Apple Walnut Cake Recipe
Apple Walnut Cake Recipe photo by Taste of Home

Apple Walnut Cake Recipe

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4.5 9 14
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This moist cake is perfect for brunch. It gets its appeal from big chunks of sweet apples, nutty flavor and creamy frosting. The recipe, originally my mom's, is a unique harvest treat.
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES:16-20 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 50 min. + cooling
MAKES: 16-20 servings


  • 1-2/3 cups sugar
  • 2 eggs
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 4 cups chopped unpeeled apples
  • 1 cup chopped walnuts
  • 2 packages (3 ounce each) cream cheese, softened
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1-1/2 cups confectioners' sugar

Nutritional Facts

1 serving (1 piece) equals 283 calories, 13 g fat (3 g saturated fat), 31 mg cholesterol, 281 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large bowl, beat sugar and eggs. Add oil and vanilla; mix well. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well. Stir in apples and walnuts. Pour into a greased and floured 13-in. x 9-in. baking pan. Bake at 350° for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack.
  2. For frosting, beat cream cheese, butter and vanilla in a bowl. Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake. Yield: 16-20 servings.
Originally published as Apple Walnut Cake in Taste of Home October/November 1993, p35

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Reviewed Aug. 20, 2015

"Absolutely wonderful cake as is or without nuts or frosting. A dusting of powdered sugar instead of frosting makes it great for breakfast. The batter is thick when you add the apples, but keep stirring. It gets easier and is SO worth it. I've made this for years."

Reviewed Jan. 9, 2015

"I've made this cake 4 times now. I bake in a rubber bunt pan which I had to add almost 15 minutes extra baking time. Frosting I changed a bit. I add a caramel drizzle over entire cake then grate fresh ginger root over top. ( Ginger is strong so be careful.) Love this cake. Making again today and will top with fresh sea salt over the caramel/ginger.

I used Minnesota Honey Crisp apples."

Reviewed May. 22, 2014

"This is the first and only {so far} "Homemaid" from scratch cake that I have ever made. It has such a comforting and delicious old timey taste IMO. It's so good and totally worth the effort! Try it and make your family happy that you did!!"

Reviewed Jan. 5, 2014

"I prepared this recipe for the first time 1/5/14. I DID make some slight modifications to this recipe-I added 1 Tbsp. ground Navel orange to the creamed sugar mixture! I also used a 12x8" greased and floured baking pan & an 8x8x2" baking pan-(disposable E-Z Foil pans)to bake 2 cakes, rather than 1 large cake! I baked cakes 45 minutes and cakes tested done at that time! For the icing: I used one 8-oz. package of cream cheese, softened! I'd had some leftover prepared cream cheese icing which I'd added to the cream cheese, butter & vanilla,then I added the 1-1/2 cups confectioners' sugar & beat 5 minutes. The icing was creamy and delicious! I was pleased with the results-I admit that with the 12x8" cake, I'll have to spread it more evenly as one side, lengthwise was higher! Other than that, I think that this cake deserves a 5* rating! I'd also added the apples and nuts to the batter & beat 5 minutes at medium speed. The batter to me wasn't too thick-I'd say it was average! I was able to pour it into the prepared pans and bake them! I have the Crate o' Recipes from TOH for all the editions and this one was in the first Crate o' Recipes! Renae Moncur, thank you for sharing this recipe! It will be a VERY useful way to use up apples! I like the fact that the apples didn't need to be peeled! I used my food processor to chop them! I also chopped BOTH walnuts & pecans in my food processor & used that combination in the cake! It worked out well for me! delowenstein"

Reviewed Jan. 27, 2013

"My batter was really thick - like brownie batter. The result was less like a cake and more like an apple blondie. It tasted alright; it just wasn't what I was expecting."

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