Apple Walnut Cake
This delicious cake is moist and light! A delightful fall treat made with apples, pumpkin pie spice and ground walnuts.
- 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.
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.
