Warm Apple Cinnamon Cake with Walnuts Recipe

Introduction

This apple cake is a moist and flavorful dessert that perfectly captures the warmth of cinnamon and nutmeg with tender chunks of fresh apples. It’s an easy-to-make treat ideal for cozy afternoons or special occasions.

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt
• 3 cups apples, peeled and diced (Granny Smith, Honeycrisp, or Fuji)
• ½ cup chopped walnuts or pecans (optional)
• Powdered sugar (optional, for dusting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch pan or bundt pan to prevent sticking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
3. Step 3: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. Step 4: Mix in the sour cream or Greek yogurt until smooth. Gradually add the dry ingredients and stir until just combined to avoid overmixing.
5. Step 5: Gently fold in the diced apples and nuts, if using, distributing them evenly through the batter.
6. Step 6: Pour the batter into the prepared pan, spreading it evenly. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Allow the cake to cool completely before dusting with powdered sugar or adding your favorite topping such as cream cheese frosting.

Tips & Variations

• For extra moisture and flavor, replace half of the sour cream with applesauce.
• Try using different apple varieties to change the sweetness and tartness to your liking.
• To make it nut-free, simply omit the walnuts or pecans without affecting texture much.
• Add a handful of raisins or dried cranberries for a fruity twist.
• If using a bundt pan, grease thoroughly and consider dusting with flour to prevent sticking.

Storage

Store the apple cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 2 months. When reheating, warm slices gently in a microwave or oven to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this cake?

It’s best to use fresh apples as frozen ones can release excess moisture and affect the cake’s texture. If using frozen, thaw and drain them well before folding into the batter.

Is it possible to make this cake dairy-free?

Yes. Substitute the butter with a dairy-free margarine or coconut oil, and replace sour cream with a plant-based yogurt for a dairy-free version.

Warm Apple Cinnamon Cake with Walnuts Recipe

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★★★★★

4.5 from 699 reviews

This classic Apple Cake is a moist, tender dessert bursting with warm cinnamon and nutmeg flavors. Loaded with diced apples and optional crunchy nuts, it’s perfect for autumn gatherings or a cozy treat. The combination of sour cream and butter ensures a rich texture, while a dusting of powdered sugar adds a delicate sweetness.

• Author: Leo
• Prep Time: 20 minutes
• Cook Time: 40-50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp nutmeg

Wet Ingredients

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or Greek yogurt

Add-ins

• 3 cups apples, peeled and diced (Granny Smith, Honeycrisp, or Fuji)
• ½ cup chopped walnuts or pecans (optional)

Finishing

• Powdered sugar (optional, for dusting)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan or a bundt pan to prevent sticking.
2. Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
3. Cream Butter & Sugars: In a large bowl, use a mixer to beat the softened unsalted butter with granulated sugar and brown sugar until the mixture becomes light and fluffy. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Combine Batter: Mix in the sour cream (or Greek yogurt) to the creamed mixture. Gradually add the dry ingredients while mixing gently until just combined. Fold in the peeled and diced apples along with the chopped walnuts or pecans, if using, to distribute them evenly throughout the batter.
5. Bake: Pour the batter into the prepared pan, spreading it out evenly. Bake on the middle rack for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
6. Cool & Serve: Remove the cake from the oven and let it cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar if desired or serve with your favorite cream cheese frosting for extra indulgence.

Notes

• Use tart apples like Granny Smith for a balanced sweet-tart flavor, or sweeter varieties like Fuji for a more mellow taste.
• For a dairy-free version, substitute sour cream with coconut yogurt and butter with a plant-based alternative.
• Ensure not to overmix the batter to keep the cake tender and moist.
• Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• This cake freezes well; wrap it tightly in plastic wrap and aluminum foil before freezing.

Keywords: Apple Cake, Autumn Dessert, Cinnamon Cake, Nutmeg, Sour Cream Cake, Holiday Baking