Moist Apple Walnut Cake
A heartwarming, rustic cake packed with tender apple chunks and crunchy walnuts, beautifully spiced with cinnamon. Made with wholesome wholemeal flour, it's the kind of cosy bake that fills your kitchen with the most incredible aroma. Perfect for afternoon tea or a relaxed weekend treat.
🛒 Ingredients
10 servings
- 250 g wholemeal flour
- 250 g soft brown sugar
- 200 ml sunflower oil
- 3 eggs
- 2 teaspoons ground cinnamon
- 1 tablespoon baking powder
- 3 apples, peeled and diced
- 100 g walnuts, roughly chopped
- Butter for greasing
- Caster sugar and cinnamon for the tin
- Icing sugar for dusting
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Directions
- 1
Preheat your oven to 150 °C (300 °F). Grease a 24 cm round cake tin with butter and coat the base and sides with a mixture of caster sugar and cinnamon.
- 2
In a large bowl, whisk the eggs and brown sugar together until light and foamy. Add the oil gradually, whisking until fully incorporated.
- 3
Sift in the wholemeal flour, cinnamon, and baking powder. Fold gently with a spatula until you have a smooth, thick batter.
- 4
Stir in the diced apples, distributing them evenly. Fold in the chopped walnuts last and give one final gentle stir.
- 5
Pour the batter into the prepared tin and bake for 40 to 45 minutes, until a skewer inserted in the centre comes out clean.
- 6
Cool in the tin for 10 minutes, then turn out onto a wire rack. Dust generously with icing sugar before serving.
💡 Chef's Tip
Firm-fleshed apples like Granny Smith or Braeburn work best as they hold their shape during baking. For extra depth, toast the walnuts in a dry pan for 3 minutes before folding them in.
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Same category — Desserts
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