If you have leftover apples on your coffee table and have sweet cravings, then you have come to the right place.
This apple cake has the perfect texture with the goodness of apples and walnuts. And if your kids are picky eaters and hate apples, then making this cake is the best way to feed apples to them.
My neighbor’s kids love this cake, and I bet your kids will love it too!
This delectable apple cake recipe contains shredded, juicy, fresh apples and crunchy walnuts with a moist texture.
This cake is filled with buttery goodness with real apples. One slice of this buttery apple cake with tea or coffee is a match made in heaven.
It is my new favorite cake without any frosting. It has a soft and slightly dense texture that melts in your mouth. You can use any kind of apple for this cake. And if you are not a fan of walnuts, you can substitute them with any other nuts like pecan or almond, or you can omit nuts altogether.
Although this cake has no frosting or topping, you can drizzle salted caramel or dust some icing sugar on top to give it an extra sweet flavor.
Why You Will Love This Recipe?
- Flavor: The flavor of this apple cake can be described in one word: DEVINE. The natural sweetness of the apple compliments the buttery sponge, infusing the cake with fruity goodness. Walnut provides nuttiness that enhances the overall flavor of the cake.
- Texture: The texture of this cake is moist and a little dense, with moist crumbs offering a satisfying bite. The shredded apple adds a pleasant juiciness and a subtle texture variation. The chopped walnuts add a crunchiness, making the cake more delectable.
- Simple ingredients: From cinnamon powder to walnuts, this recipe contains simple ingredients that can easily be found in your pantry.
- Easy to make: Making this cake is very easy; just follow the simple and easy steps given in this blog post, and you will end up with a very tasty cake.
- Great for kids: Apple cake is a fantastic treat, providing a delicious snack and a wholesome dose of nutrition. Its soft and moist texture and delightful blend of sweetness make it perfect for kids who are picky eaters, as it is packed with fresh apples and the goodness of walnuts.
- Versatile: You can serve this cake with a scoop of vanilla ice cream or simply enjoy it with a cup of hot tea or coffee, making this apple cake quite versatile. Also, you can adapt the recipe according to your liking by changing the nuts and flavors.
Important Ingredients Used In The Recipe
- Apple: It is the star ingredient of the recipe. Apple infuses the cake with a natural sweetness that compliments both the sugar and butter in the cake, creating a balanced taste. Although I have used shredded apple and then added it to the batter, you can also add it by chopping it into medium-sized pieces. I have used honey crisp apple for the recipe, but you can use any apple like Granny Smith or Gala. But do make sure that apples are fresh and crunchy before using them in the cake, as it will give the cake more flavor.
- Walnut: Chopped walnut adds a delightful crunch and texture variation, complimenting the soft cake and tender apple in the apple cake. The texture variation adds a little depth to each bite. It also adds a bit of nuttiness that creates a harmonious balance between the sweetness of the apple and warm cinnamon powder. Apart from enhancing the taste and texture of the cake, it also provides the cake with nutrients such as omega-3 fatty acids and antioxidants, which boost the nutritional value of the cake.
- Cinnamon powder: Cinnamon infuses the cake with comfort and warmth. Cinnamon powder’s natural flavor complements both the apple and walnut’s flavor. The earthy and slightly spicy undertone of cinnamon adds a depth of flavor to the cake that elevates and enhances the overall flavor of the cake.
- Egg: Eggs act as a binding agent that holds the ingredients together and gives the cake structure and stability. It contributes to the cake’s soft and tender texture, ensuring a balanced and cohesive crumb that is neither too dense nor too crumbly. When mixed with the leavening agent, it makes the cake light and slightly airy.
- Butter: Enriches the cake with a buttery flavor and a moist and tender crumb that melts in your mouth. It also adds a rich and creamy flavor to the cake. It complements the sweetness and warmth of cinnamon, contributing to the overall richness of the cake.
How To Make Apple Cake?
Preparations: Gather all the ingredients you need for the recipe and weigh them through a kitchen weighing scale. Prepare a six-inch round baking by greasing oil and placing butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan only) before starting.
Shred the apple: Wash it properly and, using a shredder, shred it properly from the medium-sized whole of the shredder.
Cream butter and sugar: in a bowl, cream unsalted butter and castor sugar with an electric hand beater or a silicon spatula until it turns light and fluffy in texture; make sure that the butter is at room temperature.
Add egg: Once the butter and sugar are creamed properly, add egg and vanilla essence, then mix until you get a homogenous mixture.
Add dry ingredients: Now, in the same bowl, sift in the dry ingredients, which are all-purpose flour, baking soda, cinnamon powder, and salt. Mix them properly until there are traces of the dry ingredients.
Make the batter: Now fold in the shredded apple and chopped walnuts.
Bake: Pour the batter into the prepared tin and smooth out from the top. Bake it at 180° C or 350° F (OTG mode: lower rod mode only) for 30 – 35 minutes or until the toothpick inserted in the middle comes out clean with a few dry crumbs sticking to it.
Cool and de-mold: Once baked properly, let it cool down completely before de-molding. After cooling, de-mold it with the help of a palette knife.
Serve: Serve the cake with a scoop of vanilla ice cream, tea, or coffee.
Chef’s Tips For The Recipe
Choose the right apple that is sweet, tart, and juicy, like honey crisp, granny smith, or gala.
To prevent the shredded apple from browning, add a little lemon juice after you shred it.
How To Store Apple Cake?
If you plan to consume apple cake on the same day, keep it at room temperature by placing it in an airtight container or wrapping it with a food-grade cling wrap.
You can keep it in the refrigerator for 2 – 3 weeks if kept in an airtight container and the freezer for at least 1 month.
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Frequently Asked Questions
Yes, you can use any variety of apples for this cake.
To prevent apples and nuts from sinking to the bottom while baking, coat them with a bit of all-purpose flour before adding to the batter.
To check whether the cake is made, simply insert a toothpick; if it comes out clean with a few dry crumbs sticking to it, then it is done, and if it comes with a wet batter sticking to it, then bake for a few minutes more.
- 60 g Unsalted butter
- 100 g Castor sugar
- 1 (large size) Egg
- ½ tsp Vanilla essence
- 75 g All-purpose flour
- ½ tsp Baking soda
- ½ tsp Cinnamon powder
- 1/8 tsp Salt
- 1 (large) Apple
- 50 g Chopped walnuts
- Prepare a six-inch round baking by greasing oil and placing a butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (OTG mode: lower rod + upper rod + fan only) before starting.
- Wash the apple properly, and using a shredder, shred it properly from the medium-sized whole of the shredder.
- In a bowl, cream unsalted butter and castor sugar with an electric hand beater or a silicon spatula until it turns light and fluffy in texture; make sure the butter is at room temperature.
- Once the butter and sugar are creamed properly, add egg and vanilla essence, then mix until you get a homogenous mixture.
- Now, in the same bowl, sift in the dry ingredients: all-purpose flour, baking soda, cinnamon powder, and salt. Mix them properly until there are traces of the dry ingredients.
- Now fold in the shredded apple and chopped walnuts.
- Pour the batter into the prepared tin and smooth out from the top. Bake it at 180° C or 350° F (OTG mode: lower rod mode only) for 30 – 35 minutes or until the toothpick inserted in the middle comes out clean with a few dry crumbs sticking to it.
- Once baked properly, let it cool down completely before de-molding. After cooling, de-mold it with the help of a palette knife.
- Serve the cake with a scoop of vanilla ice cream tea or coffee.
- Prep Time: 10 to 12 minutes
- Cook Time: 30 to 35 minutes