Apple Walnut Cake
The juices apples keeps this cake super moist, so the batter will be thick. The bottom of the pan caramelized and brought out a fantastic flavor. I can even reduce the sugar and oil and this cake would be fantastic. This pan of apple cake goes a long way! It is rich and filling and can be used as a dessert, luncheon cake or eaten as a breakfast doughnut as our family calls it. (hey, it has far better ingredients than a doughnut!) I have been voted off the island; next time, no nuts for the no-nutty people in the family.
The juices apples keeps this cake super moist, so the batter will be thick. The bottom of the pan caramelized and brought out a fantastic flavor. I can even reduce the sugar and oil and this cake would be fantastic. This pan of apple cake goes a long way! It is rich and filling and can be used as a dessert, luncheon cake or eaten as a breakfast doughnut as our family calls it. (hey, it has far better ingredients than a doughnut!) I have been voted off the island; next time, no nuts for the no-nutty people in the family.
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 2 cups flour
- 3 tablespoons butter softened
- frosting
- 1 1/2 cups powdered sugar
- 1/2 teaspoon nutmeg
- 1 2/3 cups sugar
- 2 whole egg
- 1/2 cup oil vegetable oil
- 4 cups apple chopped and peeled
- 1 cup walnut chopped
- 6 ounces cream cheese
- Carbohydrate 38.0112686534047 g
- Cholesterol 43.8510142187027 mg
- Fat 38.2966380372804 g
- Fiber 1.932335466067 g
- Protein 5.35176572307095 g
- Saturated Fat 5.68936708764229 g
- Serving Size 1 1 Serving (154g)
- Sodium 7822.57819677157 mg
- Sugar 36.0789331873377 g
- Trans Fat 2.49038051174545 g
- Calories 508 calories
Step-by-step
- grease and flour 13 x 9 x 2-inch baking pan
- In a mixing bowl, beat sugar and eggs.
- Add oil and vanilla; mix well.
- Combine flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well.
- Stir in apples and walnuts.
- Pour into the greased and floured 13 x 9 x 2-inch baking pan.
- Bake at 350 degrees F. for 50 to 55 minutes or until cake tests done.
- Cool on a wire rack.
- For frosting, beat cream cheese, butter and vanilla in a mixing bowl.
- Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake.
Substitutions alter outcomes directly, so swapping out the vegetable oil for melted coconut fat introduces a distinct tropical aroma that shifts the entire flavor profile away from standard quick breads. Dense batters laden with fresh fruit require careful handling to avoid gluten overdevelopment once the dry components meet the wet base. Folding chopped fruit and nuts gently by hand prevents pockets of excess moisture while distributing the dense mass evenly across a standard 13x9x2-inch baking pan.
Baking at 350 degrees Fahrenheit for 50 to 55 minutes demands continuous visual monitoring rather than relying solely on timers. Piercing the center with a wooden skewer should yield moist crumbs rather than wet batter, signaling that the interior structure has set properly while retaining the natural hydration from four cups of peeled apples. Letting the baked base cool completely on a wire rack prevents the cream cheese and butter topping from melting prematurely upon application.
Spreading the confectioners' sugar gradually into the softened dairy ensures a smooth, lump-free consistency that resists weeping over time. Achieving the right spreadable viscosity requires adjusting the powdered sugar ratio carefully against the six ounces of cream cheese and three tablespoons of butter. Working with fully chilled components during the frosting stage guarantees clean cuts when portioning the 16 servings.
Stored properly at room temperature under a cake dome for up to two days, the crumb structure actually becomes more cohesive as the fruit moisture redistributes. Chilling the pan extends this window significantly, though bringing individual slices back to ambient temperature restores the soft mouthfeel of both the crumb and the rich topping.
