Apple Walnut Cake
User Reviews
5.0
3 reviews
Excellent
Apple Walnut Cake
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This apple walnut cake is light, fluffy, and incredibly easy to make with just a few simple ingredients—perfect for the fall and winter seasons!
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Ingredients
- 3 eggs
- 140 g sugar approx ½ US cup + 2 tbsp
- 120 ml light olive oil approx ½ cup
- 1 teaspoon vanilla extract (or half vanilla pod, scraped)
- 1 tablespoon fresh lemon zest
- 200 g all-purpose flour approx 1 US cups + ¼ cup
- 1 tablespoon baking powder
- ⅛ teaspoon sea salt
- 600 g Honeycrisp apples, peeled and cored (about 4 medium apples)
- 80 g walnuts, chopped approx ½ US cup
To decorate:
- 1 tbsp confectioner sugar
Instructions
- Cut half the apples into small chunks, slice thinly the remaining apples, and set them aside.
- Preheat oven to 180°C/360°F and adjust a baking rack onto the middle shelf. Grease and dust with flour (or line with parchment paper) a 9-inch cake pan and set it aside.
- In a large bowl, place the eggs and the sugar. Beat the mixture with an electric whisker until light and pale, and tripled in volume.
- Slowly whisk in the olive oil, followed by the vanilla and lemon zest, and mix until all the ingredients are combined.
- Slowly sift the flour into the batter, mixing until just combined. Sprinkle the baking powder and a pinch on salt over the batter and mix until just combined (do not overmix).
- Gently fold the apple chunks and two-thirds of the chopped walnuts into the batter, mixing just until combined.
- Pour the walnut apple cake batter into the prepared baking pan. Arrange the remaining sliced apples and walnuts on top, then bake for 30-40 minutes. To check for doneness, insert a toothpick into the center—if it comes out clean, the cake is ready.
- Remove the pan from the oven, allow to cool and gently remove the apple walnut cake from the pan.
- Dust the cake all over with confectioner sugar or brush with apricot jam and serve at room temperature.
Notes
- Measure: I always recommend using a baking scale to weigh your ingredients. US cups measurements are provided but please refer to grams measurements for best results.
- Flour: For a more rustic walnut apple cake, use 100 gr (3.5 ounces) of all-purpose flour and 100 gr of whole wheat flour.
- Butter: If you wish to use butter, replace the extra-virgin olive oil with 120 gr (4 oz) melted and cooled butter.
- Storage tips: Store your cake in an airtight container in the fridge for up to 3 days. You can cut into slices and freeze individually in freezer bags up to 3 months.
Nutrition Information
Show Details
Calories
238kcal
(12%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
147mg
(6%)
Potassium
88mg
(3%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
87IU
(2%)
Vitamin C
3mg
(3%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 147mg | 6% |
| Potassium | 88mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 87IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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