Black Walnut Apple Cake
A moist and flavorful apple cake enriched with black walnuts and warm spices, perfect for fall gatherings or a comforting dessert for nut lovers.
Ingredients
Instructions
- Cream together the oil, sugar, and eggs until well combined.
- Sift the flour, baking soda, cinnamon, cloves, and salt into the mixture and fold in gently.
- Add the chopped apples, black walnuts, and vanilla, mixing until evenly distributed.
- Pour the batter into a greased baking pan and bake for 1.5 hours at 325°F until a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider toasting the black walnuts before adding them to the batter. If black walnuts are unavailable, regular walnuts or pecans can be used as a substitute. Ensure the apples are well-chopped to distribute moisture evenly throughout the cake. For a touch of brightness, you can also add a tablespoon of lemon juice to the batter.
Serving Suggestions
This cake is perfect for brunch and pairs beautifully with a hot cup of coffee or tea. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also makes a great snack on its own or can be accompanied by a side of fresh fruit for a light meal.
Storage & Reheating
Store leftover Black Walnut Apple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, gently warm slices in the microwave for about 15-20 seconds or place in a preheated oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Black Walnut Apple Cake contains roughly 715 calories, with 11g protein, 111g carbohydrates, and 18g fat. It is an excellent source of iron (24% of the Daily Value), protein (23% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of dietary fiber and calcium. It also contributes 4g of dietary fiber toward your daily target.
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 a different type of oil in this recipe?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Each will provide a slightly different flavor but will still yield a moist cake. Avoid using strong flavored oils, as they may alter the taste of the cake significantly.
What type of apples work best for this cake?
For the best results, use a mix of sweet and tart apples, such as Granny Smith and Honeycrisp. This combination adds depth to the flavor and ensures the cake isn’t overly sweet. Make sure to peel and chop the apples into small pieces for even distribution.
Can I make this cake ahead of time?
Absolutely! Black Walnut Apple Cake can be made a day in advance. Allow it to cool completely before wrapping it tightly in plastic wrap. This will help the flavors meld together. Just remember to reheat it gently before serving for the best texture.
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).