Fresh Apple Walnut Cake Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Fresh Apple Walnut Cake

Recipe by  

"Moist cake with wonderful flavor that improves the next day. Needs no frosting."

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    25 mins
  • COOK

    45 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  2. Combine the apples and the white sugar; set aside. In a large bowl, mix together the brown sugar, oil, eggs and vanilla. Stir in the apple mixture, then the flour mixture. Fold in the walnuts.
  3. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

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

 
Most Helpful Critical Review
Oct 21, 2002

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.

 

9 Ratings

Sep 17, 2004

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.

 
Oct 12, 2008

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.

 
Dec 09, 2002

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. Thanks. :)

 
Sep 24, 2006

I went by the recipe, thought it was blah. Just not moist enough or enough flavor. Sorry, not for my recipe box.

 
Sep 21, 2013

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!

 
Jun 09, 2014

I make this yesterday, the taste was good but as soon as I cut into it...was crumbling apart. Any suggestions on what i did wrong or what I can do differently because I like to make this again.

 

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Nutrition

  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 64.9 g
  • 21%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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