Apple Walnut Cake

Really enjoyed this, and so did my family. Basic recipe is similar to one I used to have and lost. I made the following changes: Instead of Macintosh, I used Granny Smith, but that was a matter of what I had on hand. Did not use nutmeg, replaced with cinnamon. The technique of the other recipe I had was to chop the apples into small pieces, then stir in the sugar, and let the juice get pulled out of the apples. So, mix the eggs (beaten separately), butter (melted) and vanilla, then add the apple/sugar mixture, then dry ingredients and last the walnuts. I believe you will find that this makes it moister. In the past, I have also used cream cheese icing on this cake when I wanted to dress it up. Sorry about so many changes. I always get frustrated when people say they didn’t like the recipe, but they made a lot of changes to it.

I only had two cups of apples , I think this is why mine turned out dry. I think the next time I will use 1/2 vegetable oil and 1/2 butter. The cake has great taste otherwise. Will make again.

Turned out great. I changed two things. I chopped the apples instead of slicing them and I swapped one cup of regular sugar for a cup of brown sugar.

This is a moist, delicious cake.

This was a trial run as I was asked to make an apple walnut bundt cake for Christmas. I followed the directions but I added a little extra apple as the batter appeared dry. My family and co-workers loved it. I will be making this for Christmas dinner. The cake was delicious and I did make a caramel glaze for the frosting. Next time I will add extra apples and walnuts.

Very moist. Made as directed, omitted nuts. Added a glance of butter, brown sugar, 10 X and cider. Will make again.

This was a very easy recipe, and it turned out nice. I let my family try it, and they loved it.

Very good recipe. I had to make a few alterations for high altitude, but other than that made as directed.

This was a HUGE hit at my family’s Christas Eve dinner! I followed the recipe, but chose to sprinkle powdered sugar on top in lieu of icing.

A good basic recipe. I added more apples and nuts than called for, so it took longer to bake. Next time I’ll sub at least half brown sugar for the white sugar.

Wonderful cake!

I made this exactly as written except that I didn’t have a tube pan so I used a round pan and sadly the middle part was not done yet even after 1 hour, so I covered the cake with foil and placed it in the oven again for another 15 minutes… but even then, it didn’t cook thru. So we ate the cooked part only… the cake was really yummy, just the right spice. It was soo good especially while it was fresly baked. The next day I heated it in the microwave, yum! I will defintely bake this again, gotta get myself a tube pan first.

This is probably a 5 star cake and I am going to try it again. But when I made it last night, I was well into the mixing process when I discovered we had no white flour and I had to use 1/2 almond flour and 1/2 whole wheat flour. Also used the last apples off a tree in our yard and they were very tart and not juicy. I added about 1/3C milk and water. In spite of these handicaps, the cake turned out tasty, if somewhat dry and needing a bit of ice cream, yogurt or cream to top it off for dessert. It is great as a coffeecake! Also, the cake was not dry and crumbly the second day, even tastier the 2nd day than the first! ——————- 2nd Review: I made it again, this time with 1C white flour, 1C almond flour, 1C wholewheat flour. Used 3C apples with extra sugar (as the apples were very tart) and used 1C white and 1C brown sugar. The 2 big loaves and the small loaf came out softer than the first time around, but both times were very tasty. I’ll certainly keep this recipe on tap for when I have fresh, but too-tart apples again.

I loved this! I did peel and dice the apples, instead of slicing them, and I used 1 teaspoon of salt instead of 1 1/2 teaspoons. The cake was moist and flavorful, without being overly sweet. It’s great for dessert, and also for breakfast. Definitely something I’ll make again.

I grated the apples. The cake is dense, but I think grating the apples made it more moist. I disagree with the person who said the cake was dry. I served it to my church small group (10 people), and they loved it. Two women requested the recipe. I’ll increase the walnuts to 1 1/2 cups next time.

I made this yesterday with half brown and half white sugar. I kicked up the nutmeg and cinnamon and also added 1/2 tsp of cloves. Everything else was the same. It is fantastic and a great fall recipe to use up the abundance of apples. It’s a keeper!

This cake is really good, especially in the fall. I used half brown sugar and half white sugar. I also substituted half of the butter with coconut oil. I used gala apples because that was all I had. I made a glaze out of powdered sugar, vanilla and milk. Very delicious. Will make again.

I made this cake this past Sunday. I used 4 apples 1 gala and 3 golden delicious apples.i added 1 teaspoon of nutmeg and 1/2 t of baking powder. I backed it on a bundt pan. It came out great! I used the rest of the ingredients as listed in the recipe.

Dry and flat.

I made this for Pastor Appreciation Month and gave it away without tasting it, but I want to rate it on the ease of making it and the consistency of the final outcome. From what I could see, it was moist and easily came out of my fluted bundt pan with plenty of greasing and flouring. My cake was done in 1 hour as the recipe indicated. I did make a vanilla glaze only because it looked a little bare without it and because I was making it as a gift, presentation was important. I can’t wait to hear if my Pastor liked it…if he did, I will be making it again for my husband and myself.

I just put this into the oven, but, why was my batter so thick? Should I have melted the butter? Hoping it turns out, keeping my fingers crossed, didn’t realize I had to submit a rating @ this time.