Fresh Apple Nut Cake
Indulge in the cozy flavors of autumn with this Fresh Apple Nut Cake, a moist and tender dessert brimming with diced apples, warm cinnamon, and crunchy walnuts or pecans. Perfect for fall gatherings or a simple weeknight treat, this cake combines pantry staples with seasonal apples for a treat that's as easy to make as it is satisfying. Each bite bursts with the natural sweetness of fresh apples, complemented by a hint of vanilla and the nutty richness of chopped nuts. Ready in just over an hour, this simple recipe is a must-try for lovers of apple desserts and makes for a delightful pairing with a dollop of whipped cream or a scoop of vanilla ice cream. With its perfect blend of textures and flavors, this cake is sure to become your go-to comfort bake for any occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups unsalted butter, melted and slightly cooled
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2 cups apples, peeled, cored, and diced (about 2 large apples)
- 1 cup chopped walnuts or pecans
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper and set aside.
In a medium mixing bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Mix until well combined.
Add the eggs and vanilla extract to the sugar mixture. Beat until smooth and fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the diced apples and chopped nuts until evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 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 10-15 minutes before transferring it to a wire rack to cool completely.
Slice and serve the cake as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition Facts
Calories |
3943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.0 g | 229% | |
| Saturated Fat | 69.2 g | 346% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 567.2 g | 206% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 351.7 g | ||
| Protein | 47.2 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 273 mg | 21% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1454 mg | 31% | |
*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.
