Walnut Apple Cake

Apples: Use firm baking apples that keep their shape. A mix of tart and sweet apples gives the cake the best balance of flavor and texture.
Batter: The batter will seem unusually thick, but the apples release moisture as the cake bakes. Do not add extra liquid.
Walnuts: Toasting the walnuts is optional, but it gives the cake deeper flavor and a little more crunch.
Make Ahead and Storage: The cake tastes even richer the next morning. Keep it tightly covered at room temperature for up to 2 days, then refrigerate. Freeze airtight slices for up to 6 weeks; thaw before serving.

Name: Walnut Apple Cake
Prep time: 15 min
Cook time: 55 min
Total time: 100 min
Ingredients: 4 cups apples; 2 large eggs; 1 cup walnuts; 2 cups granulated sugar; 2 teaspoons cinnamon; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; ¾ teaspoon fine salt

Tender diced apples and crunchy walnuts fill this cinnamon-scented cake from edge to center. Mix the thick batter by hand and bake it in a pan for golden edges and a moist, old-fashioned crumb.

By Betty Lou Gardner1 hr 40 minUpdated 2026-08-25

With caramelized edges and a soft, old-fashioned crumb, this simple apple cake feels just as right beside afternoon coffee as it does on a holiday dessert table. The batter is mixed by hand and packed with enough apples and walnuts to make every square feel generous.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I use firm, tart apples because they hold together better, especially when the fruit is extra juicy. The batter is thick, so I spread it into the pan with the back of the spoon. I have a hard time not cutting into this one too early once the cinnamon starts smelling up the kitchen.