Apple Walnut Cake
The juices apples keeps this cake super moist, so the batter will be thick. The bottom of the pan caramelized and brought out a fantastic flavor. I can even reduce the sugar and oil and this cake would be fantastic. This pan of apple cake goes a long way! It is rich and filling and can be used as a dessert, luncheon cake or eaten as a 'breakfast doughnut' as our family calls it. (hey, it has far better ingredients than a doughnut!) I have been voted off the island; next time, no nuts for the no-nutty people in the family."Really fantastic if you cut the sugar in half for both the cake and the cream cheese frosting. The cake can easily take an extra apple if you have some you're trying to use up. I use a bit less vanilla, and use toasted pecans instead of walnuts. " - Scukrowicz
Yield: 16 Servings Ready in 2 hours
44 people trying soon
Verified by stevemur
|1 2/3 cupsSugar|
|1/2 cupoil; vegetable oil|
|2 teaspoonsvanilla; extract|
|2 teaspoonsBaking soda|
|1 1/2 teaspoonsCinnamon|
|4 cupsapple; chopped and peeled|
|1 cupwalnut; chopped|
|6 ouncesCream cheese|
|3 tablespoonsbutter; softened|
|1 1/2 cupsPowdered sugar|
Apple Walnut Cake Preparation
grease and flour 13 x 9 x 2-inch baking pan
In a mixing bowl, beat sugar and eggs.
Add oil and vanilla; mix well.
Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well.
Stir in apples and walnuts.
Pour into the greased and floured 13 x 9 x 2-inch baking pan.
Bake at 350 degrees F. for 50 to 55 minutes or until cake tests done.
Cool on a wire rack.
For frosting, beat cream cheese, butter and vanilla in a mixing bowl.
Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake.
"This cake is perfect for brunch. It gets its appeal from chunks of sweet apples. nutty flavor and creamy frosting," shares Renae Moncur of Burley, Idaho.
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