If you only make one cake this fall let it be this cake. This Homemade Fresh Apple and Walnut Cake has been a family favorite for years. It is so moist, delicious and full of fall flavor. This recipe was passed down from my great grandmother Haller. She passed away when I was very young so I don’t have any real memories of her. But I do feel close to her whenever I make one of her recipes.
As an added bonus this cake will make your house smell AMAZING! Who needs candles when you have an old fashioned fresh apple cake baking in the oven?
What kind of apples are best for baking?
When baking with apples you want to look for apples that will hold their shape and not turn to mush when they are baked. Granny Smith apples are typically the go-to apple when baking but they are not your only option. My personal favorite is the Honey Crisp apple. It is my favorite apple to eat, which means I always have them on hand. Its not too sweet crisp texture holds up well when baked.
Other apple varieties to try:
- Jonagold: These apples are a cross between Jonathan and Golden Delicious apples. They are tart and sweet and hold up well in the oven. They do not store well so make sure to use them up quickly.
- Fuji: Sweet, juicy and widely available these firm apples are great for baking.
- Braeburn: Another crisp apple that has a spicy-sweet flavor and remains juicy but not mushy when baked.
- Mutsu or Crispin: This apple has firm flesh that holds up well when heated.
- Pink Lady: These apples have a balanced sweet and tart flavor and will retain their shape when baked.
What is your favorite baking apple? Let me know in the comments below.
How to make apple and walnut cake
In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy. I know this sounds like a lot of oil but it is key for a moist cake.
Sift together the flour, baking soda, cinnamon, nutmeg, and salt. Stir the wet ingredients into the dry ingredients just until blended. The batter will be thick like cookie dough.
Fold in the apples and nuts by hand. I like to leave the peels on the apples. For one, I’m lazy and peeling the apples takes more work. Secondly, I like to think the extra nutrients and fiber the peels add make this cake “healthier.” Therefore having a second piece can be justified. I am sure my great grandmother left the peels on to not be wasteful. Tom hates it when I leave the peels on and thinks it ruins the texture of the cake. Peel or no peel is up to you. This is a fantastic cake either way.
Pour into the prepared bundt pan and bake for one hour or until an inserted toothpick comes out clean. Allow to cool for about 20 minutes in the pan and then invert onto a wire rack.
You could simply sprinkle a little powdered sugar on top. But I think this Apple and Walnut Cake is delicious when served with vanilla ice cream and caramel sauce.
Cover and refrigerate leftovers for 2-3 days.
Yes, you can freeze Apple and Walnut Cake, but I never have any leftover long enough to freeze. If you happen to have leftovers, make sure the cake is completely cool and then slice into individual servings. Wrap each slice in two layers of plastic wrap and one layer of foil. Then place all of the slices into a zip-top bag and label with the date and contents. Freeze for up to 3 months. The longer the cake is in the freezer the dryer it will become. To serve, remove the slices from the freezer and allow them to thaw at room temperature.
I have no idea why people think bundt cakes are difficult. In fact, I think they are one of the easiest cakes to make. No layering, no icing, they couldn’t be easier. Here are some tips to make sure your cakes release easily from the pan.
- Use a nonstick pan that is free of scratches.
- Grease your pan with cooking spray or melted shortening.
- Sprinkle your pan with granulated sugar to prevent sticking.
- Release the cake from the pan while it is still warm. When the cake is still warm, the oil hasn’t had a chance to solidify which helps the cake to release.
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