Apple Black Walnut Cake
A moist, flavorful apple cake studded with black walnuts and spiced with cinnamon, perfect for fall gatherings or a cozy dessert with a nutty apple twist.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- Sift together flour, cinnamon, salt, and baking soda.
- Beat eggs until well combined.
- Add oil and sugar to the eggs and mix well.
- Blend in the dry ingredients until smooth.
- Fold in the black walnuts and diced apples.
- Pour batter into a greased and floured tube pan.
- Bake for 1½ hours at 325°F (160°C) until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a lighter cake, consider reducing the oil to 1 cup and adding unsweetened applesauce for moisture. If black walnuts are hard to find, you can substitute with regular walnuts or pecans, though they will alter the flavor slightly. Adding a pinch of nutmeg can also enhance the spice profile. Make sure to flour the nuts to prevent them from sinking in the batter.
Serving Suggestions
This Apple Black Walnut Cake is delicious on its own but can be enhanced with a drizzle of Delicious Hot Fudge Sauce for an indulgent dessert. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful treat. It also pairs beautifully with a cup of tea or coffee, making it a perfect afternoon snack or dessert for gatherings.
Storage & Reheating
To store leftovers, wrap the cooled cake in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices for up to 3 months. To reheat, simply microwave individual slices for about 15-20 seconds or warm in an oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Apple Black Walnut Cake contains roughly 695 calories, with 11g protein, 70g carbohydrates, and 43g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 993mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples in this recipe?
Yes, you can use any apples you like, but firmer varieties such as Granny Smith or Honeycrisp work best as they hold their shape during baking. Avoid overly soft apples, as they may turn mushy in the cake.
How can I make this cake gluten-free?
To make this Apple Black Walnut Cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture, and you might need to adjust the liquid slightly as gluten-free flours can absorb more moisture.
What should I do if my cake sinks in the middle?
If your cake sinks in the middle, it could be due to underbaking or too much moisture. Ensure that you check for doneness with a toothpick, and if using fresh apples, make sure to drain any excess moisture before adding them to the batter.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).