Apple and Walnut Cake
This apple and walnut cake combines the sweetness of fresh apples with the crunch of walnuts for a delightful dessert that's perfect for any occasion.
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
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Add-ins
- 2 cups fresh apples peeled and chopped
- 1 cup walnuts chopped
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a large mixing bowl, cream the softened butter with granulated and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk. Mix until just combined.
- Gently fold in the chopped apples and walnuts, ensuring they are evenly distributed throughout the batter. Be careful not to overmix.
Baking
- Pour the batter into the prepared cake pan. Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cooling and Serving
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, serve the cake plain or with a dusting of powdered sugar. Slice it into generous portions and enjoy.
Storage
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Bring to room temperature before serving.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Toast the walnuts before adding them to the batter for extra flavor. Grate some of the apple for an even moister cake. Test for doneness a few minutes before the baking time ends to avoid overbaking.
Ingredient Substitutions: You can substitute pecans for walnuts or use whole wheat flour instead of all-purpose flour for a healthier option.
How to Serve: Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
Storage & Freshness: Store in an airtight container at room temperature or freeze slices for up to 3 months.
Make-Ahead Tips: Prepare the batter a day in advance and store it in the refrigerator until ready to bake.
Ingredient Substitutions: You can substitute pecans for walnuts or use whole wheat flour instead of all-purpose flour for a healthier option.
How to Serve: Serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
Storage & Freshness: Store in an airtight container at room temperature or freeze slices for up to 3 months.
Make-Ahead Tips: Prepare the batter a day in advance and store it in the refrigerator until ready to bake.