Apple Walnut Cake
This delicious apple walnut cake recipe is a family favorite for a reason. Loaded with fresh apples, cinnamon, and crunchy walnuts, this moist and flavorful cake is the perfect easy dessert. Serve with a scoop of vanilla ice cream and enjoy!
This cake is a family favorite and I’ve been eating it for as long as I remember. What I love most about this apple cake is how moist it is.
I also love that the flavors are perfectly balanced and tastes like an Autumn day!
Even though I’m a chocolate fiend, when I was growing up, I would ask for this cake just about as much as I’d ask for my grandmother’s chocolate cake.
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Helpful tips
- We’ve always used macintosh apples in this cake, but cortland works just as well.
- Even though you will be peeling the apples, still wash them to remove any residual pesticides. Here’s how: I use this cloth. It has a coarse side and a smooth side. Run water over the apple and rub the skin with the coarse side of the cloth, rinse well with cold water. On a side note, if I want to shine my apples, I use the smooth side after washing them.
- I use raw cane sugar in this recipe but light brown sugar or white sugar works just as well.
- We have never put frosting this cake as I don’t believe it needs it, but if you like to drizzle a glaze on it, I have a great recipe here.
- My go to flour is organic sprouted spelt flour, but I’ve also used all purpose flour, and whole wheat flours – and they all work well.
- Don’t like walnuts? Use whatever baking nuts you prefer.
- As all ovens are different – check the cake with a cake tester after 45 minutes. My oven takes 50 minutes.
- This cake is so moist that you will not remove it from the pan, but cut and serve each piece out of it.
- I usually store this cake on the counter, still in the pan with plastic wrap on it. But if it is hot outside, I remove each piece, place in an airtight container and store it in the refrigerator.
How to make apple walnut cake
Pre-step
Preheat the oven to 350 degrees Fahrenheit and liberally grease and flour a 9 x 9 pan. Also get 2 mixing bowls – one of them should be a large bowl.
Step one
Gather the ingredients – macintosh apples, sugar, and flour. (A)
Step two
Cut apples into chunks and add to the large bowl. Add sugar and mix with a spatula or large spoon until the apples are covered. (B)
Step three
Gather the eggs, cinnamon, baking soda, salt, and vanilla extract. (C)
Step four
In a separate bowl, whisk eggs, oil, and vanilla extract until incorporated.
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Step five
Add flour, cinnamon, baking soda, and salt to the apple mixture. Top it off with the wet ingredients and mix with your spatula.
Step six
Pour and transfer the apple batter into the greased and floured pan. (D)
Step seven
Bake for 45 – 50 minutes. It should brown somewhat and when you stick a cake tester in, it should come out clean.
Cut in the apple walnut cake in squares and get ready to plate a piece.
Time to eat at a forkful.
Yum.
I hope you enjoyed this apple walnut cake recipe!
Other popular cake recipes
And as always, may all your dishes be delish!
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Apple Walnut Cake
Ingredients
Instructions
- Preheat the oven to 350 F and liberally grease and flour a 9 x 9 pan.
- In a large bowl, combine apples, and sugar, combine and set aside.4 macintosh apples, 1.5 cups sugar
- In another bowl, whisk together the eggs, oil, and vanilla until combined.2 egg, 1/2 cup olive oil, 2 teaspoon vanilla
- In the mixing bowl with the apples and sugar, add the dry ingredients and chopped walnuts. Fold in the wet ingredients and stir until just combined.2 cups flour, 1.5 teaspoon baking soda, 1 teaspoon salt, 2 teaspoon cinnamon, 1/2 cup chopped walnuts
- Transfer the apple batter to the pan and bake 50 minutes or until done. The cake tester should come out clean.
- Plate, eat, and enjoy.
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- We’ve always used macintosh apples in this cake, but cortland works just as well.
- Even though you will be peeling the apples, still wash them to remove any residual pesticides. Here’s how: I use this cloth. It has a coarse side and a smooth side. Run water over the apple and rub the skin with the coarse side of the cloth, rinse well with cold water. On a side note, if I want to shine my apples, I use the smooth side after washing them.
- I use raw cane sugar in this recipe but light brown sugar or white sugar works just as well.
- We have never put frosting this cake as I don’t believe it needs it, but if you like to drizzle a glaze on it, I have a great recipe here.
- My go to flour is organic sprouted spelt flour, but I’ve also used all purpose flour, and whole wheat flours – and they all work well.
- Don’t like walnuts? Use whatever baking nuts you prefer.
- As all ovens are different – check the cake with a cake tester after 45 minutes. My oven takes 50 minutes.
- This cake is so moist that you will not remove it from the pan, but cut and serve each piece out of it.
- I usually store this cake on the counter and still in the pan with plastic wrap on it. But if it is hot outside, I remove each piece, place in an airtight container and store it in the refrigerator.
This was amazing and moist. I will make it again.
Thank you Brandi!
This is a small recipe ¡ How would you double it for a 9×13
Hi Linda, in the recipe card there is a serving field. Just double it there and it will calculate it for you. Let me know if you need anything else. Thanks.
I tried to use the serving field — it won’t work. i would like to use a 13×9 pan.
I would double the recipe for 13 x 9 pan. I hope this helps. And thank you for your comment, Kathy.
Yum, Elaine! I’m crazy about apple cakes and this one was great! It so nice Christopher helps you grease the pans!! 🙂
Haha. Thanks Beth. Yes, Christopher is a gem!
Apple cakes are my favorite cakes. Brings back so many lovely memories from my childhood. This cake was absolutely delicious Elaine.
Thank you Natalie! I do love a good apple cake. This was a cake that only made it a day to in my house when I was growing up. Which is unfortunate because as it sits, it gets more moist and even yummier!!
It’s such a moist cake. Delicious!
Thanks, Christopher.
What a wonderful cake recipe! I love walnuts and apples so this was perfect to make. It was so good too.
Thank you Heidy It is a family favorite!
LOVE apple spice cakes in the fall! I had to leave out the walnuts as hubby is allergic. It was so good!
Thanks Marlynn!
Yum! I can see why this is a family favorite. That texture was perfect. Love the addition of cinnamon and walnuts.
Thank you, Tara.
Oh my goodness this cake was so good! I love the big chunks of apple rather than just grated apple and of course I am completely obsessed with cinnamon. This recipe is amazing!
Thanks so much Aleta!! 🙂
So easy to make, yet such a sophisticated delicious cake! It was really moist and perfectly spiced.
Thanks so much Nicoletta!
This cake was super moist. Perfect cake for Fall and all those apples I picked!
Thanks Heather! I love fall with all the fresh apples!
What a scrumptious cake cake! Easy and delicious.
Thanks, Anna.
This was moist and tender, just like a cake a should be. A perfect recipe! Thanks, Elaine!!!
Thank you Kelly! I appreciate it!
The cake was moist and delicious. Apple cakes are one of my favorites. I’m glad you used large chunks of apples in the dessert – that way you actually get the apple taste instead of a flavoring. A real winner of a recipe.
Thanks so much Marisa! I appreciate it. I love chunky fruit! 🙂
LOVE how moist and tender this cake is. It is SO good! Perfect for fall.
Thanks so much Ashley! It’s one of my family’s favorite!! 🙂
Such a great cake for fall! It’s got great flavor with the apples and walnuts!!
It’s really delicious Kathryn! Don’t tell anyone but sometimes I use my fork and mash it and then put it in my yogurt! Yum.
I’ve got a bushel of apples just begging for a purpose – found one! 🙂
Woohoo Leslie!!
I made it and it was delicious!! I wasn’t sure how it was going to be because the batter was pretty crumbly, but it’s yummy. I wonder if the batter is usually kind of crumbly or if I missed one of the liquidy ingredients.
When it was all nice and warm, I was thinking it might go well with ice cream or whipped cream.
Devie!!! It’s not usually crumbly, but I’m glad it came out delicious!
I love apples, and walnuts, and cake, so I would DEFINITELY LOVE this cake. I am saving to try!
I bet you would Anna!
Totally the perfect recipe for apple season! My friend’s apple orchard is loaded and we got a bunch of bushels and made this cake. It was so delicious.
Thanks Noel. I would love to have an apple orchard nearby!!
Lainey Looders!! Owen and I finished it off over a couple of days. We left a fork in the pan and just kept going back for taste treats. I’ll definitely be making it again.
Hehe! It’s such a family favorite and I’m glad you enjoyed it!
16 servings from a 9×9 pan seems amazing.
Cin, I’m all for cutting small pieces. That way I can eat 2 pieces and feel like I’m not eating as much if I had one big piece. 😉 My sister cuts 9 pieces, but I find them too big. Thank you for your comment!
This cake is amazing! So tasty and because of it I won a baking competition at work! 🙂
That’s so fun! You have made my day and I’m so happy you won! Thanks for letting me know Amba!
I used half the sugar and two kinds of cinnamon with the apples, which I did not peel. In addition, I used safflower oil, which is really buttery.
For a topping, I made an enhanced chantilly with sour cream, wildflower honey and lemon zest.
I really am glad you enjoyed it. I love all the additions and subtractions you’ve made. And that topping sounds heavenly! Thank you for taking out the time to comment, James. I really appreciate it.
It was so yummy and I think it would be fun to spike the whipped cream with calvados or brandy
Oooo yes, either would be perfect. I would lean towards the calvados myself. Thanks James!
I actually added an extra egg and a bit of apple juice. It was fabulous
Yay! I’m glad to hear that Alison! Thanks for letting me know.
It’s very simple and delicious I love it 😊
I’m so glad you enjoyed it, Inga! It’s one of my family’s favorites. Thanks for taking the time to let me know.
This recipe was an absolute disaster. I had to throw the entire cake out. Awful!!!
I’m sorry to hear that Meli. What made it a disaster? Could you tell me more?
Found this recipe back in 2020. This recipe is so simple and simply delicious! Although I enjoy it any time of day, I really love to slowly savor a piece with my morning coffee.
Your comment made my day, Felicia. It is a family favorite and I remember eating it as a little child. And of course the years following. I need to make it again.
can you make this cake in a bundt pan?
I’ve never tried but I don’t see that it wouldn’t work. Depending on the size of your pan, you may have to double it. Let me know how it comes out, Linda.
Hi,
Just wondering if it’s OK to bake this ahead of time and store it in the freezer? If not, how long does it last in the fridge?
Cheers
Hi Micki, I’ve never baked it and stored it in the freezer, but I don’t see how it wouldn’t work. Although, it might loose some of the moisture. It’s a pretty moist cake. I’ve actually had it in the fridge for 2 weeks before it was finished. So I know it can last long in the fridge. I hope this helps.
Made this yesterday and just sprinkled the top with a little powdered sugar. It was delicious! This is perfect for a desert or breakfast treat. Don’t ask me how I know. ;).
I noticed on your recipe instructions on #2, cinnamon was listed there as well as on step 4. I imagine it doesn’t matter what step you put the cinnamon in but listing it twice was confusing at first. I noticed underneath the steps was the correct instructions. Probably the cinnamon in step 2 needs to be deleted.
Thanks for a fantastic recip
Thanks so much for pointing that out, Paiyje. You’re right. I took it out of #2 and left it in step 4. It’s funny how one can read something and not catch mistakes. And it’s not just me proofing it before I send it to hubby to have him edit it. He missed it, too! I’m glad you enjoyed it. It’s a family favorite!
Hello Elaine, I’m so excited to try this recipe for Christmas! I was wondering if I needed to double the recipe if I want to use a Bundt cake pan? Thank you!
I’ve never made it in a bundt pan. Hmmm, I don’t know if it would work, Adrianna, as it’s super moist, so not sure it will come out of the bundt pan easily. You may have to really grease the pan and flour it? But I’m guessing. You could double it for a 13 x 9 pan.