5 from 1 vote

Apple Walnut Cake

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!

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: Italian

Serving: 12

Calories: 238kcal

Author: Andrea Soranidis

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.

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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.