This Old Fashioned Cinnamon Apple Nut Cake is jam packed with apples, pecans, and cinnamon…it’s incredibly moist and tender with a deliciously crispy top and crust. It is perfect with coffee for breakfast, as a spectacular dessert, or any time at all. It is truly my very favorite cake and one of my most requested recipes. I promise that if you make it for your friends and family you’ll be very popular!
It’s so easy to make that you’ll want to make it all the time. First preheat your oven to 350°. Next peel and chop apples to a fairly small size, about ¼ inch…Or use an apple, peeler, corer, slicer. This one is from Pampered Chef. It makes prepping apples a total breeze. It’s perfect for this cake, apple pies, apple butter….you name it!Next chop pecans to desired size. I like the nuts fairly chunky to give the cake some added texture, but chop them the way you like them. Of course you can substitute walnuts or any other nut you prefer.
For the wet ingredients add oil, eggs, sugar, and cinnamon to a medium bowl and whisk together until well combined. For the dry mix add flour, salt, and baking soda to a large bowl and whisk together to combine.
Add the wet ingredients to the dry and stir until all the flour is moist. You’ll think you did something wrong because the batter is very thick, kind of like the consistency of peanut butter. But trust….this makes the cake sooooo yummy!
Add the apples and nuts and stir until well dispersed throughout the batter. This will make the batter even more thick and delicious!
Here I made two cakes…because, you’ll want two cakes! Spray a 9-inch spring form pan with baking spray (preferably Bakers Joy as it already contains flour) and add the batter to the pan(s) and smooth to an even layer. Bake at 350° for 55-65 minutes. Allow to cool in pan for an hour before unlatching and removing rim.
A crispy top will form on the cake and the sides and bottom of the cake will become like a crisp crust. Of course I love all of the moist deliciousness of the apples and cinnamon…but that crispy crust is like heaven on earth! It’s my favorite part of the cake. Dust the top of the cake with powdered sugar or serve with vanilla ice cream or whipped cream. For me, I love at just like it is…with a little dusting of powdered sugar.
I hope you’ll give this Old Fashioned Cinnamon Apple Nut Cake a try. I promise it won’t disappoint! And get a load of that beautiful cutting board with my blog logo on it! My son’s lovely, smart, and very sweet girlfriend Guad got that for me for my birthday recently! Thank you Miss G!!
Cinnamon Apple Nut Cake
- 1 c. canola or vegetable oil
- 2 tsp. vanilla
- 2 eggs
- 2 c. sugar
- 2 tsp. cinnamon
- 2 c. flour
- 1 tsp. salt
- 1 tsp. baking soda
- 3 c. granny smith apples (2 medium apples) peeled and chopped
- 1 c. chopped pecans or walnuts
- Preheat oven to 350°.
- Peel and chop apples to a fairly small size, about ¼ inch or less (or use an apple, peeler, corer, slicer)
- Chop nuts to desired size.
- In medium sized bowl add oil, eggs, sugar, and cinnamon and whisk together until well combined and set aside.
- In a large bowl add flour, salt, and baking soda and whisk together to combine.
- Add the wet ingredients to the dry. Stir until all the flour is moist. Batter will be very thick, kind of like the consistency of peanut butter.
- Add the apples and nuts and stir until well dispersed throughout the batter.
- Spray a 9-inch spring form pan with baking spray (preferably Bakers Joy as it already contains flour)
- Add the batter to the pan and smooth to an even layer.
- Bake at 350° for 55-65 minutes. Allow to cool in pan for an hour before unlatching and removing rim.
- Dust the top of the cake with powdered sugar.
- Store in an airtight container.