Apple Walnut Cake

A moist, spiced loaf cake bursting with chunks of juicy apples and crunchy walnuts. It’s wonderfully fragrant with cinnamon and nutmeg — the kind of bake that fills your kitchen with the scent of fall.

Ingredients

• 2 cups (250 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1 tsp cinnamon powder

• ¼ tsp nutmeg

• ¼ tsp salt

• ½ cup (120 ml) vegetable oil or melted butter

• ¾ cup (150 g) brown sugar

• 2 large eggs

• ½ cup (120 ml) milk or buttermilk

• 1 tsp vanilla extract

• 1½ cups (180 g) peeled and finely chopped apples (about 2 medium apples)

• ¾ cup (80 g) chopped walnuts

• 2 tbsp honey or maple syrup (optional, for extra moisture)

Instructions

1. Preheat the Oven
   Set your oven to 170°C (340°F).
   Grease a loaf pan (about 9×5 inches / 23×13 cm) and line it with parchment paper for easy removal later.

2. Mix the Dry Ingredients
   In a medium bowl, whisk together:

   • Flour

   • Baking powder

   • Baking soda

   • Cinnamon

   • Nutmeg

   • Salt
     Set aside.

3. Prepare the Wet Ingredients
   In another large bowl, whisk the oil (or melted butter), brown sugar, and eggs until smooth and slightly thickened.
   Add milk, vanilla extract, and honey or maple syrup (if using). Mix well to combine.

4. Combine Wet and Dry Mixtures
   Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no streaks of flour remain — do not overmix to keep the cake soft and tender.

5. Add Apples and Walnuts
   Fold in the chopped apples and walnuts until evenly distributed throughout the batter.

6. Pour and Bake
   Pour the batter into the prepared pan and smooth the top.
   Sprinkle a few extra chopped walnuts on top for added crunch.
   Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve
   Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Optional Glaze (for a bakery-style finish)

Whisk together:

• ½ cup powdered sugar

• 1 tablespoon milk or cream

• ½ teaspoon vanilla extract

Drizzle over the cooled cake and let set for 10–15 minutes.

Tips & Variations

• Substitute part of the apple with grated carrot or pear for a twist.

• Add a handful of raisins or dried cranberries for extra texture.

• Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.

• Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for up to a week.