Apple and Walnut Cake
A soft cake where tender apples meet the crunch of walnuts.
- Prep time: 15 minutes
- Cook time: 50 minutes
This rustic cake is the one you make on a rainy Sunday when apples are piling up in the fruit bowl. No fuss, no cream, just generous chunks of apples wrapped in a cinnamon-scented batter. The kind of dessert that fills the whole house with its aroma and disappears before it even has time to cool down.
Ingredients
-
caster sugar
-
flour
-
cinnamon
-
baking soda
-
eggs
-
rapeseed oil
-
vanilla pod
-
nutmeg
chopped -
elstar apple
chopped
Recipe steps
Preheat the oven
Set your oven to 160°C (320°F). Lightly grease a 23 cm (9-inch) square baking pan.
Mix the dry ingredients
In a large bowl, mix together the sugar, flour, cinnamon, and baking soda.
Add the wet ingredients
Add the eggs, sunflower oil, and vanilla extract. Mix well until you get a smooth batter.
Add the apples and walnuts
Fold in the chopped walnuts and apple chunks. Stir until all the apple pieces are well coated with batter.
Bake
Pour the mixture into the pan and bake for 45 to 50 minutes. The cake is ready when a knife inserted in the center comes out clean.
Serve
Enjoy warm or at room temperature, depending on your patience.
Tips and variations
- Choose apples that hold up well when baked, like Granny Smith or Reinette, to keep some texture.
- You can swap the walnuts for hazelnuts or slivered almonds if you prefer.
- A scoop of vanilla ice cream or a drizzle of salted butter caramel turns this simple cake into a celebration-worthy dessert.
Anti-waste tips
Are your apples a bit wrinkly? Perfect! They’ll be even better in this cake because they release more juice and melt beautifully when baked.
Keep the walnut shells to light your fireplace or barbecue—they make excellent natural fire starters.
