Warm Apple Cinnamon Cake with Walnuts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
