The Daily Dish

Apple-Walnut Cake

walnut cake
(photo: Scott Phillips)
One great feature to this Apple Cake, besides tasting great, is that it's wonderful served as dessert or as a breakfast coffee cake. The applesauce in the batter gives it an incredible moistness.

For the topping 
1/4 lb. (1/2 cup) unsalted butter 
1/2 cup firmly packed light brown sugar 
1/2 cup granulated sugar 
1-1/4 tsp. ground cinnamon 
4-1/2 oz. (1 cup) all-purpose flour 
1/4 cup confectioners' sugar 
4 oz. (1 cup) whole walnuts, coarsely chopped 

For the cake
9 oz. (2 cups) all-purpose flour
1 tsp. baking powder
1 tsp. baking soda 3/4 tsp. ground cinnamon
1/2 tsp. table salt
3 oz. (6 Tbs.) unsalted butter, softened at room temperature
1-1/4 cups granulated sugar
2 large eggs, at room temperature
3/4 cup smooth homemade or store-bought applesauce
1 cup sour cream

To start, make the crunchy topping. Combine melted butter, brown sugar, regular sugar, and cinnamon. Then stir in flour, confectioners' sugar and chopped walnuts and mix until blended but still crumbly. Refrigerate the topping until you're ready to use it.

Next, make the cake. Combine flour, baking powder, baking soda, and cinnamon and set aside. Beat butter and sugar with an electric mixer until blended. Beat in eggs, one at a time, and then alternate beating in the flour mixture, applesauce, and sour cream. Don't overmix. Scrape the batter into a greased 9 x 13 inch baking pan.

Bake until the edges of the cake are slightly set and the rest is very jiggly. Scatter the topping over the came and bake until crumbs are golden brown, and the center springs back when gently pressed. Let cool on a rack for 20 minutes before cutting and serving. 

About The Daily Dish

The Daily Dish brings you regular recipes from public media's favorite chefs.

About the Author

More Recipes from Festival Chefs

Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup

Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish

food fest
Get Tickets to Our Upcoming Food & Wine Festival


Sign Up

Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.


Twitter  Follow WGBH Foodie

Support for WGBH is provided by:
Become a WGBH sponsor