This apple walnut cake is gentle, fluffy, and extremely straightforward to make with just some easy components—excellent for the autumn and winter seasons!
This gentle and pillowy apple walnut cake is my twist on the basic Italian apple cake, which has at all times been one among my favourite desserts rising up in Italy!
I take advantage of gentle olive oil as an alternative of butter, which makes the cake gentle, fluffy, and lighter—plus, it’s utterly dairy-free and tremendous easy to make!
Only one bowl, a number of primary components, and also you’ve obtained a scrumptious deal with that’s excellent for breakfast or a day snack.
The candy apple chunks and crunchy walnuts make each chunk extremely satisfying, whereas the lemon zest provides a brilliant, citrusy word that takes it to the subsequent stage!
You may serve it as it’s or serve it up with whipped cream, orange curd, Italian pastry cream, zabaglione, or perhaps a scoop of vanilla ice cream.
So should you’re in search of a easy cake for your loved ones, I am positive you will love this apple and walnut cake.
It’s straightforward, comforting, and simply the proper of dessert for these cooler fall and winter days!
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Components
For this apple walnut cake recipe, you will want primary components you likely have in your pantry already.
Listed here are the 9 components you will want:
Apples: I really like utilizing Honeycrisp, Pink Woman, or Cox apples for his or her candy, tart flavors and agency texture. I reduce 1 ½ apples into chunks for the batter and slice the remaining for the topping—however, if rushed, chop all of them and blend them in.
Walnuts: I choose to roughly chop them for a little bit of crunch within the cake, however you may finely chop them should you like. Additionally you could use pecans should you choose.
Flour: Common all-plain flour or Italian 00 flour work completely for this recipe.
Olive oil: I take advantage of a lightweight extra-virgin olive oil, however you may substitute it with sunflower oil or an equal quantity of melted and cooled butter.
Eggs: Go for medium-sized eggs at room temperature.
Sugar: I take advantage of uncooked cane sugar, however common granulated sugar works simply as high quality.
Baking powder: A bit baking powder offers the cake a gentle and bouncy texture.
Lemon: Go for an natural lemon, as a result of you will want to make use of the zest. You may substitute it with an orange should you like.
Vanilla: It is non-obligatory, however a welcomed additional layer of taste.
Spices: That is additionally non-obligatory, you may add ¼ teaspoon of floor cinnamon and ¼ teaspoon of floor ginger for a calmly spiced word.
The right way to make apple walnut cake
This walnut apple cake recipe could not be simpler to make!
You solely want one bowl, and it takes simply 10 minutes to place collectively.
Try the fast recipe overview beneath with step-by-step footage.
Scroll down till the top of the publish for the complete printable recipe.
STEP 1. Whisk eggs and sugar till fluffy, pale yellow and tripled in quantity. Then whisk in olive oil, lemon zest, and vanilla.
STEP 2. Place a sieve over the bowl and add flour and baking powder, whisk briefly to mix all of the components.
STEP 3. Add in chopped apples and walnuts and blend briefly to mix all components.
STEP 4. Pour the batter into the cake pan, prime with sliced apples and chopped walnuts, and bake for about 40 minutes. Take away from the oven, cool and serve.
Baking tip: Proper earlier than serving, brush the highest with apricot jam, orange jam, or peach jam: it’ll give the cake a stupendous glaze and make it much more scrumptious!
Baking suggestions
Measure components: For constant outcomes, I like to recommend utilizing a baking scale to weigh your components precisely.
Chop apples into small cubes: Peel and cube your apples into small, even items. Massive chunks could sink or stay undercooked.
Keep away from over-mixing the batter: Combine simply till mixed. Over-mixing may end up in a dense or dry cake.
Test for doneness: Bake the cake till a skewer inserted within the middle comes out clear and the highest feels set—not sticky or moist.
Storage suggestions
Serve: You may depart your apple and walnut cake at room temperature for as much as 1 hour. If you wish to hold it out longer, retailer it in an hermetic container in a cool, dry spot in your kitchen.
Fridge: The cake will keep contemporary within the fridge for 3-4 days.
Freezer: Lower the cake into slices, place them on a tray, and freeze for half-hour. Then, switch the slices into ziplock luggage and freeze for as much as 1 month.
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Recipe
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Prepare dinner ModeStop your display from going darkish
This apple walnut cake is gentle, fluffy, and extremely straightforward to make with just some easy components—excellent for the autumn and winter seasons!
Serving: 12
Energy: 238kcal
Components
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To brighten:
1 tbsp confectioner sugar
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Directions
Lower half the apples into small chunks, slice thinly the remaining apples, and set them apart.
Preheat oven to 180°C/360°F and modify a baking rack onto the center shelf. Grease and dirt with flour (or line with parchment paper) a 9-inch cake pan and set it apart.
In a big bowl, place the eggs and the sugar. Beat the combination with an electrical whisker till gentle and pale, and tripled in quantity.
Slowly whisk within the olive oil, adopted by the vanilla and lemon zest, and blend till all of the components are mixed.
Slowly sift the flour into the batter, mixing till simply mixed. Sprinkle the baking powder and a pinch on salt over the batter and blend till simply mixed (don’t overmix).
Gently fold the apple chunks and two-thirds of the chopped walnuts into the batter, mixing simply till mixed.
Pour the walnut apple cake batter into the ready baking pan. Organize the remaining sliced apples and walnuts on prime, then bake for 30-40 minutes. To test for doneness, insert a toothpick into the middle—if it comes out clear, the cake is prepared.
Take away the pan from the oven, enable to chill and gently take away the apple walnut cake from the pan.
Notes
Flour: For a extra rustic walnut apple cake, use 100 gr (3.5 ounces) of all-purpose flour and 100 gr of entire wheat flour.
Butter: For those who want to use butter, change the extra-virgin olive oil with 120 gr (4 oz) melted and cooled butter.
Storage suggestions: Retailer your cake in an hermetic container within the fridge for as much as 3 days. You may reduce into slices and freeze individually in freezer luggage as much as 3 months.
Vitamin
Energy: 238kcal | Carbohydrates: 32g | Protein: 3g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 8g | Trans Fats: 1g | Ldl cholesterol: 41mg | Sodium: 147mg | Potassium: 88mg | Fiber: 2g | Sugar: 17g | Vitamin A: 87IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 1mg
The knowledge proven is an estimate offered by an internet vitamin calculator. It shouldn’t be thought-about an alternative to an expert nutritionist’s recommendation.
