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. " - ScukrowiczYield: 16 Servings Ready in 2 hours
Cuisine: AmericanMain Ingredient: Apples
75% would make again (reviews)
68
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44 people trying soon
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Notes 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.
Notes
"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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Apple Walnut Cake Reviews
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This batter is SUPER thick. Almost the consistency of cookie dough when you get the all the ingredients (sans apples) mixed in, so it makes it even harder to get the apples to mix in. I thought I had missed something and kept re-reading the recipe, because it was soo thick. I was not able to 'pour' the batter in to my dish, I had to 'dump' it and then used a pam sprayed spatula to push it to the edges and smooth it out. I only had to cook it for 40 minutes (50-55 would've burned it). I did not use the cream cheese frosting in this recipe, as I have my own go to for that and I did not add nuts. It was ok. Nothing to write home about. There was not caramelization on the bottom of the pan, I'm not sure you could attain that with the pan being buttered and floured. I might make again
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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.
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Excellent cake, moist and great flavor. Whole family loved it!
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'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.
[I posted this recipe.] |
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