Embrace Apples’ Autumnal Love
Yes, I know. I haven’t posted in over a year. You can say life has been a little bit crazy.
So I have to do what I need to do in righting the world. That is showing people that pumpkin is overrated.
Jump to RecipeDon’t believe me? Check out the video and recipe. Let me know in the comments.
Apple Walnut Cake
Cake perfect for autumn after apple picking.
Ingredients
Filling
- 3/4 cup brown sugar tightly packed
- 1 tbsp cinnamon
- 1 tbsp ginger
- 1 cup walnuts finely chopped
- 2-3 medium apples peeled and thinly cut
Batter
- 3/4 cup butter room temperature
- 1 tsp vanilla
- 1 & 1/2 cup sugar
- 3 eggs
- 2 2/3 cups all-purpose flour
- 1 & 1/2 tsp baking soda
- 1 & 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
Instructions
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Butter a tube pan and preheat oven to 350°F degrees.
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Peel and slice 3-4 good size apples – red and yellow delicious works well.
Filling
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In a small bowl, combine the brown sugar, cinnamon, and ginger. Get rid of any lumps. Add in the walnuts and mix well.
Batter
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Cream and butter for about 1 minute. Add the vanilla andsugar and mix for 4 minutes until light and fluffy. Add eggs one at a timebeating well after each addition.
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Sift together the flour, baking soda, powder, and salt.Alternate folding dry ingredients with the sour cream in two additions. Scrapedown the sides as you do so.
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Spread a layer of apple slices in a greased and floured tubepan. Add in the nut mixture. Spread a layer of cake batter. Do this threetimes. The final layer should be cake batter.
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Bake for 60 to 70 minutes until cake tester comes out cleanand the top of cake feels firm and springy. Remove from oven and let cake restin the pan for 5 minutes. Loosen the pan and let it cool on a rack.
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Dust the cake with granulated or confectionary sugar.
Recipe Notes
Wrapped and refrigerated cake holds for a week. Frozen 2 to 3 months.
Story and photos by Dana J. Prophet
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