Fresh Apple Walnut Cake Recipe

Best cake I have eaten in a long time really moist eazy to fix was not overly sweet whole family loved it one cake I will be making quite often cant thank you enough for the recipe. Thanks Margaret

I think those who gave negative reviews should try it again. This came out exactly as I was hoping. I did tweak a couple of things, but nothing that would have made enough of a difference to believe it could have been as bad as some users experienced. I doubled the cinnamon and added about 1/4 teaspoon of ground nutmeg. The apples I used were large, so maybe those who thought there were not enough apples should go ahead and add more. Also, the recipe does not specify light or dark brown sugar, so I used dark, as I thought that would go best in a Fall dessert. Beyond that, I think it's important to follow the mixing directions exactly. It's always important to make sure the flour, baking soda, and spices are distributed well, so sift them together or use a wire whisk to incorporate them. Mix the white sugar with the sliced apples (I actually diced the apples, to make certain there would be apple in every bite.) Finally, when adding the flour mixture, mix it in only until it's fully incorporated. Do not overmix, as this can lead to a tough cake. In my oven this cake took about an hour to bake, not the 45 minutes specified. I'm about to make the cake again tomorrow, it was that good! Oh, one more thought--use liquid measuring cups to measure liquids, and dry measuring cups to measure dry. And remember that when measuring flour you should lightly spoon the flour into the cup, and level off with the flat side of a knife. Don't measure flour by dipping the cup into the flour!

Turned out great! My changes were, 1/2 oil, and substituted 1/2 applesauce. 3/4 cup of white sugar instead of 1 cup. I used 3 large Granny Smith apples, cut into small chunks, peeled. It took a little longer in my oven, about 10 min. more. Dusted top with powdered sugar when cooled. I will definitely make again. Not dry, and a little less calories with the applesauce.

I don’t use vegetable oils so substituted a stick of butter melted and a half cup of brown butter. I also added a cup of whole milk and some very tasty walnuts. I added a tsp of vanilla and a tsp of almond extract. I love black walnuts and this gives the cake a toasty nutty flavor. I only added a half cup of sugar to the apple s bc it was enough. I then added fans of sliced apples on top and brushed with cinnamon sugar. Is super moist and yummy love it!

I made this for the first time this afternoon and it really came out well. I did make a few changes. First, I diced the apples like other reviewers suggested. Then, I added cinnamon and nutmeg to the sugar and apples. Last, instead of using the full 1 1/4 cups oil, I only used a cup and substituted 1/4 apple juice for the last 1/4 oil. Next time, I'll probably use 1/2 cup apple juice and 1/2 cup oil.

This cake was delicious. I added more apples and walnuts. When I took the cake out of the oven I poked holes all over it with a skewer and poured about a half a jar of caramel ice cream topping over it. It all soaked in and made a super moist cake that was fabulous warm with ice cream.

I made half the recipe and baked it in a 10-inch cake pan. The baking time was the same and it came out wonderfully moist and delicious. I embellished it with warm sautéed apples and whipped cream but the cake was excellent on its own and doesn’t need any embellishments. It’s the perfect fall recipe.

I did make a few changes, instead of 1 1/4 cups of oil, I used 3/4 C of oil and 1/2 C of applesauce. I also added about 1/3 C of raisins and less nuts. Topped with whipped cream! YUM!!

This cake is great! I did add 1/4 cup of water and 1/4 cup of mayo to make it moist after reading the comments and it came out fantastic! Moist, fluffy, and delicious. Due to reading the comments about it being bland I also added caramel topping which complemented the cake nicely .My husband and children loved it.

This is a prince amongst cakes. I was fortunate to have walnuts & apples from my own garden but had to make minor changes to the recipe. I used mainly veg oil but had to top that up with olive oil because i hadn't enough, couldn't find my vanilla so used cinammon & used sr flour instead of 'all purpose ' ( what's that?) & baking powder & I greased my cake tin with butter. It took much longer to bake than indicated but i was using a solid fuel range & that takes a while before it's consistent heat. Was disappointed when i tried it shortly after it came out if the oven & preferred the bowl scrapings earlier. However, left to rest overnight & it became the greatest cake I've made. It's sublime. Great recipe that I'll be using again, probably this week & with no adaptation apart from using cinammon instead of vanilla.

Didnt have any problem making this. This come out awesome for me and isnt going to last very long! I tweaked the recipe for my use. I used a quart of sliced canned apples, used the juice from the apples(about one and a quarter cup juice, 1/4 cup additional brown sugar, an extra egg, and 3/4 cup more of flour.

No it was delicious

So easy to whip up any time!

Delicious. Used half the sugar and whole wheat flour. The best apple cake! Sprinkled sugar on top before baking.

Even my picky cousin went for seconds.

I can’t believe I made this myself!

Can’t stop eating it 🤤

I have made this in high school for a sports banquet. It got rave reviews from everyone!

I also glazed it with a buttermilk glaze.

I made this for Thanksgiving and making one 3 weeks before Christmas and one for our Church Christmas party. This cake is out of the world good never any left.