Apple Walnut Cake

Apple walnut cake has a lot going on in terms of fall flavor and rich texture, but no hoops to jump through when it comes to mixing. The ingredients come together in one bowl and you’ve got a moist, aromatic cake in an hour.

Warming spices make walnut apple cake a perfect dessert for fall, when apples are in their prime. You can use most types of apple, so go with whatever you have at home. There’s no need to use a thicker-skinned cooking apple. Even if they’re slightly tart, they’ll mellow in the oven, release their sugars and give you a sweet, spongy cake that’s so comforting—especially when frosted.

Ingredients for Apple Walnut Cake

Cake:

• Sugar: Brown sugar in baking gives that subtle caramel flavor that white sugar, although acceptable, won’t deliver.
• Eggs: Whisk two large eggs, yolks and whites, to bind the cake mixture.
• Oil: Neutral flavored canola oil is best to spread the spice flavors.
• Vanilla: Add vanilla extract to combine with the apple and cinnamon for a wonderful aroma.
• Flour: For the foundation of this cake, use regular all-purpose flour or a more robust fine whole wheat flour.
• Baking soda: This is the leavening agent that will allow the cake to rise.
• Spices: The signature fall spices for this cake are cinnamon and nutmeg, both of which pair perfectly with apples.
• Apples: You can chop whatever apples (unpeeled) you have at home, from tart Granny Smith or Braeburn to sweet Golden Delicious, Honeycrisp or Gala.
• Walnuts: Keep it simple by using chopped walnut pieces that have already been shelled and broken down. 

Frosting:

• Cream cheese: For baking, softened cream cheese adds a tangy note that you won’t get with regular cream.
• Butter: Use softened, unsalted butter to build the frosting texture.
• Vanilla extract: This gives the frosting a light flavor to complement the vanilla in the cake mix.
• Confectioners’ sugar: It’s a fine, powdery sugar that packs a lot of sweetness and gives the frosting a little graininess. 

Directions    

Step 1: Beat the cake mix  

In a large bowl, beat the sugar and eggs, then add the oil and vanilla essence, mixing well. Sift the flour, baking soda, cinnamon, nutmeg and a little salt together. Add these dry ingredients to the wet sugar mix, mixing well. Fold in the apple chunks and walnut pieces.

Step 2: Bake

Pour the mix into a greased, floured baking pan and bake for 50 to 55 minutes at 350°F until a toothpick comes out clean. Remove the cake from the oven and cool on a wire rack.

Step 3: Make the frosting

Beat the cream cheese, butter and vanilla essence in a bowl. Gradually add the confectioners’ sugar until the frosting is thick but not greasy. Once the cake has cooled, spread it on the surface with a spatula. 

Editor’s Tip: Although you only need to chop and core these apples, it’s a good idea to peel them to eliminate the risk of pesticides and ensure that there aren’t any tough peel strips in the cake.

Recipe Variations 

• Use applesauce: For a smoother texture and easy short cut, use applesauce instead of fresh, chopped apple.
• Make a glaze: The creamy frosting is a step too far for some, so you can either skip it and just dust with confectioners’ sugar, or glaze the cake with an orange juice and confectioners’ sugar paste with the fresh zest included.
• Try other nuts: Walnuts make some people’s mouth sore, so if that’s the case you can swap for pecans or almonds.

How to Store Apple Walnut Cake

Because it’s such a moist cake, you can store apple walnut cake at room temperature for a day, but transfer it to an airtight container and refrigerate for any longer or the apples will start to ferment. 

Can you freeze apple walnut cake?

A sturdy, chunky cake such as this will stand up to freezing without any problems. For best results, cut it into individual slices, wrap and freeze for up to three months, then thaw overnight in the refrigerator. 

Apple Walnut Cake Tips    

How to prevent walnut apple cake becoming gummy?

Apples release juice into the mix, some more than others, which can cause your cake to end up with a bread pudding-like consistency. Usually, a gummy texture is caused by overfilling the cake pan beyond three-quarter capacity or baking in an oven that hasn’t reached or retained the right temperature. 

Are there any other variations for this apple walnut cake?

In some countries or regions, you’ll find versions of this classic fall apple cake boosted with lemon and orange flavors. To try it,  simply add freshly squeezed orange or lemon juice to the mix, along with fresh zest. 

What can I serve with apple walnut cake?

You can enjoy this cake still warm with vanilla ice cream, applesauce or caramel syrup. Anything sweet and moist will do.