Fall is coming.
Supposedly. I don’t know when its going to show up here, but I’m holding out hope that all those boots and jeans and sweaters will get to come out to play at some point.
A friend of ours was going through a hard time, so I made him this cake, which to me is one of the most comforting cakes to grace the face of this earth. I have tremendously fond memories of this recipe, which came from my dad’s mother.
I can only remember two of her recipes, one of which is this one, but I very specifically remember being super excited when we would go to visit or vice versa because I knew this cake would be making an appearance. To this day, I will go to town and eat with reckless abandon whenever it’s around.
(I try and not have it in the house often.)
So, I’m happy to pass it along to all of you. You’ll absolutely love it- it’s superbly moist and delicious. Unlike a lot of cake recipes, this one is fuss-free, fast, easy to put together, and the plethora of beautiful bundt pans out there takes care of all the decorating for you. What more can you ask for?
If you like this Apple Walnut Cake, try these:
- Oven Baked Apple Pancake
- Apple Turnovers
- Pumpkin Coffeecake with Cinnamon Streusel and Apple Butter Filling
- 2 cups flour
- 2 cups sugar
- 1 tablespoon cocoa
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs
- 1 cup peanut or vegetable oil
- 3 cups pared, diced apples
- 1 cup walnuts
- ½ cup raisins
- 1 1/4 c powdered sugar
- 1 T butter, melted
- 2 T milk, or as needed
- Mix togther dry ingredients in mixer, add eggs one at a time, followed by oil. Add 1 cup of the apples and mix well. Stir in by hand the remaining apples, nuts, and raisins.
- Bake in greased, floured bundt pan for 1 hour at 350. Turn out of pan and allow to cool.
- Mix together glaze ingredients and pour over cake.