This is my family’s apple walnut supreme cake recipe! It is so moist and oh, so yummy.
Memories, Light the corners . . .
I love this apple walnut supreme cake. I have been eating this apple walnut cake since I was a child.
Why do I love this cake? It is so moist. In fact, it gets more moist as the days go by. It also gets darker with age.
It is the apples that make it that way, I think.
If you have been reading my blog for a while, you will know that I love chocolate.
In fact, my love for chocolate usually makes me wonder why someone would want a white/yellow/lemon cake over a chocolate one. And I will admit, I am secretly disappointed when we go somewhere and I see the cake isn’t chocolate.
Christopher: Secretly? You don’t guard your facial expression.
Do I refuse the other lesser cakes? No. I almost never say no to dessert. But I certainly don’t enjoy them as much as I would if they were chocolate. Because I could roll around in a chocolate cake.
This apple walnut cake almost makes me forget about my love for all things chocolate.
Okay, I’m exaggerating. It’s just a temporary distraction! But I do enjoy it so! And you will too if you make it.
On to the Family Apple Walnut Supreme cake
I preheat the oven to 350 degrees Fahrenheit.
The first thing I do is peel the apples and cut them into slices. I add 3/4 cup of sugar to them, mix the two ingredients together and set them aside. I used two apples, which you can see below.
The first thing Christopher does is grease our 9 x 9 pan and flour it. His assistance is greatly appreciated.
Next, I beat together an egg, 1/4 cup of oil and 1 teaspoon vanilla until they are incorporated.
I gather the rest of the ingredients, flour, baking soda, cinnamon, salt and nuts.
This next photo is the bowl of apples and the sugar, mixed together.
Leaving them in the bowl, I cut the apples into smaller pieces and mix them all around again.
Time to mix the rest of the ingredients.
I grab my mixing bowl and alternate the dry ingredients with the wet ingredients, using my spatula to incorporate them all, including the walnuts, which I add last.
I transfer the apple batter into the greased and floured pan.
I pop it in the oven and bake it for 35 minutes.
I halved this recipe since it is just Christopher and myself eating the finished product. If you want to use a 13 x 9 sized pan, you can double the recipe, but in that case, only bake it for 50 minutes.
DING! That was a quick 35 minutes.
Fresh out of the oven! It smells divine! And the color is perfect!
Now to cut two pieces and plate them.
Time to look at a forkful.
I hope you enjoyed this recipe!
Please feel free to comment, Pin any photo to Pinterest and Yum the recipe to Yummly!Print
This extremely moist apple walnut cake is so good, it will be hard to not eat the whole thing! It gets more moist as time goes by.
- 2 macintosh apples, peeled, cored and sliced into smallish chunks
- 3/4 cup sugar
- 1 egg
- 1/4 cup olive oil or vegetable oil
- 1 teaspoon vanilla
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 cup chopped walnuts
- 9 x 9 pan, greased and floured
- Preheat the oven to 350 F
- Combine apples, sugar and cinnamon, combine and set aside
- With a stand mixer or hand mixer, beat eggs, oil and vanilla for 2 minutes
- Cut the apples into smaller pieces and stir it again so the sugar and cinnamon coats all the pieces.
- In the mixing bowl with the egg mixture, alternately add the apples and the dry ingredients, lastly stirring in the chopped walnuts
- Transfer the apple batter to the pan and bake 30 – 35 minutes, until done
- Cut a piece
- Plate a piece
- Eat a piece
Not sure why I don’t cut the apple into pieces before I add the sugar and cinnamon. You can do that. Also choose what size of apple chunks you would like in your cake. I prefer big!