Ever since I was a little girl, my mother would make Apple Walnut Delight Cake come apple season, and now I do the same. I always wonder why “delight” is in the recipe title, but after the first bite, I understand why.
If you have any allergies or aversions to nuts, by all means, omit the walnut, as I have here. The cake is just as wonderful without them.
2cupssugarI like to use 1 cup white granulated and 1 cup brown sugar
3cupssifted all-purpose flour
1 1/2teaspoonsbaking soda
3cupspeeled and 1/2-inch chopped apples(see note on apples below)
1cupchopped walnutsomit if desired, and increase apple quantity to 4 cups, plus more for garnishing
For the glaze:
1tablespoonfresh lemon juice
Preheat oven to 325° Butter and flour a 10-inch fluted cake pan or tube pan.
In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and mix well.
Sift flour, baking soda, salt and cinnamon; add gradually to sugar, butter and egg mixture until incorporated. Do not over mix.
Stir in apples and walnuts.
Spoon into prepared cake pan. Bake at 325° for 1 hour 15 minutes, or until an inserted toothpick comes out clean. Let cool in pan for 10 minutes. Release the cake onto a plate and let it cool while you make the glaze.
Combine confectioners sugar with lemon juice and milk and whisk well until smooth. Use 1 cup of sugar for a thin glaze or 2 cups for a thick glaze, depending on your preference.
Drizzle the glaze over the cake and garnish with chopped walnuts, if you wish!
What kinds of apples work well in this apple cake? Granny Smith, Fuji, Gala, Honeycrisp, SweeTango all work well. I love a combination of Gala/Honeycrisp/SweeTango!Prefer to skip the walnuts? Omit if desired, and increase apple quantity to 4 cups.This recipe for Apple Walnut Delight Cake first appeared here on January 26, 2011.