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!
This soft and pillowy apple walnut cake is my twist on the classic Italian apple cake, which has always been one of my favorite desserts growing up in Italy!
I use light olive oil instead of butter, which makes the cake soft, fluffy, and lighter—plus, it’s completely dairy-free and super simple to make!
Just one bowl, a few basic ingredients, and you’ve got a delicious treat that’s perfect for breakfast or an afternoon snack.
The sweet apple chunks and crunchy walnuts make every bite incredibly satisfying, while the lemon zest adds a bright, citrusy note that takes it to the next level!
You can serve it as it is or serve it up with whipped cream, orange curd, Italian pastry cream, zabaglione, or even a scoop of vanilla ice cream.
So if you're looking for a simple cake for your family, I'm sure you'll love this apple and walnut cake.
It’s easy, comforting, and just the right kind of dessert for those cooler fall and winter days!
Ingredients
For this apple walnut cake recipe, you'll need basic ingredients you most probably have in your pantry already.
Here are the 9 ingredients you'll need:
- Apples: I love using Honeycrisp, Pink Lady, or Cox apples for their sweet, tart flavors and firm texture. I cut 1 ½ apples into chunks for the batter and slice the rest for the topping—but, if rushed, chop them all and mix them in.
- Walnuts: I prefer to roughly chop them for a bit of crunch in the cake, but you can finely chop them if you like. Also you may use pecans if you prefer.
- Flour: Regular all-plain flour or Italian 00 flour work perfectly for this recipe.
- Olive oil: I use a light extra-virgin olive oil, but you can substitute it with sunflower oil or an equal amount of melted and cooled butter.
- Eggs: Opt for medium-sized eggs at room temperature.
- Sugar: I use raw cane sugar, but regular granulated sugar works just as fine.
- Baking powder: A little baking powder gives the cake a soft and bouncy texture.
- Lemon: Opt for an organic lemon, because you will need to use the zest. You can substitute it with an orange if you like.
- Vanilla: It's optional, but a welcomed extra layer of flavor.
- Spices: This is also optional, you can add ¼ teaspoon of ground cinnamon and ¼ teaspoon of ground ginger for a lightly spiced note.
How to make apple walnut cake
This walnut apple cake recipe couldn't be easier to make!
You only need one bowl, and it takes just 10 minutes to put together.
Check out the quick recipe overview below with step-by-step pictures.
Scroll down until the end of the post for the full printable recipe.
STEP 1. Whisk eggs and sugar until fluffy, pale yellow and tripled in volume. Then whisk in olive oil, lemon zest, and vanilla.
STEP 2. Place a sieve over the bowl and add flour and baking powder, whisk briefly to combine all the ingredients.
STEP 3. Add in chopped apples and walnuts and mix briefly to combine all ingredients.
STEP 4. Pour the batter into the cake pan, top with sliced apples and chopped walnuts, and bake for about 40 minutes. Remove from the oven, cool and serve.
Baking tip: Right before serving, brush the top with apricot jam, orange jam, or peach jam: it’ll give the cake a beautiful glaze and make it even more delicious!
Baking tips
- Measure ingredients: For consistent results, I recommend using a baking scale to weigh your ingredients accurately.
- Chop apples into small cubes: Peel and dice your apples into small, even pieces. Large chunks may sink or remain undercooked.
- Avoid over-mixing the batter: Mix just until combined. Over-mixing can result in a dense or dry cake.
- Check for doneness: Bake the cake until a skewer inserted in the center comes out clean and the top feels set—not sticky or wet.
Storage tips
- Serve: You can leave your apple and walnut cake at room temperature for up to 1 hour. If you want to keep it out longer, store it in an airtight container in a cool, dry spot in your kitchen.
- Fridge: The cake will stay fresh in the fridge for 3-4 days.
- Freezer: Cut the cake into slices, place them on a tray, and freeze for 30 minutes. Then, transfer the slices into ziplock bags and freeze for up to 1 month.
Did you try this recipe?
Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook!
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Recipe
Apple Walnut Cake
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
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Juliette says
I just baked it and it is the best apple walnut cake I've ever had. I served it with your mascarpone cream and it was simply amazing, thanks Andrea!