This Southern Apple Cake with Walnut Glaze is packed with apple flavor then topped with a sweet glaze and walnuts. It’s the kind of cake recipe you can fall back on for any occasion.
It’s guaranteed to be a crowd-pleaser and it’s quite simple to make – the flavor and texture get even better if prepared the day before –which is really hard to imagine. It’s one of those recipes you find scribbled in a note tucked into a cookbook from a church or school compilation. This is exactly where this recipe came from – my mother-in-law exclaimed that this is the best apple cake she’s tasted after returning from a church meeting. Y’all have to try this!
I eliminated a bit of sugar from the cake batter. Next time I make this – and there will be a next time, very soon – I will play around with the ingredients a bit more – maybe 1/2 cup of applesauce to replace half the oil in the batter and perhaps 1/4 cup less brown sugar and 1/4 stick less butter in the glaze. The recipe is absolutely perfect as written – however I like to try to reduce the amount of sugar – let’s face it – one slice is never going to be enough. Especially in mini-bundt form!
A moist cake filled with apples, glazed with frosting and walnuts.
- 3 cup all purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp salt
- 2 eggs beaten
- 1 cup vegetable oil
- 4 cups fresh granny smith apples peeled, cored and diced (approx. 2 -3 large apples)
- 3/4 cup light brown sugar
- 1 stick butter 1/2 cup
- 1/2 cup evaporated milk
- 1/2 cup chopped nuts walnuts or pecans
- 1 tsp vanilla
Sift together flour, sugar, soda, cinnamon and salt. Add eggs, oil and apples. Mix well; it will be thick. Spread evenly in tube pan (ex. bundt or angel food cake pan) spritzed with cooking spray. Bake at 325 for 1 hr and 15 minutes.
Mix sugar, margarine and milk in saucepan and boil 2 minutes. Add nuts and vanilla. Pour over cake.
Let the cake set in the pan about 5-10 minutes. The minute I take it out of the pan, I pour the glaze over the hot cake and continue spooning it over the cake.
Mini bundt - If you decide to make a mini-bundt, like I did, the baking time can be reduced to about 25 min. Just keep an eye on them!