Description
This Apple Walnut Cake is a moist, flavorful dessert combining tender chopped apples and crunchy walnuts with warm spices like cinnamon and nutmeg. Perfect for any occasion, the cake is baked to golden perfection and dusted with powdered sugar for a delightful finish.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk (or milk with 1/2 tablespoon vinegar added)
Add-ins
- 2 cups apples, peeled and chopped (about 2 medium apples)
- 1 cup walnuts, chopped
For Serving
- Powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is at the right temperature when you are ready to bake the cake.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined to evenly distribute the leavening and spices.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together with an electric mixer or by hand until the mixture is light and fluffy, which will help create a tender cake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to incorporate air and ensure a smooth batter. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing, which can make the cake tough.
- Fold in Apples and Walnuts: Gently fold in the peeled, chopped apples and chopped walnuts with a spatula, distributing them evenly throughout the batter without deflating it.
- Pour into Pan: Pour the batter into a greased or lined cake pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating that the cake is fully baked.
- Cool: Let the cake cool in the pan for about 10 minutes to set, then transfer it to a wire rack to cool completely to prevent sogginess.
- Dust with Powdered Sugar: Just before serving, dust the top of the cake with powdered sugar for a beautiful, sweet finishing touch.
Notes
- If you don’t have buttermilk, substitute with regular milk plus 1/2 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
- Use tart apples such as Granny Smith to add a nice balance to the sweetness of the cake.
- For a nut-free version, omit the walnuts or substitute with seeds like pumpkin or sunflower seeds.
- Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.
