Apple Walnut Cake
A comforting and nostalgic cake that combines the natural sweetness of apples with the crunchy texture of walnuts, perfect for any occasion.
Ingredients
Main Ingredients
- 4 large large apples (peeled, cored, and diced) A mix of tart and sweet apples like Granny Smith and Honeycrisp is recommended.
- 3 large large eggs (room temperature) Ensure these are at room temperature for smooth incorporation.
- 1 cup granulated sugar Granulated sugar to sweeten the cake perfectly.
- 1/2 cup packed brown sugar Adds moisture and depth of flavor to the cake.
- 1 cup vegetable oil Keeps the cake moist and tender.
- 2 tsp vanilla extract Use pure vanilla extract for elevated flavors.
- 2.5 cups flour (gluten-free blend or all-purpose) Bob’s Red Mill gluten-free blend recommended.
- 1 tsp baking soda Provides rise to the cake.
- 1 tsp salt Balances out the sweetness.
- 2 tsp cinnamon For warmth and comforting flavor.
- 1/4 tsp nutmeg Adds subtle earthiness.
- 1/4 tsp allspice A little pinch for cozy flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 10-inch round cake pan.
- Peel, core, and dice the apples, yielding about 2-2.5 cups.
- In a mixing bowl, combine the eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract. Beat at low speed for about 1 minute.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
- Add the dry ingredients to the egg mixture, stirring gently until just combined.
- Fold in the diced apples and chopped walnuts until evenly distributed.
Baking
- Spread the batter evenly in the prepared pan and bake for 45-55 minutes.
- Cool the cake in the pan for about 10 minutes before transferring to a wire rack.
Notes
Store the cake at room temperature for up to 3 days, or refrigerate for a week.