minutes. Cool with a wire rack.
Tip
egg. For best results from baking, lay eggs at room temperature. If you forget to remove the eggs from the fridge, soak them in a bowl of warm (not hot) water for 5 minutes. nuts. I prefer walnuts in this particular recipe, but pecans (not candied pecans) are also perfect for this cake. Other nuts that work are hazelnuts, slivered almonds, or macadamia nuts. Apple. For the best cake texture, peel off the apples. spices. This is a light and spice cake. You can also remove spices if necessary, or add inger, cardamom, or cloves. Use 1/1 teaspoon. You can also use Apple Pie Spice or pumpkin spices instead. Cake bread. I’m using 10 inch round cake pans here. I have made this cake in the past using 10 inch bunt cake pans, and although it turned out completely, I need to increase the baking time by 5-10 minutes. You can also use a 9-inch springform pan or a 9-inch square pan. For these two frying pans, you will have a deeper cake and again you will need to increase the baking time by 5-10 minutes. High altitude. The recipes on this site are baked at an altitude of 1100 feet. Baking times and temperatures vary at high altitudes. Find out more about these adjustments and other adjustments to this post at King Arthur Baking.com. Allergens. This cake is gluten-free (as I did) if you use a gluten-free flour blend. The recipe also contains no dairy products. Make the nuts free by omitting the walnuts or replacing them with raisins or dried cranberries. This is an egg-free vegan cake, replaced with flax eggs. (I haven’t tried this recipe). Frosting. This cake is perfect with just powdered sugar dust. (Use a small sieve to dust the top of the cake). However, you can make the glaze with an powdered sugar mix with a bit of apple juice, lemon juice, or apple cider. I love the caramel sauce and vanilla ice cream scoop. Storage. Store cakes in an airtight container at room temperature for up to 2 days. Then store in the fridge for up to 3 days. frozen. This cake freezes well when it’s completely cool. Wrap either the whole cake or individual slices tightly in plastic wrap and place in a bag that can be re-crowded for up to 3 months. Thaw the cake at room temperature in packaging to prevent drying.
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Apple walnut cake
Apple Walnut Cake is a damp, soft cake that I like to include in my fall baking lineup. It’s full of apple chunks and crispy toasted walnuts, and is cozy with warm spices. This simple cake can be a delicious dessert, a coffee or tea snack, or a breakfast.
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Serving: 16 Serving
calorie: 284kcal
Instructions
Preheat the oven to 350°
Prepare a 10-inch round cake pan by spraying it with cooking spray or lined with parchment.
Apples, cores, dice skins, cores, dice. Once you dice, you should have 2-2.5 cups of apples.
Add eggs, sugar, brown sugar, vegetable oil and vanilla extract to a bowl of a stand mixer or to a bowl using an electric hand mixer.
Hit at slow speed for 1 minute.
In a medium bowl, mix flour, baking soda, salt, cinnamon, nutmeg and allspice.
Add the dry ingredients to the egg mixture and use a spoon to stir until combined. (The cake batter will become thicker).
Mix the apple and walnuts.
Spread the flour evenly on the prepared bread
Bake in the center of the oven for 45-55 minutes or until the toothpick inserted into the center of the cake is clean. The top must be golden brown.
Cool with a wire rack.
Note
egg. For best results from baking, lay eggs at room temperature. If you forget to remove the eggs from the fridge, soak them in a bowl of warm (not hot) water for 5 minutes.
nuts. I prefer walnuts in this particular recipe, but pecans (not candied pecans) are also perfect for this cake. Other nuts that work are hazelnuts, slivered almonds, or macadamia nuts.
Apple. For the best cake texture, peel off the apples.
Cake bread. I’m using 10 inch round cake pans here. I have made this cake in the past using 10 inch bunt cake pans and it’s been perfect. You can also use a 9-inch springform pan or a 9-inch square pan.
Allergens. This cake is gluten-free (as I did) if you use a gluten-free flour blend. The recipe also contains no dairy products. Make the nuts free by omitting the walnuts or replacing them with raisins or dried cranberries. This is an egg-free vegan cake, replaced with flax eggs. (I haven’t tried this recipe).
Frosting. This cake is perfect with just powdered sugar dust. (Use a small sieve to dust the top of the cake). However, you can make the glaze with a little apple juice or apple cider with a powdered sugar mix. I love the caramel sauce and ice cream scoop.
Storage. Store cakes in an airtight container at room temperature for up to 2 days. Then store in the fridge for up to 3 days.
frozen. Wrap either the whole cake or individual slices tightly in plastic wrap and place in a bag that can be re-crowded for up to 3 months.
nutrition
Serving: 1slice | calorie: 284kcal | carbohydrates: 35g | protein: 3g | fat: 15g | Saturated fat: 2g | Polyunsaturated fat: 8g | January Saturated Fat: 3g | Trans Fat: 0.1g | cholesterol: 35mg | sodium: 228mg | potassium: 96mg | fiber: 2g | sugar: 18g | Vitamin A: 82iu | Vitamin C: 3mg | calcium: 15mg | iron: 1mg
