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Cinnamon Apple Nut Cake

Course: Dessert


  • 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.


A crispy top will form on the cake and the sides and bottom of the cake will become like a crisp crust.  This is the best part of the cake in my opinion.  Serve with vanilla ice cream or whipped cream if you prefer....but for me it's perfectly delicious just the way it is!