Apple Walnut Cake

Apple walnut cake is a moist and tender cake that you will love including in your fall baking lineup. It's brimming with apple chunks and crunchy toasted walnuts, and cozy with warm spices. This easy cake is a delicious dessert, a snack with coffee or tea, or even for breakfast.

Course Cakes

Cuisine Baking

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Colleen Milne

Equipment

Ingredients

4 large apples peeled, cored, and diced
3 large eggs room temperature
1 cup sugar
½ cup brown sugar packed
1 cup vegetable oil
2 teaspoon vanilla extract
2.5 cups flour gluten free blend or all purpose
1 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon allspice

US Customary - Metric

Instructions

Preheat oven to 350°
Prepare a 10-inch round cake pan by spraying with cooking spray or lining with parchment paper.
Peel, core and dice apples. There should be between 2 and 2.5 cups of apples when diced.
In the bowl of a stand mixer, or in a bowl using an electric hand mixer, add eggs, sugar, brown sugar, vegetable oil, and vanilla extract.
Beat at low speed for 1 minute.
In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg and allspice.
Add the dry ingredients to the egg mixture, and using a spoon, stir until combined. (Cake batter will be thick).
Stir in apples and walnuts.
Spread batter evenly in prepared pan
Bake in center of oven 45-55 minutes, or until a toothpick inserted in center of the cake comes out clean. The top should be golden brown.
Cool on a wire rack.

Notes

Eggs. For best results in baking, have eggs at room temperature. If you forget to take the eggs out of the fridge, just submerge them in a bowl of warm (not hot) water for 5 minutes.

Nuts. I prefer walnuts in this particular recipe, but pecans, (not candied pecans) are also perfect for this cake. Other nuts that will work are hazelnuts, slivered almonds, or even macadamia nuts.

Apples. For the best cake texture, be sure to peel the apples.

Cake pan. I'm using a 10 inch round cake pan here. I have made this cake in the past using a ten inch bundt cake pan, and it turns out perfectly. You can also use a nine inch spring form pan, or a nine inch square pan.

Allergens. This cake is gluten-free if you use a gluten-free flour blend, (as I did). The recipe is also dairy-free. Make it nut free by omitting the walnuts, or replacing them with raisins or dried cranberries. You can replace the eggs with flax eggs for an egg-free and vegan cake. (I haven't tried it with this recipe).

Frosting. This cake is perfect with just a dusting of powdered sugar. (use a small sieve to dust the top of the cake). However, you can make a glaze with powdered sugar mix with a little bit of apple juice or apple cider. We love it with caramel sauce, and a scoop of ice cream.

Storage. Store the cake in an airtight container at room temperature for up to two days, after that store it in the fridge for a maximum of 3 days.

Freezing. Freeze either the whole cake, or individual slices, wrapped tightly in plastic wrap, and then in a large re-sealable bag for up to 3 months.

Nutrition