Apple, Cinnamon, and Walnut Cake

Why You’ll Love This Recipe

I absolutely love making this Apple, Cinnamon, and Walnut Cake because it’s the perfect combination of cozy, comforting flavors. The tender, moist cake is filled with warm cinnamon and sweet apples, while the walnuts add a delightful crunch and depth of flavor. It’s a cake that makes the whole house smell amazing as it bakes, and the taste is even better than the aroma suggests. Whether you’re enjoying it as a simple afternoon treat or serving it for dessert, it’s the kind of cake that feels like home. Plus, it’s so easy to make and always a crowd-pleaser!

Ingredients

For the Cake:

• 1 1/2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg (optional)

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup whole milk (or buttermilk for a richer taste)

• 2 large apples, peeled, cored, and diced

• 1/2 cup walnuts, chopped (plus extra for topping)

For the Topping (optional):

• 1/4 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1/4 cup chopped walnuts

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Cake Batter:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg (if using), and salt. Set aside.

3. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes using a hand mixer or stand mixer.

4. Add the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine.

5. Add the Dry Ingredients and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined.

6. Fold in the Apples and Walnuts: Gently fold in the diced apples and chopped walnuts until evenly distributed throughout the batter.

Bake the Cake:

7. Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.

8. Optional Topping: In a small bowl, mix the sugar, cinnamon, and chopped walnuts for the topping. Sprinkle it evenly over the batter for a deliciously crunchy, spiced topping.

9. Bake the Cake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, you can cover it loosely with aluminum foil and continue baking.

Cool and Serve:

10. Cool the Cake: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

11. Serve: Once the cake has cooled, you can slice and serve as is, or dust with powdered sugar for a simple, elegant finish.

Servings and Timing

This recipe makes about 8-10 servings. The prep time is around 15 minutes, and the baking time is about 40-45 minutes, making the total time around 1 hour, perfect for a quick but satisfying dessert.

Variations

If I’m feeling adventurous, I sometimes swap out some of the apples for pears or add raisins or dried cranberries to the batter for a twist. For a more indulgent treat, I drizzle a simple glaze made from powdered sugar and milk over the top once the cake has cooled. You can also use chopped pecans instead of walnuts for a different flavor.

Storage/Reheating

This cake stays moist and fresh for up to 3 days if stored in an airtight container at room temperature. If you have leftovers (which is rare!), you can also refrigerate the cake for up to 5 days. To reheat, simply warm a slice in the microwave for about 10-15 seconds.

FAQs

Can I use a different type of apple?

Yes! While I love using tart apples like Granny Smith or Honeycrisp, you can use any apple variety you like. Sweet apples, like Fuji or Gala, will work perfectly too.

Can I make this cake ahead of time?

Yes, you can make this cake a day ahead of time. It actually gets even better after sitting for a while, as the flavors have more time to meld together. Just keep it covered at room temperature.

Can I use a gluten-free flour blend?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture and structure. The cake may be a little denser, but it will still be delicious!

Can I freeze this cake?

Yes, this cake freezes really well. Once it’s completely cooled, wrap it tightly in plastic wrap and then aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, just thaw it overnight in the fridge and let it come to room temperature before serving.

How can I add more spice to this cake?

If I want a bit more warmth, I often add a pinch of ground ginger or allspice along with the cinnamon. These spices complement the apples and walnuts beautifully.

Conclusion

Apple, Cinnamon, and Walnut Cake is the perfect fall-inspired dessert that combines the warmth of cinnamon, the sweetness of apples, and the crunch of walnuts into one delightful treat. It’s simple to make, yet incredibly flavorful and comforting. Whether I’m serving it for a special occasion or just as a cozy treat to enjoy with tea, this cake always hits the spot. Once you try it, I’m sure it will become a favorite in your recipe collection too!

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