Warning: the recipe for the most moist cinnamon apple cake you are about to attempt may result in making excuses to have “just one more slice”. In fact, I’m enjoying a slice right now, playing crumb roulette with my keyboard.
Looking for a way to use up those apples from the orchard?
As far as shot-in-the-dark recipes go, this one was a win. I won’t bore you with the details. Suffice it to say, we went apple-picking a month ago and we have a shit-ton of apples left to consume.
I had it in my head I was going to bring a homemade treat to Blissdom Canada last weekend, so, somewhere around 8pm the night before leaving for the conference, when I hadn’t even begun to pack, I decided I would bake an apple cake. With no particular recipe in mind. Lucky for me I’m a recipe pack rat so before hitting up Google, I decided to thumb through my black-clip-bound pile of apple recipes. Because I’m fancy like that.
“Dublin’s Finest Caramel Apple Cake”. Nope. Too messy.
“Easy French Apple Cake”. Box cake mix and instant pudding mix? No, thanks.
“Easy Sour Cream Apple Cake”. Flaked coconut. Eww.
I was about to call it quits, until…
“Cinnamon Apple Cake”. You had me at “serve warm”.
Aside from a couple of tweaks, I stuck to the basics of the recipe, since I was making if for the first time. Next up: trying to make it free of wheat flour and refined sugar. Happy experimenting to me! Keep your eye out for the longest recipe title ever: Gluten- and Sugar-free Moist and Gut-Friendly Cinnamon Apple Cake with Walnuts. Until then, print this off. It’s a keeper.
Easy Moist Cinnamon Apple Cake with Walnuts
Honestly, this is the easiest, moistest cinnamon apple cake recipe -- with walnuts for added crunch. It is the perfect way to use up all those fall apples.
- 2 c All-purpose flour
- 3/4 c Whole-wheat flour
- 2 tsp Baking powder
- 1/2 tsp Baking soda
- 2 tsp Cinnamon
- 1 tsp Nutmeg freshly grated
- 1/2 tsp Salt
- 1 1/4 c Granulated sugar
- 1/2 c Vegetable oil
- 1 Egg
- 2 Egg whites
- 1 tsp Vanilla
- 1 c Water
- 4 medium baking apples Golden Delicious or Granny Smith, peeled and thinly sliced
- 1/2 c Walnuts chopped
Preheat oven to 350ºF. Generously grease and flour a 10-inch tube pan.
In large bowl, mix flours, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir to mix well
In another mixing bowl, beat sugar and oil until combined. Add egg, egg whites and vanilla and beat one minute. (Save remaining yolks for another use.)
Beat in water. Add flour mixture, a little at a time, using low speed and scraping down sides until just mixed. Stir in apple slices and walnuts.
Pour into prepared pan, smooth surface and place in oven, on centre rack. Bake 45 to 50 minutes or until wooden toothpick comes out clean. Cool on rack 10 minutes, then gently remove from pan.
Serve warm with whipped cream or ice cream. To save for another day, cool completely and store in an air-tight container up to four days.
Be sure to check back after you’ve made this seriously moist cinnamon apple cake and shoot me a comment to let me know how it turned out. Also, if you’re into healthy baking, check out my gluten-free lemon blueberry scones with no refined sugar. These are packed with zesty delight.