Apple Walnut Spice Cake
Fall flavors are so homey and delicious like in this fantastic Apple Walnut Spice Cake. This is something I could eat all winter long. No need for whipped cream or ice cream (but I won’t be upset if you add that), just grab a slice of this wonderfully moist and comforting cake and you will feel wrapped up in fall!
I baked two of these cakes at once by doubling the recipe and that is what I will give you today, so if you only want to make one (I am not sure why???) then just halve the recipe. This cake was moist and delicious and used up some of the wonderful BC Honey Crisp apples that we have a case of.
I brought the second cake over to my girlfriends, Nan when she invited us over for our Canadian Thanksgiving, as part of her hostess gift. She seemed more than pleased to receive this cake!!
Here are the cakes, fresh from the oven, all I did was add a sprinkle of icing sugar (confectioners sugar) to them to give them that added touch.
The cake is packed full of apples keeping it moist for days and days. The walnuts give this recipe an added crunch and the raisins a little extra sweetness.
- 2/3 cup butter, softened
- 2 cups of sugar
- 4 eggs
- 2 tsp. vanilla
- 3 cups flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. salt
- 2 tsp. cinnamon
- 1 tsp. nutmeg
- 1 tsp. allspice, ground
- 1/2 tsp. cloves, ground
- 1/2 cup buttermilk
- 4 cups apples, not peeled, diced
- 1 cup raisins
- 1 cup walnuts
- Preheat oven to 350F. Prepare two 8" round baking pans by greasing (I used butter) and flouring.
- In a standup mixer with a paddle attachment, cream butter and sugar together until fluffy. Add the eggs one at a time and beat well after each addition, add the vanilla also with the eggs. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Add into the butter mixture alternatively with the buttermilk. Beat until smooth and well blended.
- Fold in the apple, walnuts, and raisins and mix well. Divide between the two prepared pans. Bake for 35 min. or until a cake tester in the center comes out clean. Let cool in pans and then remove to a cooling rack. Cover and store at room temperature or refrigerate.16
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 362Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 67mgSodium: 605mgCarbohydrates: 57gFiber: 2gSugar: 34gProtein: 6g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
Recipe adapted from