| |

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!

Three pieces of apple cake in a tower with a coffee cup in the back
Photo Credit: Dishes Delish.

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!

Save This Recipe form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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.

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.

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.
A spatula holding up a piece of apple cake with coffee to the side and another piece in the back
Photo Credit: Dishes Delish.

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)

Apples, sugar and flour on a table. Metal bowl filled with sliced apples and sugar and then mixed with a spatula
Photo Credit: Dishes Delish.

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.

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)

Eggs, cinnamon, vanilla and baking soda on one side and the batter mixed and poured into a square pan on the other
Photo Credit: Dishes Delish.

Step seven

Bake for 45 – 50 minutes. It should brown somewhat and when you stick a cake tester in, it should come out clean.

A square pan of apple cake with a few oven mitts in the background
Photo Credit: Dishes Delish.

Cut in the apple walnut cake in squares and get ready to plate a piece.

Piece of cake held over a white plate with coffee and the rest of the cake in back
Photo Credit: Dishes Delish.

Time to eat at a forkful.

A fork with cake on it held over the piece of cake on a white plate
Photo Credit: Dishes Delish.

Yum.

I hope you enjoyed this apple walnut cake recipe!

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Three pieces of apple cake on a white plate with crumbs on it

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!
4.91 from 42 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: apple cake, apple walnut cake
Prep Time: 7 minutes
Cook Time: 35 minutes
Total Time: 42 minutes
Servings: 16 servings
Calories: 246kcal

Ingredients

  • 4 macintosh apples (peeled, cored and sliced into smallish chunks)
  • 1.5 cups sugar
  • 2 egg
  • 1/2 cup olive oil (or vegetable oil)
  • 2 teaspoon vanilla
  • 2 cups flour
  • 1.5 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 cup chopped walnuts

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, fold in the dry ingredients and chopped walnuts. 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.
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

Notes

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 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.

Nutrition

Serving: 1serving | Calories: 246kcal | Carbohydrates: 37g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 20mg | Sodium: 256mg | Potassium: 89mg | Fiber: 1g | Sugar: 23g | Vitamin A: 55IU | Vitamin C: 2.1mg | Calcium: 14mg | Iron: 1mg
Get new recipes in your inbox!Click here! to sign up for our newsletter
Website | + posts

From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

Similar Posts

76 Comments

  1. I love apple cakes and I love walnuts so this makes a perfect cake for me.. I’d eat a big batch myself. Drizzled with Caramel too!!

    1. 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.

      1. 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.

  2. I completely am on board with you about being sad when chocolate dessert isn’t an option, it’s just so perfect! This apple cake however looks really delicious and I think I may try to make it with a mixture of japanese white sweet potatoes and apples…thanks for the inspiration!

  3. Yum, Elaine! I’m crazy about apple cakes and this one sounds great! It so nice Christopher helps you grease the pans!! 🙂

  4. Apple cakes are my favorite cakes. Brings back so many lovely memories from my childhood. This cake looks absolutely delicious Elaine. Would love to have a slice with my morning tea. Sharing this!

    1. Thank you Natalie! I do love a good apple cake. This was a cake that only made it to day to in my house when I was growing up. Which is unfortunate because as it sits, it gets more moist and even yummier!!

  5. First, “No dry cake for you”… I couldn’t help but read that in the Seinfeld soup nazi voice. Second, that top picture has three stacked on top of each other. That seems about right for what I want to eat.

  6. What a wonderful cake recipe! I love walnuts and apples so this would be perfect to make. It looks so good too. I can’t wait to try it.

  7. LOVE apple spice cakes in the fall! I might try this without nuts (husband is allergic to walnuts and I’m allergic to pecans), or with hazelnuts or almonds, and see how it goes. Looks so good!

  8. Yum! I can see why this is a family favorite. That texture looks perfect. Love the addition of cinnamon and walnuts.

  9. I’m usually all about the chocolate, but this time of year – bring on the apples!! This cake looks incredible!

  10. Oh my goodness this cake looks to die for! 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, can’t wait to give it a try!

  11. So easy to make, yet such a sophisticated delicious cake! It looks really moist and perfectly spiced.

  12. There’s nothing like warm, moist spiced cakes in the fall. I look forward to this season specifically to enjoy these types of cake. Not to mention yours looks wonderfully gooey and fall apart! I also appreciate the simplicity of the spices and getting sweetness from apples.

  13. What a scrumptious looking cake! I would choose this over chocolate any day! Wish there was a ‘download’ option, so I could grab a slice straight away!!!

  14. This would be so perfect for an afternoon snack! But also, a seriously great way to start the day 😉 Looks moist and tender, just like a cake a should be. A perfect recipe! Thanks, Elaine!!!

  15. The cake does look moist and 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. And adding walnuts to is an ideal addition. A real winner of a recipe.

  16. LOVE how moist and tender this cake looks. And the fact that it gets even more moist after the initial day of baking gives you even more to look forward to. This looks SO good! Perfect for fall.

    1. 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.

  17. 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.

  18. This looks amazing and is PERFECT for fall! I want to add a big scoop of vanilla ice cream on top and serve it warm! Perfect for fall!!

    1. Thanks Holly. It is so weird that it gets so moist. After a few days, it’s so moist, it’s ridiculous! But in a good way.

  19. Totally the perfect recipe for apple season! My friend’s apple orchard is loaded and we’re gathering all the goodness.

  20. 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.

    1. 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!

  21. 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.

    1. 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.

    1. 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.

    1. 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.

    2. 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

      1. 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.

  22. 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

    1. 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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating