Julie Clark
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Apple Walnut Cake
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Apple Walnut Cake is a moist snack cake with apples and walnuts in every bite. It’s one of the best apple recipes to make during the apple picking season. This cake is so full of flavor that no frosting is needed. A simple dusting powdered sugar will do.
My mom and dad have had apple trees for years. I’ve gotten to enjoy their applesauce, pies and cobblers over the years. I knew I wanted apple trees when I got my own house.
Fast forward 16 years later and guess what? I have my own apple trees! They are still small, but every year they are full of blossoms so one day we will be harvesting. I can picture myself using those perfectly round McIntosh apples in a few pies, apple danishes and apple walnut cake of my very own.
I still love the simplicity of this little Apple Walnut Cake. Apples take center stage. Cinnamon and walnuts pair perfectly with those apples.
About this Apple Walnut Cake Recipe:
- Flavor: This cake is loaded with apple cinnamon flavor. If you remember any type of apple cake or bread from when you were young, this will remind you of it. Simple and comforting!
- Texture: Keep the walnuts and apple pieces larger for more texture, or chop them finely for less texture. The cake is moist and tender either way.
What are the best apples for apple cake?
You’ll see that this cake is stuffed full of apples.
Granny Smith, Honeycrisp, Jonathan and Gala apples all great apples for baking are commonly found in grocery stores. Braeburn and Winesap are delicious too.
Do you have to peel apples for baking?
You don’t have to, but I highly recommend it. I don’t like the texture of baked apple skins in my cakes, pies and breads, so I always peel the apples.
Here’s a little tip.
The best invention ever is an Apple Pie Peeler/Corer. It makes working with apples a breeze. Just as we told you when we made the Amish Apple Goodie, those hand-crank peelers are a life-saver if you do much baking with apples at all. In about 3 minutes you’ll have the 5 apples that are needed for this recipe completely ready.
How to Make Apple Walnut Cake
- Preheat the oven to 350ºF. Spray a 9×13″ baking pan with cooking spray.
- In a large bowl, stir together the eggs, sugar, oil and vanilla.
- In a separate bowl, sift together the flour, baking soda, cinnamon and salt.
- Add the dry ingredients to the egg mixture mix just until blended.
- Fold in the apples and nuts.
- Pour the batter into a 9×13 pan and spread evenly.
- Bake for 40-45 minutes.
I wanted to keep the apple walnut cake basic, so I put an effortless dusting of powdered sugar on top. It makes the cake look pretty and gives just a touch of extra sweetness to the cake.
Recipe Variations
- Add other spices such as nutmeg, allspice or cloves. They all pair well with apples.
- Try adding raisins if your family wouldn’t mind.
- Want frosting on the cake? I recommend a cream cheese frosting.
- Serve with a scoop of vanilla ice cream and caramel sauce for a special treat.
Storage Instructions
Store in an airtight container at room temperature for up to 2 days. Then store in the fridge or freezer.
For longer term freezer storage, wrap in plastic wrap, then place in a second container and freezer for up to 6 weeks. Allow the cake to thaw completely before unwrapping it.
This apple walnut cake is my idea of a great start to a morning. Along with a cup of Russian tea or coffee, of course. And it’s the perfect ending to a long day. Enjoy!
Apple Walnut Cake
Apple Walnut Cake is a moist cake with apples and walnuts in every bite. This cake is so full of flavor that no frosting is needed. A simple dusting powdered sugar will do!
Servings 15
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Ingredients
- 3 large eggs
- 1 3/4 cup granulated sugar 350 grams
- 1 cup canola oil 205 grams
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 267 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon cinnamon 2 grams
- 1/4 teaspoon salt
- 5 medium Granny Smith apples peeled, cored and chopped (470 grams)
- 1 cup chopped walnuts 128 grams
- 1/4 cup powdered sugar 33 grams
Instructions
- Preheat the oven to 350ºF. Spray a 9×13" baking pan with cooking spray.
- In a medium-size bowl, blend together the eggs, sugar, oil and vanilla.
- In a separate bowl, sift together the flour, baking soda, cinnamon and salt.
- Add the flour mixture to the egg mixture mix just until blended.
- Fold in the apples and nuts.
- Pour the batter into a 9×13 pan and spread evenly.
- Bake for 40-45 minutes.
- Allow the cake to cool and then sprinkle the top with powdered sugar.
- Store in an airtight container at room temperature for up to 2 days. Refrigerate or freeze after that.
Video
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 269kcal | Carbohydrates: 47g | Protein: 4g | Fat: 7g | Cholesterol: 37mg | Sodium: 127mg | Potassium: 130mg | Fiber: 2g | Sugar: 31g | Vitamin A: 85IU | Vitamin C: 2.9mg | Calcium: 21mg | Iron: 1.2mg
Apple Recipes You’ll Love
During apple season, you might find you want a new apple recipe to enjoy. Here’s a few we love!
I baked this cake last night. I LOVE sweets, but this cake was way way too sweet.
For anyone who wants to try this cake- I would probably do 1 cup instead of 1 3/4 cups of sugar next time. Other than that, it was super moist and absolutely loved the walnuts and apple combination! Thanks for sharing the recipe !
Hi! What type of apples did you use?
What variety of apple do you use? Grannies? Rome? Gala? SomethIng else???
I just made this snack cake with 7 apples from the apple tree in my backyard. I didn’t think any recipe could make these apples taste good because the apple itself is a bit sour and not my favorite taste. BUT THIS CAKE WAS WAY TOO GOOD and brought out the best flavors of the apple while still being light and delicious!!! 10/10 recommend 🙂
Sounds delicious and will make for family gatherings. What ratios of ingredients could I use to reduce for 8×8 pan to bake one for home too?
Hi there,
I was wondering if it’s 350F fan oven or not?
Thanks!
This cake is an absolute winner!! I have made it twice in the past week as it gets devoured by anyone walking past the kitchen. There was literally a conversation between my husband and I about how we need to avoid taking a bite till after dinner otherwise we’ll eat it all up! My daughters school is having a little Christmas feast for her age group and I was thinking to do this recipe in cupcake molds instead. Please let me know if you have attempted that. I guess I would need to decrease the baking time…? Any tips will… Read more »
This recipe is almost exactly the recipe that my grandmother made in her kitchen and I committed to memory as a young cook, having made it so often. The only differences are 1 cup more flour, 1/4 cup more sugar and 1/4 tsp more salt in mine. The batter is very thick. I just made it this evening for the first time in a long while and used this recipe for comparison. I’ll be interested to see if mine turned out as ” perfect ” as everyone describes this one. I haven’t rated it yet because I’m still experimenting to… Read more »
What a delicious cake! Thank you for this recipe! Used Granny Smith.
Also you don’t say what kind of Apple. What do you use or doesn’t it matter. Is that golden delicious or Granny Smith in picture?
Can you bake it in a Bundt pan? If yes how long do you suggest.
Do I have to refrigerate overnight or can I leave it out ?
350° C or F?
Please specify
An excellent recipe ,my first time baking an apple cake and my whole family loved it😊
Made with underripe mangoes as I live in West Africa where we are awash in them this time of year. A great recipe I’ll make again.
This was so easy and so good! Delicious with ice cream or without. I didn’t peel the apples which saved time and added a little nutrition. Great recipe.