More apple posts, Diane? Yes. There will always be more apple posts (any guess on what my favorite baking flavor is?).
Anyway, this apple walnut cake is a great recipe to have up your sleeve. It makes up quick, uses ingredients you probably already have lying around, and is one of the more delicious things I have tasted this fall (up there with this apple crisp, which happens to be the most popular post on the blog!)
It’s dense, moist, and so, so flavorful. There’s the tang of the apples, the crunch of the walnuts, and the gorgeous compliment the fall spices add to the mix.
Yes, you want this. Dustin and I ate the whole thing in two days, which is definitely not something I’d recommend from a health standpoint, but I dare any of you to have more self control around this baby.
You’ll notice the pictures are all of the mini-bundt version of this cake. I just got a new pan and had to try it out. Usually, I make this cake in a standard 9×13, and I love it that way too. I’ll give you instructions for both methods, deal?
In fact, I’ll do you one better. Here’s a video to show you how to make the recipe (for the written instructions, just keep scrolling!).
Just one more note before the recipe: The first time I made this, I thought I burned the top. Apple cake gets dark, guys. Like, way, way deep brown dark. If you take the cake out when the toothpick comes clean, you’ll be all right, no matter how brown the top gets.
So without further ado: