Apple Walnut Cake
This cake is absolutely delightful! It’s super moist and light, making it perfect for fall. With delicious flavors of apples, pumpkin pie spice, and crunchy ground walnuts, it’s a real treat. Enjoy every bite!
- Prep Time: 20mins
- Cook Time: 45 mins
- Total Time: 1 hr and 5 mins
- Servings: 10
Ingredients:
- all-purpose flour
- baking powder
- large eggs
- vanilla extract
- brown sugar
- *Apple Pie Filling-Duncan Hines or
- apples
- walnuts
- pumpkin pie spice
*Canned *Apple Pie Filling & Topping can be found in most grocery stores
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step 1: Preheat oven to 350º F. Coat a round spring cake pan with nonstick cooking spray and set aside. Place the flour, baking powder, and pumpkin pie spice in a medium-sized bowl. Mix well and set aside.
Step 2: Place the eggs and vanilla in a separate large bowl and beat with an electric mixer at medium speed for 1 minute or until well-blended. Gradually add the brown sugar and continue to beat until well mixed.
Step 3: Next, gradually add the flour mixture to the egg mixture and stir with a wooden spoon or rubber spatula until the batter is smooth. Fold in the apples or apple pie filling.
2 cups of peeled, finely chopped apples can be used instead of canned apple pie filling.
Step 4: Add walnuts to a food processor and pulse until nuts are finely ground. Alternately, place walnuts into a ziploc bag and roll nuts with a rolling pin until crushed. Next, add the ground walnuts to the cake batter and mix thoroughly with spatula or wooden spoon.
Step 5: Pour the batter into the cake pan and smooth evenly. Bake for 40-45 minutes, or until the top springs back when lightly touched.
Step 6: Allow the cake to cool to room temperature before cutting it into slices.
*Caution-cake will be hot when removing from the oven.
Tips:
- Canned *Apple Pie Filling & Topping can be found in most grocery stores
- 2 cups of peeled, finely chopped apples can be used instead of canned apple pie filling.
- Substitute almonds for walnuts.
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Apple Walnut Cake
Equipment
- 1 round spring cake pan
- 1 electric mixer
- 1 spatula
- 1 small mixing bowl
- 1 large mixing bowl
- 1 set of measuring spoons
- 1 set of measuring cups
Ingredients
- 3/4 cup all purpose flour
- 1 tsp baking powder
- 3 eggs
- 1 tsp vanilla extract
- 1 cup brown sugar
- 2 cups apple pie filling & topping (Duncan Hines)
- 1/2-3/4 cup walnuts
- 1 tsp pumpkin pie spice
*2 cups of peeled, finely chopped apples can be used instead of canned apple pie filling.
Instructions
- Preheat oven to 350º F. Coat a round spring cake pan with nonstick cooking spray, and set aside. Place the flour, baking powder and pumpkin pie spice in a medium sized bowl. Mix well and set aside.
- Place the eggs and vanilla in a separate large bowl and beat with an electric mixer at medium speed for 1 minute or until well blended. Gradually add the brown sugar and continue to beat until well mixed.
- Next, gradually add the flour mixture to the egg mixture and stir with a wooden spoon or rubber spatula until the batter is smooth. Fold in the apple pie filling.
- Add walnuts to the food processor and pulse until nuts are finely ground. Alternately, place walnuts into a ziploc bag and roll nuts with a rolling pin until crushed. Next, add the ground walnuts to the cake batter and mix thoroughly with spatula or wooden spoon.
- Pour the batter into the cake pan and smooth evenly. Bake for 40-45 minutes or until the top springs back when lightly touched.
- Allow the cake to cool to room temperature before cutting it into slices. *Caution-cake will be hot when removing from the oven.
Notes
- 2 cups of peeled, finely chopped apples can be used instead of canned apple pie filling.
- Crushed almonds can be used instead of crushed walnuts.
- 2 cups of peeled, finely chopped apples can be used instead of canned apple pie filling.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
