Recipe by LEEMERC
"Moist cake with wonderful flavor that improves the next day. Needs no frosting."
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apples - peeled, cored and sliced
1 1/4 cups
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.
well, i really had high hopes for this recipes, but other than it being a REAL easy cake to make, i would not recommend it. It has an unappetizing texture, and it could have used far more apples and walnuts...probably more oil, as well. Better luck next time.
I took this cake to card club and it went over great! I will make this cake again, but I will add more cinnamon, and if serving as a dessert, it needs an icing. I put a cream cheese icing on the cake, with a hint of cinnamon in the icing. This cake is very heavy in the pan, but doesn't taste heavy when eating it.
I added a sweet glaze to lock in some moisture and served with ice cream. Didn't 'wow' everyone, but went over well. (Glaze:2c powdered sugar and 4tbsp milk. Poured over after baking) Will definately do again.
delicious moist cake. The batter ends up feeling a bit dry, so I was put off by the phrase "pour batter into pan" -- but everything turned out PERFECT.
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!
I went by the recipe, thought it was blah. Just not moist enough or enough flavor. Sorry, not for my recipe box.
Kind of ordinary as is, but much improved with a good drizzle of caramel topping! I think a powdered sugar glaze would be good too, to jazz this up a bit. I made no changes to the recipe itself, but I didn't mix the apples with the sugar. Rather, I just folded the apples and walnuts in at the end.
* Percent Daily Values are based on a 2,000 calorie diet.
Fresh Apple Walnut Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 272
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