How do I know when my cake with apple and nuts is fully baked?

Insert a wooden skewer or toothpick into the center of the cake; if it comes out clean with no wet batter, your cake is done. The top should also be golden brown and spring back when lightly touched.

Can I use other types of apples for this apple nut cake?

Yes, while Granny Smith and Honeycrisp offer great texture and tartness, you can also use Fuji, Gala, or Braeburn apples. Avoid overly soft or mealy varieties.

What if I don't have buttermilk for my cake with apple and nuts?

You can easily make a substitute: add 1/2 tablespoon of lemon juice or white vinegar to a 1/2 cup of regular milk, stir, and let it sit for 5 minutes until it slightly curdles. This works perfectly.

Can I make this cake with apple and nuts gluten-free?

While not tested, you could try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum for a similar result.

How should I serve this apple nut cake?

It's delicious on its own, but you can also serve it with a dusting of powdered sugar, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra special treat.

Cake with Apple and Nuts Recipe: satisfying Big Flavor

Description

This recipe delivers a delightful cake that is easy to make, golden in color, and incredibly satisfying, featuring the classic combination of apples and nuts.

Ingredients

Scale

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups peeled, cored, and diced apples (about 2 medium apples)
1 cup chopped walnuts or pecans

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or a 10-inch Bundt pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream together the sugar and softened butter until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Gently fold in the diced apples and chopped nuts.
Pour the batter into the prepared baking pan.
Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

For best results, use firm, tart apples like Granny Smith or Honeycrisp.
If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to 1/2 cup of milk and letting it sit for 5 minutes.
This cake freezes well. Wrap tightly in plastic wrap and then foil for up to 3 months.
Consider adding a simple glaze or a dusting of powdered sugar for extra sweetness and presentation.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350-400 (estimated)
Sugar: Not specified
Sodium: Not specified
Fat: Not specified
Saturated Fat: Not specified
Unsaturated Fat: Not specified
Trans Fat: Not specified
Carbohydrates: Not specified
Fiber: Not specified
Protein: Not specified
Cholesterol: Not specified