Walnut And Apple Cake
A moist, flavorful apple and walnut cake featuring warm cinnamon, ideal for dessert or teatime, appealing to those who enjoy fruity, nutty baked treats.
Ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Beat eggs and sugar together for 5 minutes until the mixture is thick and sugar has dissolved.
- Keep beating and add oil, baking soda, salt, and cinnamon to the mixture.
- Gradually add flour, mixing until the batter is smooth and thick.
- Stir in peeled, cored, and chopped apples and walnuts into the batter.
- Pour the batter into a greased 9 x 13 inch baking pan.
- Bake in the preheated oven for 1 hour.
- Let the cake cool, then sprinkle with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider adding 1/2 cup of vegetable oil along with the eggs and sugar mixture. You can substitute walnuts with pecans or omit nuts entirely for a nut-free version. If fresh Rome apples are unavailable, Granny Smith or Fuji apples work well too. Ensure to mix the batter just until combined to avoid a dense cake.
Serving Suggestions
Serve this Walnut and Apple Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon snack. For a delightful brunch option, consider serving it alongside the Caring Casserole for a well-rounded meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. To keep it fresh longer, refrigerate it for up to a week. For reheating, warm individual slices in the microwave for about 15-20 seconds or enjoy it cold. Dust with powdered sugar before serving again.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut And Apple Cake contains roughly 532 calories, with 12g protein, 70g carbohydrates, and 25g fat. It is an excellent source of protein (24% of the Daily Value) and iron (20% of the Daily Value), and a good source of dietary fiber and vitamin C. 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 other types of apples in this recipe?
Yes, you can use other apple varieties like Granny Smith or Fuji. Each will provide a slightly different flavor and texture, but they all work well in this cake. Just ensure the apples are peeled, cored, and chopped before adding them to the batter.
What can I do if the cake is too dry?
If your cake turns out dry, it may be due to overmixing or overbaking. Check your oven temperature with an oven thermometer to ensure accuracy. Adding a simple syrup (equal parts sugar and water heated until dissolved) on top of the cooled cake can help add moisture.
How can I make this recipe healthier?
To make this Walnut and Apple Cake healthier, you can substitute half of the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugar by a third or use a sugar substitute like honey or maple syrup. Additionally, try using unsweetened applesauce in place of some oil to reduce fat content.
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).