Apple Walnut Cake

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

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!

Course Dessert

Cuisine Dessert

Keyword apple cake, apple walnut cake

Prep Time 7

Cook Time 35

Total Time 42

Servings servings

Calories 246kcal

Author Elaine Benoit

Equipment

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.

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