Description

This classic Apple Cake is a moist and flavorful dessert featuring tender apple pieces and a warm blend of cinnamon and nutmeg. Enhanced with toasted walnuts for crunch and a hint of optional whiskey and espresso, it’s a perfect treat for any occasion. Baked to a golden perfection, this easy-to-make cake delivers comforting autumn flavors in every bite.

Ingredients

Scale

Wet Ingredients

3/4 cup dark brown sugar
2 large eggs
1/3 cup neutral oil (like canola or grapeseed)
1 teaspoon vanilla extract
1 tablespoon whiskey (optional)

Dry Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon instant espresso powder (optional)

Other Ingredients

2 small apples (peeled, cored, and chopped into 1/4- to 1/2-inch pieces) (about 2 cups)
1/2 cup toasted walnuts (chopped)

Instructions

Prepare the pan: Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat a 9-inch round baking pan with nonstick spray. Line the bottom of the pan with a round of parchment paper to prevent sticking.
Mix wet ingredients: In a large bowl, whisk together the dark brown sugar and eggs until pale and foamy, about 1 minute. Add the oil, vanilla extract, cinnamon, nutmeg, kosher salt, and if using, the whiskey and instant espresso powder. Whisk everything together until the mixture is smooth and well emulsified.
Add dry ingredients: To the wet mixture, add the all-purpose flour, baking powder, and baking soda. Whisk until everything is well combined and the batter is smooth, ensuring no lumps remain.
Fold in apples and nuts: Using a rubber spatula, gently fold in the chopped apples and 1/4 cup of the toasted walnuts, distributing them evenly throughout the batter.
Transfer to pan and top: Pour the batter into the prepared baking pan. Use an offset spatula to smooth the top gently, making sure the apples are evenly spread to the edges. Tap the pan lightly on the counter to release any air bubbles. Sprinkle the remaining 1/4 cup walnuts evenly over the top of the batter.
Bake the cake: Place the pan in the preheated oven and bake for 30 to 40 minutes, or until the cake is puffed, golden brown, and a toothpick or tester inserted into the center comes out clean or with minimal moisture from the apples.
Cool and serve: Remove the cake from the oven and set it on a wire rack to cool for about 15 minutes. Run a thin knife around the edges to loosen it, then carefully invert the cake onto a cooling rack. If desired, invert the cake again so the puffy side faces up. Serve warm or at room temperature.
Storage: Store the cake wrapped tightly or in an airtight container at room temperature or refrigerated for up to two days to maintain freshness.

Notes

For added flavor, the optional whiskey and instant espresso powder enhance the cake’s depth but can be omitted if preferred.
Peeling and coring the apples is important for smooth texture; using tart apples like Granny Smith balances the sweetness well.
Ensure apples are chopped evenly (1/4 to 1/2 inch) for consistent baking.
Toasting walnuts brings out a richer nutty flavor; do not skip this step if possible.
Use parchment paper on the pan bottom to prevent sticking and help with easy removal.
Letting the cake cool properly before removal avoids breakage.
This cake is best enjoyed within two days for optimal moisture and flavor.

Prep Time: 15 minutes
Cook Time: 30 to 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple cake, autumn dessert, walnut apple cake, cinnamon apple cake, easy baked apple dessert