Black Walnut Apple Cake
Indulge in the rustic charm of a homemade Black Walnut Apple Cake, a perfect blend of autumnal flavors and hearty textures. This moist and flavorful cake combines the sweetness of diced apples with the earthy crunch of black walnuts, all enveloped in a warmly spiced batter infused with cinnamon and vanilla. Ready in just over an hour, this easy dessert is baked to golden perfection, filling your kitchen with the irresistible aroma of fall. Ideal for holiday gatherings or a cozy treat with coffee, a light dusting of powdered sugar adds a touch of elegance to every slice. Whether enjoyed warm or at room temperature, this crowd-pleasing cake is the ultimate comfort food. Keywords: black walnut apple cake, fall dessert, homemade apple cake, cinnamon walnut cake, easy baking recipes.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 pieces large eggs
- 1 teaspoon vanilla extract
- 1 cup black walnuts, chopped
- 3 cups apples, peeled and diced
- 1 tablespoon unsalted butter, for greasing
- 2 tablespoons powdered sugar, for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with unsalted butter and set aside.
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt until well combined. Set aside.
In a separate bowl, combine the granulated sugar and vegetable oil. Mix until smooth.
Add the eggs one at a time to the sugar and oil mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the chopped black walnuts and diced apples gently using a spatula or wooden spoon.
Pour the batter into the prepared baking dish and spread it out evenly.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, dust the top of the cake with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
5917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.8 g | 410% | |
| Saturated Fat | 50.3 g | 251% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 589 mg | 196% | |
| Sodium | 3291 mg | 143% | |
| Total Carbohydrate | 751.7 g | 273% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 480.3 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 336 mg | 26% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1705 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
