Applesauce makes this cake wonderfully moist.   It has a delicate fine crumb with a deliciously rich and crunchy walnut topping.  You can serve it warm  so it makes a lovely breakfast treat.  It’s an easy cake to make with the walnut topping substituting for icing.


5.0 from 1 reviews
: cake
Cuisine: baking
: 16
Applesauce makes this cake wonderful moist.
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ¾ tsp ground cinnamon
  • ½ tsp salt
  • 3 ounces (6 tbsp) unsalted butter, softened at room temperature
  • 1¼ cups granulated sugar
  • 2 large eggs, at room temperature
  • ¾ cup smooth homemade or store-brought applesauce
  • 1 cup sour cream
  • ¼ pound (1/2 cup) unsalted butter
  • 1 /2 cup firmly packed brown sugar
  • ½ cup granulated sugar
  • ¼ tsp cinnamon
  • 1 cup all-purpose flour
  • 1 generous cup coarsely chopped walnuts
  1. Heat the oven to 350 F.
  2. Butter the bottom and sides of a 9 x 13 inch baking pan, and line the bottom of the pan with parchment and butter the parchment.
  3. In a medium bowl whisk the flour, baking powder, baking soda, cinnamon, and salt to blend.
  4. Combine the butter and sugar in bowl of stand mixer. Beat with K blade on medium spreed until combined (but not fluffy), scraping the bowl as needed, about 30 seconds.
  5. Add the eggs, one at a time, beating until just combined and scraping the bowl as needed.
  6. Add about one-third of the flour mixture, mixing on low until just combined.
  7. Add the applesauce, mixing on low until just incorporated and scraping the bowl as needed.
  8. Mix in another third of the flour mixture,then the sour cream, and then the remaining flour mixture.
  9. Mix after each addition just until incorporated. DON'T OVER MIX.
  10. Scrape the batter into the prepared pan and spread evenly.
  11. Bake until the edges of the cake are slightly set and the rest is very jiggly, about 15 minutes.
  12. Scatter the walnut topping evenly over the cake and bake until the crumbs are golden brown, the center of the cake springs back when lightly touched, a a toothpick inserted in the center has a few moist crumbs sticking to it, 30 to 35 minutes.
  13. Check the cake early and if the crumbs are golden but the caked isn't fully baked, cover loosely with foil.
  14. Let cool on a rack for at least 20 minutes.
  15. Serve warm.
  16. Walnut Topping:
  17. Melt the butter in a medium bowl in the microwave or in a small saucepan.
  18. Pour into a medium sized bowl.
  19. Add the brown and white sugar, and the cinnamon and stir until blended.
  20. Add the flour and the walnuts mixing with your fingers until combined. The mixture should be crumbly but also clump together.
  21. Refrigerate until ready to use.






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2 Responses to APPLE WALNUT CAKE

  1. ChefThomas says:

    I just had a go at your cake … WONDERFUL !!!! ….. here is an image or two of my creation

    Currently I am at my second piece …. adult size … probably some Calvados would go well with it … will blog about it in the next couple of days.

  2. Pingback: only the chosen ones can be admitted into the realms of the beautiful | ChefThomas ....writings and rantings of a chef ....

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