To meet my signature requirements a dessert must:
- Have fruit;
- Be easily put-together from ingredients I always have on hand;
- Not need an electric mixer or any other whiny-noisy appliance;
- Be requested by family members so often I almost get tired of making it;
- Induce guests to ask for the recipe;
- Be amenable to my sneaking in 30-40% whole wheat flour without anyone noticing that I’ve healthied up our dessert.
This Apple-Nut Cake serves 10
- 3/4 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 medium apples, peeled and diced (any variety, preferably local, and if possible, one sweet and one tart)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 stick (8 tablespoons) salted butter, melted and cooled slightly
- 1 large egg
- 1/2 cup coarsely chopped nuts (walnuts, or pecans, or almonds, or butternuts, or even peanuts), preferably whatever is local to your area, or whatever has been recently on sale
- Preheat oven to 375 degrees F.
- Butter and flour a 9-inch round cake pan.
- Stir together apples, sugars, butter and egg in a large bowl to blend.
- In a medium bowl, combine flours, cinnamon and baking soda. Sift over apple mixture, add nuts and mix thoroughly (I like to use a sturdy fork).
- Transfer mixture to prepared pan and smooth out with a spatula. Bake for 40 minutes until brown and crusty on top. Cool cake in pan on rack.
- Slice and serve (with ice cream, whipped cream or caramel topping if the occasion or mood calls for something extra-decadent).
29 thoughts on “My Signature Apple-Nut Cake”
Looks wonderful, Tracie Lee! And I like your requirements.
I make it every year when the apples ripen (and often during the rest of the year, too). It’s simply yummy, as anything with butter and brown sugar tends to be.
I’d also add one more to your requirements. A really good friend who makes it for you!
Hear, hear, Kate!!
A really good friend who loves to bake. That would be me. You’re both welcome to pop over. I’ll make it for you!
Yum, that sounds really easy…
Have you ever made it without the nuts? We have some friends with nut allergies….
It would work just fine without the nuts. I might substitute some golden raisins or currants or dried cranberries for the nuts.
Every chef needs a signature dish, and this one sounds delicious! I can’t wait to get started cooking with some apples this fall- they’re one of my favorite ingredients!
My favorite, too. We used to have three apple trees, and every year I had a plethora of apples to sauce and pie and cake with. We sold that property, so now I have to get my apples from the local orchard. I just stocked up, day before yesterday. Saucing today!
Yum! this is my sort of catering!
I love it because it’s not too sweet. I’ve never been a fan of traditional “birthday cake” desserts. I like something that tastes more like food and less like cotton-candy.
Your dessert signature requirements are very similar to what mine would be! And this apple nut cake looks amazing and delicious:) It’s bookmarked for a dessert-craving day:)
Lovely–and we have a lot in common, taste-wise.
Since meeting you, I’m cooking much more regularly with Indian-style spices. Last night, for instance. You’ve taught me how to put together an exotic-tasting meal without needing exotic-long preparations. My husband thanks you!
Love hearing that, Tracy! Thanks to you and your husband for trying it out:) I like how the blogging world gives us new friends and makes us better food adventurers…
How about caramel topping AND whipped cream? (In for an ounce, in for a pound…or something like that.)
Another wonderful recipe, Tracy!!!
Marylin, how do you do that? Can you read my mind? The carmel topping recipe is already scheduled for tomorrow!
I’m not that keen on cake as it’s a bit starchy and sugary but yes I am partial to apple cake, because it tastes a bit more real/less of a sugar rush. The picture is making me hungry.
I’m with you, Denise. I don’t generally like cake. If I were making this only for myself, I’d use 100% whole wheat (and I have). But even with the 40% whole grain, it still tastes like food instead of like candy (probably because of the good amount of apples and nuts).
Sounds delicious, Tracy! Yum! 🙂
It’s seriously tasty.
Delicious, I’ll bet, and healthy too! Not being a big dessert or cake lover for some strange reason, I do love the sound of this apple cake with the nuts (walnuts for me!) and it seems very autumnal to me, lovely. Thanks for the recipe 🙂
For most of my life, Sherri, I was indifferent about dessert–and I still never order it in a restaurant or eat it at a party. But I have recently developed a fondness for a little something sweet, IF it incorporates real food into it and isn’t just a bomb of refined sugar, refined flour, and crisco.
I agree 🙂
Sounds absolutely delicious I’ll try this recipe tomorrow. Thanks for sharing!
I love apple season!