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Apple Walnut Cake

This moist and flavorful Apple Walnut Cake combines sweet apples and crunchy walnuts, creating a delightful and comforting dessert perfect for any occasion.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large apples (peeled, cored, and diced) Granny Smith is recommended for a balance of tartness and sweetness.
  • 3 large eggs (room temperature) Room temperature eggs help create a fluffier batter.
  • 1 cup sugar For the perfect sweetness.
  • 1/2 cup brown sugar (packed) Adds a rich flavor due to molasses.
  • 1 cup vegetable oil Keeps the cake moist; can be substituted with applesauce for a lighter option.
  • 2 tsp vanilla extract Enhances flavor.
  • 2.5 cups flour (gluten-free blend or all-purpose) Use a high-quality gluten-free blend if necessary.
  • 1 tsp baking soda Essential for leavening.
  • 1 tsp salt Amplifies flavors.
  • 2 tsp cinnamon Provides warmth.
  • 1/4 tsp nutmeg Adds a hint of warmth.
  • 1/4 tsp allspice Adds depth and complexity.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Prepare a 10-inch round cake pan either by spraying it with cooking spray or lining it with parchment paper.
  3. Peel, core, and dice the apples to measure between 2 and 2.5 cups.
Mixing
  1. In a stand mixer or with an electric hand mixer, combine the eggs, sugar, brown sugar, vegetable oil, and vanilla extract. Mix on low speed for about 1 minute.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
  3. Add the dry ingredients to the egg mixture and stir gently with a spoon until well combined.
  4. Fold in the diced apples and walnuts until just incorporated.
  5. Spread the batter evenly in the prepared pan, smoothing the top gently.
Baking
  1. Bake in the center of the oven for 45-55 minutes until a toothpick inserted comes out clean.
  2. Cool on a wire rack for about 10-15 minutes before removing the cake from the pan.

Notes

Store at room temperature for up to 3 days; refrigerate for up to 1 week. Can freeze individual slices for up to 3 months. Consider adding dried fruits or nuts for variations.