Delicious Apple Cake with Nuts
A delightful apple cake with nuts that combines the sweet and tart flavors of apples with the crunch of walnuts or pecans, creating a moist and flavorful dessert 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
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Fruits and Nuts
- 2 cups peeled cored, and chopped apples
- 1 cup chopped walnuts or pecans
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan and set aside.
- Peel, core, and chop the apples into small pieces. Toss them with a little lemon juice to prevent browning and set aside.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk. Mix until just combined.
- Gently fold in the chopped apples and nuts into the batter until evenly distributed.
- Pour the prepared batter into the greased and floured cake pan, spreading it evenly.
- Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
Storage
- Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for even mixing. Avoid overmixing to prevent a dense cake. Let the cake cool completely for the best flavor.
Ingredient Substitutions: Try pecans instead of walnuts for a different flavor.
How to Serve: Delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: You can make this cake a day in advance; it tastes even better the next day.
Ingredient Substitutions: Try pecans instead of walnuts for a different flavor.
How to Serve: Delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
Storage & Freshness: Store in an airtight container to maintain freshness.
Make-Ahead Tips: You can make this cake a day in advance; it tastes even better the next day.