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Apple Cake:

3/4 cup (75 grams) walnuts or pecans

1 pound (450 grams) apples (about 2 - 3 large apples)

1 tablespoon freshly squeezed lemon juice

1 1/2 cup (195 grams) all purpose flour

3/4 cup (150 grams) granulated white sugar

1 1/2 teaspoons (6 grams) baking powder

1 teaspoon ground cinnamon

1/4 teaspoon (1 gram) salt

2 large eggs (100 grams), at room temperature

6 tablespoons (85 grams) butter, melted and cooled to room temperature

1 teaspoon (4 grams) vanilla extract

4 tablespoons (40 grams) milk, at room temperature


2 tablespoons (28 grams) butter

2 tablespoons (25 grams) granulated white sugar

2 tablespoons (25 grams) light brown sugar

1 1/2 tablespoons lemon, orange, or apple juice

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Apple Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non stick cooking spray, a 9 inch (23 cm) round springform pan and then line the bottom of the pan with parchment paper. Place the springform pan on a larger baking sheet.

Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly brown and fragrant. Remove from the oven, let cool, and then coarsely chop.

Peel, core, and chop the apples into bite-sized pieces. Toss with the lemon juice.

In a large bowl, whisk the flour with the sugar, baking powder, ground cinnamon, and salt. In another bowl, whisk the eggs, and then stir in the melted butter, vanilla extract, and milk. Stir the wet ingredients into the flour mixture until fully incorporated. Fold in the chopped nuts and apple chunks.

Transfer the batter to the prepared pan and smooth the top. Bake in preheated oven for about 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.

While the cake is still warm, prepare the glaze. Place the butter, sugars, and lemon (or apple) juice in a small saucepan and bring to a boil. Boil gently for about one minute. Remove from heat and, using a pastry brush, brush the warm glaze on the top of the apple cake.

Serve warm with softly whipped cream or vanilla ice cream. Cover and refrigerate leftovers. Reheat before serving.

Makes about 8 - 10 servings.


This Apple Cake is the perfect Fall dessert, with its chunks of apples and nuts wrapped in a cinnamon-laced batter. It is delicious with a dollop of softly whipped cream, a small scoop of vanilla ice cream, or with a little heavy cream poured over the top.

I like the process of making an Apple Cake. I like gathering all the ingredients together and laying them out in neat piles on the kitchen counter. First there is the mound of peeled and chopped apples, tossed with a little lemon juice to keep them from turning brown. Next to the apples is a pile of chopped walnuts or pecans, all brown and aromatic from being toasted in the oven. Once that is done I'm ready to make the cake batter. I carefully measure all the dry ingredients and place them, one by one, into a large bowl. A quick stir blends them together. In another bowl I mix the eggs with the melted butter, vanilla extract, and milk. I add the wet ingredients to the dry and mix until everything is moistened. All that is left is to fold in the chopped apples and chopped nuts. Once the batter is poured into the cake pan and placed in the oven, the waiting begins. I first wait for the scents of cinnamon and apple to fill the kitchen and then I wait for the apple cake to rise and turn a beautiful golden brown. When it is firm to the touch and a toothpick inserted in the center of the Apple Cake is free of crumbs, I pull it from the oven. But my job is not done. While the cake is still warm, I like to brush a warm glaze over the cake. The glaze gives the Apple Cake a lovely sheen, plus it adds a more flavor and moisture to the cake.