Ingredients
Method
- Preheat your oven to 350°F. Lightly grease a 9-inch round cake pan with nonstick cooking spray.
- In a large bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and dark brown sugar until light and fluffy. Add the eggs one at a time, beating well after each. Stir in the vanilla extract, flour, baking soda, cinnamon, and salt until just combined. Fold in the chopped apples and walnuts.
- Spoon the batter into the prepared pan and spread evenly. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 to 15 minutes. Slice and serve warm, optionally with a scoop of vanilla ice cream.
Nutrition
Notes
For a deeper flavor, toast the walnuts in a dry skillet for 2-3 minutes before chopping.
You can substitute walnuts with pecans or leave them out for a nut-free version.
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This cake can be made ahead; it tastes even better the next day as the flavors meld.
Avoid overmixing the batter to keep the cake tender.
If your apples are very juicy, reduce the apples by 1/4 cup to prevent a soggy cake.
Serve with whipped cream or a dusting of powdered sugar instead of ice cream if desired.