Based on the carrot cupcake recipe, this apple and walnut cake is moist inside with a light crisp crust on top, not too dense, not too sweet and the addition of roughly chopped walnuts provides a nice contrast to the otherwise old-fashioned texture. The cake is wonderful by itself but, for a more festive look and feel, I decided it deserves to get smeared liberally with rich cream cheese frosting.
- 3 Granny Smith apples, peeled, cored and grated (don’t squeeze out the juice), and tossed with 1 tbsp. of lemon juice
1/2 c. of dark brown sugar
3/4 c. of crushed pineapple, well drained
1-1/2 c. of all-purpose flour
3/4 c. of white sugar
1 tsp. of baking powder
1 tsp. of salt
1 tbsp. of ground cinnamon
1/2 tsp. of ground nutmeg
1/2 c. of vegetable oil
1/2 tsp. of vanilla essence
1 c. of roughly chopped walnuts
- Preheat the oven to 350F.
In a bowl, mix the grated apples with the brown sugar. Set aside.
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg and salt.
In a large mixing bowl, beat the sugar and vegetable oil. Add the eggs, one at a time, beating after each addition.
Add the crushed pineapples and vanilla essence. Stir to blend.
Add the flour mixture and walnuts. Mix until blended.
Stir in the apple-sugar mixture.
Pour into an eight-inch round pan (I used silicone; if using a regular non-stick pan, butter and line with baking paper). Bake at 350F for 50 to 55 minutes.
Cool in the pan for about five minutes. Invert then cool on a rack. You may want to cut off the rounded top before frosting.
For the cream cheese frosting:
1 250-g. block of cream cheese, softened to room temperature
1/3 c. of butter, softened to room temperature
2 to 3 c. of sifted confectioner’s (powdered) sugar, depending on how sweet you like your frosting
Beat the softened cream cheese and butter together. Add the confectioner’s sugar, half a cup at a time, mixing after each addition until smooth.
Spread the cream cheese frosting on the top and sides of the cooled cake.
For more on the Christmas tree decor in the background, click here.
Cooking time (duration): about an hour and a half, excluding frosting time
Number of servings (yield): 1 cake, 8-inches in diamater
Meal type: dessert