Saturday, October 15, 2011

A Luscious Apple Cake for Fall

Apple Walnut Cake
I've been so obsessed with all things pumpkin lately that I nearly forgot that fall is also apple season.  While flipping through my recipe collection the other day I came across this recipe for this delicious apple cake.  It is perfect for dessert, or breakfast or an afternoon snack. 

There's a lot going on in this moist cake.  Sour cream ensures its moist texture while walnuts and a crumb topping add crunch. I made my cake with Granny Smith apples, but use whatever apples you have.  You could also make this cake with pears.

Apple Walnut Sour Cream Cake
1 9-inch cake, serves 12

For the Topping
The Apple Walnut Cake Ingredients
  • 1 cup coarsely chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup butter
  • 1/3 cup all-purpose flour

For the Cake
  • 2 medium apples, peeled and sliced thinly
  • 1 3/4 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 8 ounce carton sour cream

Preheat the oven to 350 degrees F.  Grease a 9-inch springform pan.  Combine the 1 cup nuts, brown sugar and cinnamon.  Cut the 1/4 cup butter into the 1/3 cup flour until crumbly.  You can use your fingers to do this.  Then add 3/4 cup of the nut mixture to the crumbs to make the topping.  Set aside the rest of the nut mixture.

The Walnut Crumb Topping

In a medium bowl combine the flour, baking powder, baking soda and salt.   In the bowl of your mixer beat the butter to soften.  Add the sugar and the vanilla, beating to combine.  Add the eggs, one at a time, beating well after each addition.  Add the flour mixture and the sour cream alternately, beginning and ending with the flour mixture.  Beat on low, just to combine.

The Batter Mixes Quickly

Spread two thirds of the batter in your prepared pan. 

Spread the Batter in Layers

Sprinkle the reserved nut mixture over the batter and top with the sliced apples. 

Add the Apples

Spread the remaining batter on top of the apples and then sprinkle on the topping mixture.

Nuts Add Texture and Crunch

Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.  Cool for 10 minutes in the pan, then remove the side of the pan to completely cool.  Cool at least one hour. 
Each serving of this cake has 396 calories.

The Baked Apple Cake

You can get the printable Apple Walnut Sour Cream Cake recipe by clicking the link.



  1. Beautiful and delicious...I love when a cake recipe calls for sour cream. My favorite sheet cake does and I think it's the key ingredient that puts it right over the edge!

  2. You are so right, Gin, the sour cream makes a yummy difference. This cake is really good the next day so feel free to make it ahead of time. I think it gets better after sitting overnight.


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