Moist Apple and Walnut Cake Recipe

Name: Moist Apple and Walnut Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 cups all-purpose flour; 2 cups white sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1.25 cups vegetable oil; 3 eggs, beaten; 2 teaspoons vanilla extract; 3.5 cups apples, peeled and chopped; 1 cup chopped walnuts; 1.25 cups packed brown sugar; 0.5 cup butter; 0.33333334326744 cup milk

Cook Time: 45 minutes

Ingredients:

3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
1 teaspoon baking soda
1 cups vegetable oil
3 large eggs, beaten
2 teaspoons vanilla extract
3 cups apples, peeled and chopped
1 cup chopped walnuts
1 cups packed brown sugar
cup butter
cup milk

Directions:

Preheat your oven to 350F (175C). Grease and flour a 9x13-inch baking dish to prepare for the batter.
In a large bowl, sift together the flour, sugar, salt, and baking soda. Create a well in the center of the dry ingredients.
Pour the vegetable oil, beaten eggs, and vanilla extract into the well, and stir until everything is combined. The batter will be thick at this point.
Fold in the chopped apples and walnuts, making sure they are evenly distributed throughout the batter.
Spread the batter evenly into the prepared baking dish, ensuring the top is smooth.
Place the dish in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the glaze by combining the brown sugar, butter, and milk in a small saucepan. Bring it to a boil over medium heat, stirring constantly.
Let the glaze cook for about 2-3 minutes, or until it thickens slightly.
Once the cake is done baking, remove it from the oven. Immediately pour the warm glaze over the hot cake, allowing it to soak in.

Nutrition Facts (per serving):

Calories	706
Total Fat	39g (50% DV)
Saturated Fat	9g (45% DV)
Cholesterol	67mg (22% DV)
Sodium	381mg (17% DV)
Total Carbohydrates	87g (31% DV)
Dietary Fiber	2g (9% DV)
Total Sugars	60g
Protein	7g (13% DV)
Vitamin C	2mg (2% DV)
Calcium	53mg (4% DV)
Iron	2mg (12% DV)
Potassium	177mg (4% DV)

Servings: 12

Note: The nutritional values are based on a 2,000 calorie diet. Your daily values may vary depending on your specific dietary needs.

Origin Story: The Moist Apple and Walnut Cake is a popular dessert that has roots in American home baking traditions. The combination of apples and walnuts has long been a favorite in North American kitchens, particularly in autumn when apples are in season. Apples, known for their versatility in baking, pair beautifully with walnuts, which add a rich, nutty flavor and texture. The cake is typically made in a simple loaf or sheet pan, making it an easy, comforting treat for any occasion. While the exact origin of this particular recipe is unclear, it reflects the broader tradition of fruit-based cakes that became popular in the U.S. in the 19th and 20th centuries. These cakes often celebrated seasonal ingredients and were commonly served during family gatherings and holiday feasts.

Regional Variations: The Moist Apple and Walnut Cake has numerous regional variations across the United States. In the Midwest, it is not uncommon to find this cake made with a variety of apples such as Granny Smith or Honeycrisp, which offer a tangy contrast to the sweetness of the batter. In the southern regions, the cake might be enriched with a touch of bourbon or rum in the glaze, adding depth and warmth to the flavor. Additionally, some versions of this cake include spices like cinnamon or nutmeg, further enhancing its autumnal feel. Other substitutions include using pecans instead of walnuts, a favorite nut in Southern cooking.

How It Differs from Similar Cakes: While many apple cakes exist in various forms, what sets this moist apple and walnut cake apart is its rich texture and the inclusion of chopped walnuts. Most apple cakes are light and fluffy, but this particular cake is denser and more moist, which results from the generous amount of apples mixed into the batter. Many apple cakes also omit nuts, but the walnuts in this recipe add a delightful crunch and nutty flavor that complements the soft apples. Additionally, the cake is topped with a sweet, buttery glaze, making it stand out from traditional apple cakes, which are usually served without any frosting or glaze.

Where It's Typically Served: This cake is often served as a casual dessert or snack. It is ideal for afternoon tea, served alongside a warm cup of coffee or tea. Its a common feature at family gatherings, especially in the fall, when apples are in season. The cake is also a popular choice for bake sales, potlucks, and dessert tables at holiday celebrations. While the cake is delicious on its own, some people like to serve it with whipped cream or ice cream, particularly when serving it at more formal occasions. Its also a great choice for a breakfast treat or as a brunch option due to its hearty and comforting nature.

Fun Facts: Did you know that apples are one of the most versatile fruits in baking? They are used in everything from pies and tarts to cakes and crisps. Apples are native to Central Asia, but they were brought to North America by European settlers in the 1600s. Today, there are more than 7,500 varieties of apples grown worldwide, with each variety offering a unique flavor and texture. The use of walnuts in baking has also a long history. Walnuts are one of the oldest tree foods, with evidence suggesting they have been cultivated for over 2,000 years. In addition to their rich flavor, walnuts are a great source of omega-3 fatty acids, making them a healthy addition to any dessert.

FAQ about Moist Apple and Walnut Cake Recipe

Store the cake in an airtight container at room temperature for up to 3-4 days. If you want it to last longer, you can refrigerate it for up to 1 week. For longer storage, you can freeze the cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.

Yes, many users have successfully modified this recipe. You can replace the vegetable oil with unsweetened applesauce, use half the sugar, or substitute the walnuts with raisins or other nuts like almonds or pecans. You can also experiment with different types of apples, such as Granny Smith or Honeycrisp, to vary the flavor. If you prefer a dairy-free version, use a non-dairy milk and a dairy-free butter substitute.

To avoid a greasy texture, reduce the amount of oil by substituting some with applesauce or yogurt. You can also cut back on the sugar or adjust the baking time. If the cake feels too oily after baking, try letting it cool completely before cutting, as the oil may settle as it cools.

Yes, you can absolutely skip the glaze. Many people enjoy this cake as a simple, moist apple bread, especially for breakfast or a snack. You can also opt for a lighter topping, like powdered sugar or a drizzle of cream cheese frosting, or simply enjoy it plain.

If your cake turns out dry from overbaking, you can try adding a bit of moisture back by glazing it with a syrup or even using whipped cream or ice cream as a topping. To prevent this in the future, check the cake a few minutes before the recommended baking time is up by inserting a toothpick into the center. If it comes out clean or with a few crumbs, it’s ready.

Yes, this cake batter can easily be turned into muffins. Simply divide the batter into muffin tins, filling each cup about 2/3 full. Bake at 350°F (175°C) for around 20-25 minutes or until a toothpick comes out clean. Muffins are perfect for a portable breakfast or snack!

Firm, tart apples like Granny Smith or Braeburn work well in this recipe because they hold their shape and provide a nice contrast to the sweetness of the cake. However, sweeter varieties like Fuji or Honeycrisp can also be used if you prefer a less tart flavor.

To adjust the sweetness, you can reduce the amount of sugar in the recipe or substitute part of the sugar with natural sweeteners like honey, maple syrup, or a sugar substitute. If you prefer a less sweet cake, try cutting the sugar by 1/2 to 1 cup and balancing it with extra apples or cinnamon for flavor.

Yes, you can replace vegetable oil with other oils like coconut oil or canola oil. Keep in mind that coconut oil will add a slight coconut flavor to the cake, which can complement the apples and walnuts nicely.

Yes, you can make this cake gluten-free by replacing the all-purpose flour with a gluten-free flour blend. Be sure to check that the blend contains xanthan gum or add it separately to help with the texture. You may also need to adjust the liquid amounts slightly to get the right batter consistency.

Comments

Ruth Campbell

10/05/2023 11:02:18 AM

This recipe was absolutely fantastic! I decided to use 4 smaller tart Braeburn apples, added 1/4 cup of buttermilk based on a reviewer's suggestion, and substituted half of the white flour with whole wheat flour. I also incorporated half brown sugar and stirred in 3/4 cup of chopped toasted walnuts. The batter fit perfectly into two 4"x8" pans and took around 50 minutes to bake. The preparation was a breeze, only taking a few moments. I opted to grate the apples for added texture. I highly recommend this recipe and gave it 5 stars for being an easy and mouthwatering treat. It's so delicious on its own that it doesn't need any additional toppings as a breakfast loaf. Since I lacked a second loaf pan, I made a batch of smaller muffins with the extra batter and sprinkled them with demerara sugar before baking for 25 minutes. They turned out just as scrumptious as the loaf, and everything was devoured in just one day.

Jason Wright

03/02/2023 03:55:28 PM

I have made this recipe multiple times and it turned out delicious! I did make some adjustments by using only 2 cups of sugar and 2 cups of flour. I mixed the red delicious apples with the sugar until it became syrupy. Instead of using a full cup of oil, I reduced it to 3/4 cup. Additionally, I used the entire pack of walnuts. The final result was delightful and just perfect! I'm giving it 4 stars because I needed to make some modifications.

Thomas Carter

03/03/2025 08:21:55 PM

I baked it in a bundt cake pan and it turned out fantastic! It required an additional 10 minutes in the oven, but the result was definitely worth it. I reduced the sugar by half a cup and substituted all the oil with unsweetened applesauce. The applesauce added a natural sweetness as it baked, creating a perfectly sweet yet not overly sugary taste. I also added a teaspoon of cinnamon to the batter for a delicious kick of spice. I suggest waiting to prepare the topping until after the cake is done baking so it can cool while you make the syrup. Highly recommended!

Paul Gonzalez

02/06/2024 08:29:24 AM

This recipe was a hit with everyone! I followed the recommendations by using 1/2 cup of applesauce instead of some of the oil, adding 1 tablespoon of cinnamon to the batter, and tossing the apples with a mix of cinnamon and nutmeg before incorporating them.

Jacob King

11/06/2023 09:28:51 AM

Wonderful cake recipe that is simple to make! I made a few modifications: I included raisins, decreased the oil to 3/4 cup, and reduced the sugar to 1 1/2 cups (will reduce further next time). I had to increase the liquid in the batter, so I added some freshly squeezed tangerines. I also added cinnamon and cloves and skipped the glaze. The cake turned out sweet, rich, and flavorful even without the glaze! Great outcome!

Patrick Perez

05/06/2023 01:10:56 AM

This has quickly become one of my go-to cake recipes. I like to mix things up by replacing half of the oil with unsweetened applesauce and leaving out the walnuts. I whip up a homemade maple buttercream icing, then finish it off by drizzling on Smucker's caramel sauce and sprinkling some Skor bits on top. The result is absolutely divine!

William Collins

05/27/2025 09:07:33 AM

Revised review: I tried making this Apple Walnut cake with some modifications, and it turned out amazing! I reduced the number of eggs to 2 instead of 3 and added 1/2 tsp of baking powder in addition to the baking soda, which worked perfectly. The cake was incredibly moist and packed with a rich flavor. To enhance the overall taste, I included 1/2 tsp of cream of tartar. Being pre-diabetic, I opted for Splenda instead of sugar and topped it off with sugar-free cool whip. It was a delightful treat that catered to my dietary needs beautifully!

Janet Johnson

04/29/2023 08:05:11 PM

This cake turned out amazing! I substituted margarine for oil and included 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and a generous amount of raisins. The result was absolutely delicious.

Adam Green

02/06/2025 05:15:34 PM

Apart from being overcooked, it turned out decent.

Scott Miller

07/19/2024 01:39:24 PM

Here is the rewritten review: I lost the apple cake recipe I had received from an apple orchard years ago. I decided to try this recipe as it resembled what I remembered, and I was not disappointed. It turned out moist and delicious, just like my original recipe. I shared it with a friend, and now she's asking for the recipe too. A tasty autumn delight!

Anthony Lewis

04/05/2024 09:54:47 AM

I dislike it as it is too oily and unpleasant.

audio version

Cook Time: 35 minutes

Moist Apple and Walnut Cake Recipe

FAQ about Moist Apple and Walnut Cake Recipe