Apple and Nut Cake
A delicious and moist apple and nut cake perfect for fall gatherings or as a comforting treat.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup milk
Fruit and Nuts
- 2 cups chopped apples
- 1 cup chopped nuts walnuts or pecans
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing and flouring it.
- In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, and mix until just combined.
- Gently fold in the chopped apples and nuts into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice the cake into 8 slices and serve. Enjoy it with your favorite beverage.
- Store any leftovers in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Notes
Pro Tips: Use room temperature ingredients for better mixing and baking consistency. Ingredient Substitutions: Try using different nuts or adding dried fruits for variety. How to Serve: Perfect with a cup of coffee or tea. Storage & Freshness: Keeps well in an airtight container for up to three days. Make-Ahead Tips: Bake the cake a day in advance and store it in the fridge for a moist texture.