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 ground walnuts, it’s a real treat. Enjoy every bite!
- Prep Time: 20 minutes
- Bake Time: 40–45 minutes
- Total Time: 1 hour–1 hour 5 minutes, plus cooling
- Servings: 10
Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2 cups canned apple pie filling and topping
- ½–¾ cup finely ground walnuts
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Instructions
Step 1: Preheat the oven to 350°F. Coat a round springform pan with nonstick cooking spray and set it aside. In a medium bowl, whisk together the flour, baking powder and pumpkin pie spice.
Step 2: Add the eggs and vanilla to a large bowl. Beat with an electric mixer on medium speed for 1 minute, or until well blended. Gradually add the brown sugar and continue beating until thoroughly combined.
Step 3: Gradually add the flour mixture to the egg mixture. Stir with a wooden spoon or rubber spatula just until the batter is smooth. Fold in the apple pie filling.
Step 4: Add the walnuts to a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush them with a rolling pin. Fold the ground walnuts into the cake batter.
Step 5: Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool in the pan before releasing the sides of the springform pan. Cool completely before slicing.
🍋 Simply Made Suggestions
- 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.
🍰 Before You Go…
Cake is a perfectly respectable place to start, but we’re not done with apples yet. Explore our apple recipes for fall for breakfasts, desserts, drinks, and savory favorites.
Apple Walnut Cake
Equipment
- 1 (8-inch or 9-inch) round springform 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
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 2 cups canned apple pie filling and topping
- ½–¾ cups finely ground walnuts
Instructions
- Preheat the oven to 350°F. Coat a round springform pan with nonstick cooking spray and set it aside. In a medium bowl, whisk together the flour, baking powder and pumpkin pie spice.
- Add the eggs and vanilla to a large bowl. Beat with an electric mixer on medium speed for 1 minute, or until well blended. Gradually add the brown sugar and continue beating until thoroughly combined.
- Gradually add the flour mixture to the egg mixture. Stir with a wooden spoon or rubber spatula just until the batter is smooth. Fold in the apple pie filling.
- Add the walnuts to a food processor and pulse until finely ground. Alternatively, place them in a zip-top bag and crush them with a rolling pin. Fold the ground walnuts into the cake batter.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan before releasing the sides of the springform pan. Cool completely before slicing.
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.
- I used Duncan Hines Apple Pie Filling and Topping, but another brand should also work.
- Canned *Apple Pie Filling & Topping can be found in most grocery stores.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
