Best 14 Apple Nut Cake Recipes

GRANDMA'S APPLE NUT CAKE

Steps:

• Grease and flour a 9x13 baking pan.
• Preheat oven to 325 F.
• Sift dry ingredients into a bowl and set aside.
• In another mixing bowl, stir together the first six ingredients, then fold in the dry ingredients, followed by the apples and nuts.
• Spread in the prepared pan.
• The batter will be thick.
• Bake until it tests done by poking it with a toothpick in the center.
• If it comes out dry it is done.
• Baking time will be approximately 40 mins, plus or minus.

DATE-NUT APPLE CAKE

Steps:

• In a small bowl, combine dates and raisins. Add 1 tablespoon flour and toss to coat; set aside. , In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the baking soda, salt and remaining flour; add to creamed mixture alternately with boiling water. Stir in the apple, walnuts and reserved date mixture., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

OLD FASHIONED SOUR CREAM COFFEE CAKE WITH APPLE-NUT FILLING

Steps:

• Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
• Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
• Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
• Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
• Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
• Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
• To prepare glaze: Mix all ingredients until smooth, then drizzle over cooled coffee cake.

APPLE NUT CAKE WITH RUM SAUCE

Steps:

• In a large bowl, combine the apples and sugar. Let stand for 30 minutes. , Preheat oven to 350°. In a small bowl, whisk the eggs, oil and almond extract. Add to apple mixture and toss to coat. Combine the flour, baking powder, salt and cinnamon; stir into apple mixture just until moistened. Stir in pecans. , Transfer to a greased 11x7-in. baking dish. Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. , For sauce, in a small saucepan, melt butter. Stir in the sugar, flour and salt until smooth. Gradually add water. Bring to a boil; cook and stir for 2 minutes. Remove from the heat; stir in extracts. Serve with warm cake.

APPLE-NUT COFFEE CAKE

Steps:

• In a bowl, cream butter and sugar. Beat in egg and vanilla; mix well. Combine the dry ingredients; gradually add to creamed mixture. Stir in apples and walnuts. Transfer to an ungreased 8-in. square baking dish. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

PAULA DEENS CARAMEL APPLE NUT POUND CAKE

Steps:

• Preheat oven to 325°F degrees. Spray 15 cup fluted pan with nonstick baking spray with flour.
• In a medium bowl, combine apples, walnuts and 1/4 cup flour.
• In a large bowl, beat 2 cups butter and sugar at medium speed with an electric mixer until creamy. Reduce speed to low. Add eggs, one at a time, beating well after each addition. Increase speed to high, and add 1 teaspoon vanilla, beat for 2 to 3 minutes, or until mixture is fluffy. Reduce speed to low, and add pudding mix and soup; beat for 1 minute. Increase speed to medium and beat for 1 minute longer.
• In a medium bowl, sift remaining 3 cups flour and baking powder together. Gradually add to butter mixture, and beat until mixture is well combined, about 2 to 3 minutes. Fold in apple mixture.
• Pour batter into prepared pan. Drop pan lightly on counter to release any air bubbles. Bake for 1 hour and 30 minutes, or until wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack. Place wire rack over a large piece of aluminum foil.
• In a small saucepan, melt 1/2 cup butter over medium heat. Stir in dark brown sugar and remaining 1 teaspoon vanilla. Add cream, stirring constantly until combined. Pour mixture over cooled cake.

APPLE NUT CAKE WITH BROWN SUGAR GLAZE

Steps:

• Beat first 3 ingredients at medium speed with an electric mixer until blended.
• Add eggs, 1 at a time, beating until blended after each addition.
• Combine flour and next 3 ingredients; stir into sugar mixture.
• Stir in vanilla; fold in apple and walnuts.
• Pour into a greased and floured 10-inch tube pan or 12-cup Bundt pan.
• Bake at 325° for 1 hour and 30 to 35 minutes or until a long wooden pick inserted in center of cake comes out clean.
• Cool in pan on a wire rack 20 minutes.
• Remove from pan, and cool on wire rack.
• Drizzle with warm Brown Sugar Glaze.
• Glaze: Combine first 4 ingredients in a heavy saucepan. Bring to a boil over medium heat, stirring constantly; boil 1 minute. Stir in vanilla. Makes 1 cup.

APPLE NUT CAKE WITH RUM SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together 2 cups flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, cream 2 cups sugar and 1 cup margarine until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla, 1/2 teaspoon butter flavoring and 2 tablespoons water. Beat in the flour mixture, stirring just until incorporated. Finally, stir in chopped apples and pecans.
• Pour batter into prepared 9x13 inch pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Rum Sauce: In a small saucepan, combine 1 cup water and 1/2 cup margarine. Bring to a boil. Mix 1 cup sugar, 2 teaspoons flour and 1/8 teaspoon salt and stir into the saucepan. Bring sauce to a boil, stir in 2 teaspoons vanilla, 1/4 teaspoon butter flavoring and 2 teaspoons rum flavoring. Pour sauce over the cake and serve.

FRESH APPLE CAKE WITH NUT TOPPING

Steps:

• Preheat oven to 350 deg F.
• Grease and lightly flour a 13 x 9 inch cake pan.
• Mix together sugars, eggs and shortening.
• Dissolve soda in buttermilk.
• Mix together the dry ingredients, adding to the sugar mix alternately with the buttermilk.
• After mixing the above well, fold in apples and pour into prepared cake pan.
• Mix topping and sprinkle over batter.
• Bake for 35- 45 minutes.

OLD FASHIONED SOUR CREAM CAKE W/ APPLE NUT FILLING

Steps:

• 1. Preheat oven to 325°F; grease a 12-cup Bundt pan or a 10x4-inch tube pan.
• 2. Prepare apple-nut filling: Cook all ingredients, except nuts, over medium heat, stirring constantly. Cook until apples are tender. This will take approximately 3 to 4 minutes. Stir in nuts. Set aside.
• 3. Combine sugar, butter, vanilla and eggs in a large mixing bowl. Beat at medium speed, 2 minutes, scraping bowl occasionally.
• 4. Alternately add the dry ingredients and the sour cream, beginning and ending with the dry ingredients. Beat well between each addition on low speed.
• 5. Spread 1/3 of the batter (about 2 cups) in the baking pan. Top with 1/3 of the filling. Repeat this pattern 2 more times, until all batter and filling have been used.
• 6. Bake at 325°F for 1 hour, until a toothpick inserted near the center comes out clean. Cool in the pan for 20 minutes, then turnout onto a serving plate and cool completely.
• 7. For more delicous homemade recipes, please visit Bunny's Warm Oven http://wwwbunnysovencom.blogspot.com/2008/08/old-fashioned-sour-cream-cake-with.html

APPLE CINNAMON NUT CAKE

Steps:

• 1. Preheat oven to 350* F. Grease and flour a 9 x 5 inch loaf pan. It's always a good idea to line the bottom with Parchment Paper (NOT Waxed Paper.) I use butter flavored Pam and evenly spray the pan then use bread flour to dust it.
• 2. In a medium sized mixing bowl cream margarine, sugar, and vanilla together on medium high speed then switch to high. Mix until it the color starts to lighten and it gets fluffy - about 3 minutes.
• 3. Add eggs, one at a time and mix just long enough to incorporate them. Set mixture aside.
• 4. In a different bowl sift or whisk flour, baking powder and salt together. Using a wooden spoon or spatula stir flour mixture into sugar-egg mixture. Add milk; stir until it's smooth, then stir in apples.
• 5. In a small bowl combine 1/3 cup brown sugar, cinnamon, and pecans together. I prefer to use real ceylon cinnamon rather than cinnamon found on the spice isle, though it will work. Ceylon cinnamon has a better flavor than it's cinnamon cousin from the Cassia tree.
• 6. Pour half of the batter into the loaf pan, then sprinkle the top with half of the cinnamon-sugar-pecan mixture. Use a butter knife to swirl the cinnamon mixture into the batter.
• 7. Repeat with the remaining batter and top with remaining cinnamon-sugar-pecan mixture. Again, swirl the cinnamon mixture into the batter with a butter knife.
• 8. Bake in preheated oven for 20 minutes, then gently turn pan around for even baking. Cook another 40 minutes. If you oven runs hot either lower the temperature or check after a total baking time of 50 minutes by inserting a toothpick into the center. The cake is done when the toothpick comes out just barely or almost clean. It will continue to cook after it's removed from the oven.
• 9. Put pan on wire rack and let cool for 15 minutes. Run a butter knife around the edges of the pan and gently turn the cake out onto a wire rack. The cake is very light and will easily split if you aren't careful with it. Let it cool.
• 10. Optional Glazes: You can either sprinkle the top with additional brown sugar and lightly caramelize it with a kitchen torch, or you can mix up the glaze and drizzle as much as you want over the top and sides. Enjoy with a cold glass of milk, or hot cup of coffee.

FRESH APPLE NUT CAKE

Steps:

• Blend sugar, oil, vanilla and eggs well.
• Combile flour, soda and salt.
• Stir apple chuncks into flour mixture to coat well.
• Add flour mixture to sugar-oil mixture.
• Fold in pecans.
• Pour into bundt pan sprayed well with non-stick cooking spray.
• Bake for 1 1/2 hours at 325 degrees.
• Cool five minutes in pan.
• Complete cooling on wire rack.

APPLE NUT CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease a 9x13 baking pan.
• Sift dry ingredients into a bowl.
• Add remaining ingredients and beat just until combined.
• Batter will be thick.
• Spread evenly in pan.
• Bake one hour or until tests done.

APPLE NUT COFFEE CAKE

Steps:

• Grease pan.
• In a bowl, stir together dry ingredients.
• In a large bowl, beat together shortening and sugar. Add egg and vanilla.
• Core, peel and chop the apple.
• Stir ½ of the flour mixture into the sugar mixture.
• Add the sour cream and then the rest of the flour.
• Stir in apple.
• Spread evenly in pan.
• Chop the nuts.Mix with cinnamon, brown sugar and butter. Sprinkle on top.
• Bake at 350 for 25-30 minutes.