The Apple and Walnut Cake is truly the classic autumn cake, perfect for a Sunday afternoon spent at home when it’s a bit chilly outside and we want to indulge in a homemade, healthy, and wholesome dessert. For this recipe, I used organic apple juice, which can be replaced with any other liquid like water or milk.
It’s a very simple and quick recipe; you can make it with a stand mixer or with simple electric beaters. Let’s discover it together and I invite you to visit my Facebook page, my Instagram profile, and my YouTube channel with my videos for a greeting and a comment.
I also leave you with:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 421.46 (Kcal)
- Carbohydrates 59.16 (g) of which sugars 31.37 (g)
- Proteins 7.76 (g)
- Fat 18.27 (g) of which saturated 7.57 (g)of which unsaturated 4.85 (g)
- Fibers 3.59 (g)
- Sodium 30.11 (mg)
Indicative values for a portion of 187 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Apple and Walnut Cake
- 2 1/4 cups all-purpose flour
- 3 eggs
- 3/4 cup sugar
- 3 Golden Delicious apples
- 7 tbsps butter
- 3/4 cup walnuts
- 2/3 cup apple juice
- 1 lemon zest (grated)
- 1 packet baking powder
- 1 tsp cinnamon powder
Tools
- Electric Mixer or stand mixer
- Baking Pan – non-stick 9.5 inches
Preparation of the Apple and Walnut Cake
Chop the walnuts in a mixer; be careful not to make them too fine. Preheat the oven to 356°F and butter a 9.5-inch diameter baking pan. (Try making the homemade pan release, it’s very useful)
Cut the apples into very small cubes, leaving a few pieces sliced about 1/5 inch thick aside for the top. Put them in a bowl with lemon juice, lemon zest, and cinnamon.
Meanwhile, in the stand mixer or with the electric beaters, beat the eggs with the sugar until you get a light and frothy mixture. Then add the melted, cooled butter and blend with the beaters at the lowest speed. Next, add the sifted flour along with the baking powder in batches, alternating with the juice, and continue mixing without deflating the mixture.
Finally, add the diced apples and some walnuts to the batter, saving a few for the top. Pour the batter into a 9.5-inch diameter baking pan, place the remaining apple slices in a circle, sprinkle with walnuts and brown sugar.
Bake in a static oven at 356°F for about 40 minutes. Remove the cake from the oven, let it cool, then take it out of the pan and enjoy…
Susy’s Advice
You can replace the walnuts with any other nuts, such as pistachios, hazelnuts, or almonds, and flavor it with orange zest or vanilla. Also, if you want to make it without butter, you can substitute with 1/3 cup of vegetable oil.
And if you liked this recipe, try the Bimby apple cake, a simple and quick recipe, or Grandma Anna’s cake.
Storage
You can keep it for three days at room temperature under a glass cake dome.
