Walnut Apple Cake
A moist, flavorful apple and walnut cake with a hint of cinnamon and mace, perfect for cozy gatherings or teatime indulgence, featuring a delightful macaroon crust.
Ingredients
Instructions
- Cream butter and sugar until fluffy; add eggs, one at a time, beating well after each addition.
- Mix and sift flour, baking soda, salt, cinnamon, and mace.
- Stir in vanilla, chopped apples, and chopped walnuts.
- The batter will be stiff.
- Spoon into a greased and floured 10-inch tube pan.
- Bake at 325°F for 1 hour and 30 minutes.
- Let cool in the pan for 10 minutes, then remove to a rack.
- During baking, a macaroon-type crust forms on the top, so it needs no icing.
Tips & Substitutions
For a lighter version, consider using unsweetened applesauce in place of half the butter. To enhance the flavor, try adding a pinch of nutmeg along with the cinnamon. If you're out of walnuts, pecans can be a great substitute. Ensure to use tart apples like Granny Smith for the best flavor balance. This cake pairs beautifully with a scoop of vanilla ice cream for a delightful dessert.
Serving Suggestions
Serve the Walnut Apple Cake with a dollop of whipped cream or a scoop of ice cream for added indulgence. It makes a perfect dessert for gatherings, especially when paired with a warm cup of Daddy's Coffee. Consider slicing and serving with fresh apple slices or a light fruit salad for a refreshing contrast.
Storage & Reheating
Store leftover Walnut Apple Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and place them in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Apple Cake contains roughly 579 calories, with 1g protein, 28g carbohydrates, and 41g fat. It is an excellent source of vitamin C (34% of the Daily Value). Note that it is relatively high in sodium, at 617mg per serving (27% 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 a different type of nut in this recipe?
Yes, you can substitute walnuts with pecans or almonds if you prefer. Both options will provide a slightly different texture and flavor, but they will complement the apples well.
What type of apples are best for this cake?
Tart apples like Granny Smith or Honeycrisp work best for this recipe. They add a nice contrast to the sweetness of the cake and keep their shape during baking.
Can I freeze this cake?
Absolutely! You can freeze the Walnut Apple Cake once it has completely cooled. Wrap it tightly in plastic wrap and aluminum foil, and it will last for up to 3 months. Thaw it overnight in the refrigerator before serving.
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).