This apple and walnut cake recipe uses fresh apple chunks and is the perfect fall treat! It’s moist, fluffy, and infused with warm cinnamon, ground cloves, and crunchy walnuts.
It's apple season—my favorite time of year for my most beloved fruit especially Fuji apples. Growing up, apples were always my favorite, and I naturally followed the old saying, 'An apple a day keeps the doctor away.' Sometimes, I’d even eat more than one apple a day!
Looking back on growing up in Ramallah, we had an apple tree in our backyard that produced an abundance of apples. With so many on hand, my mother always made this delicious apple cake that everyone loved.
For a more delicious easy recipe try my date and walnut cake, orange cake, or banana and walnut cake.
Why You'll Love This Recipe
- Great Flavor and full of nutrients: The spices in this recipe provide a great flavor that blends well with the flavor from the applies.
- Fluffy and Moist: This recipe brings a perfectly soft flavor.
- Simple Ingredients and Easy to Make: Despite that, it includes a few extra ingredients but this cake is so easy to make. With readily available ingredients and simple instructions, this cake can be prepared quickly.
- Crowd Pleaser: The delicious texture and flavor come from the combination of chunks of apples and the crunchiness of walnuts.
Equipment
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Some Facts About Fuji Apples
Origin: Fuji apples were developed in the late 1930s in Fujisaki, Aomori Prefecture, Japan. They are a cross between two American apple varieties: the Red Delicious and Ralls Janet.
Flavor Profile: Fuji apples are known for their sweet flavor, with a slight hint of tartness. They have a crisp and juicy texture, making them a favorite for snacking.
Color: The skin of Fuji apples is typically a beautiful mix of red and yellow, with stripes of greenish-yellow. The vibrant colors are indicative of their sweetness and ripeness.
Storage: They have a long shelf life compared to other apple varieties. When stored in a cool, dry place, Fuji apples can last several months without losing their crispness.
Nutritional Benefits: Fuji apples are a good source of dietary fiber, vitamin C, and antioxidants. They are low in calories and can contribute to a healthy diet.
Culinary Uses: While they are delicious eaten fresh, Fuji apples also work well in cooking and baking. Their sweetness and firmness make them suitable for pies, crisps, and salads.
Growing Regions: Although originally from Japan, Fuji apples are now grown in various regions worldwide, including the United States, China, and New Zealand. In the U.S., they are primarily grown in Washington State.
Popularity: Fuji apples are among the most popular apple varieties in the world, thanks to their exceptional taste and versatility.
Harvest Season: Fuji apples are typically harvested in late September through October in the Northern Hemisphere. They are often available year-round due to their storage capabilities.
Instructions
Full ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Peel and cut apples into small cubes, cover them with sugar, and let them soak overnight for best results.
Fold in soaked applies in sugar over cake batter.
Pour mixture into a 9" size greased pan and bake in a preheated 350 F oven for 40-45 minutes
Variations and Substitutions
- Swap walnuts for pecans.
- Omit nuts entirely for a nut-free version.
- Feel free to use any other type of apples, granny smith apples or gala apples are good options.
- For a vegan version, use flaxseed meal or chia seeds mixed with water (1 tablespoon of seeds + 2.5 tablespoons of water per egg) as a binding agent.
Storage and Freezing
- Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week.
- You can also freeze this for up to 3 months, just wrap the cooled cake tightly in plastic wrap, and thaw it in the refrigerator before serving.
Frequently Asked Questions
Yes! You can use any variety of apples, but firmer varieties like Granny Smith, Honeycrisp, or Gala are best for baking since they hold their shape well and provide a nice tartness.
Absolutely! You can substitute all-purpose flour with a gluten-free flour blend. Make sure it contains xanthan gum or add it separately for better texture.
It’s not necessary! Leaving the skin on adds texture and nutrients. However, if you prefer a smoother texture, peel them before adding them to the batter.
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More Delicious Cakes
Print
Apple and Walnut Cake
- Prep Time: 15
- Cook Time: 40
- Total Time: 55 minutes
- Yield: 8 slices 1x
- Category: Baking, cake
- Method: Baking
- Cuisine: American/Palestinian
- Diet: Halal
Description
This apple and walnut cake recipe uses fresh apple chunks and is the perfect fall treat! It’s moist, fluffy, and infused with warm cinnamon, ground cloves, and crunchy walnuts.
Ingredients
- 5 to 6 medium-size apples (any kind)
- 1 cup of sugar
- 2 cups flour
- 1 teaspoons cinnamon
- ½ teaspoon ground clove
- pinch of salt
- 1 teaspoons baking soda
- ½ cup unsalted butter or neutral oil
- 2 mediums size eggs
- 1 teaspoon vanilla
- ½ cup of chopped walnuts
Instructions
- Peel and cut apples into small cubes, cover them with sugar, and let them soak overnight for best results. Or at least 3-5 hours, until the sugar is melted.
- Preheat oven to 350 degrees F.
- In a large bowl mix all dry ingredients together: flour, spices, baking soda, and salt.
- In a separate large bowl, whisk together the melted butter. Add eggs one at a time, then add vanilla extract, keeping mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined (don’t overmix).
- Fold in the apple-sugar mixture and mix well.
- Add chopped walnuts gently and mix until they are evenly distributed.
- Pour mixture in a 9" size greased pan.
- Bake for about 40-45 minutes in a pre-heated 350 F oven.
Emily says
I had plenty of fresh apples from a friend's tree and I made this recipe and it turned out so delicious. Thank you for sharing.
Wafa Shami says
Hi Emily, great to hear.
Jane says
Can I ask about the sugar. Is it half the quantity for the apples and half for the sponge, or is it use all the sugar for the apples and then drain the sugar/apple juice liquor for the "wet" ingredients?
Wafa Shami says
Hi Jane, the 1 cup of sugar is used to cover the apples. As the apples soak in the sugar, they release liquid, which is then combined (apples + sugar) with all the other ingredients at the end. Hope this more clear.
Luhan says
I didn’t understand about the sugar….the one cup that is added to the apples,is that the only sugar that is being used…
Wafa Shami says
Hi Luhan, yes that's correct.
Em el Nassim says
I just made this cake and it’s so delicious, my family and I finished the entire cake in an hour. It’s also very easy to make, no fancy techniques and most households have all ingredients. This is officially my favorite cake for the fall season!
Wafa Shami says
Hello Em el Nassim, that's great to hear, glad you all enjoyed it.