Old Fashioned Apple Walnut Cake | Champagne and Coconuts

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In the fall, I really enjoy cooking with fresh apples – especially in this old-fashioned apple walnut cake!

This amazing, fresh apple cake with brown sugar glaze is a delight to make and serve to my family and friends.

The cake comes together quickly, and for a scratch cake, it’s quite simple.

Baking from scratch gives you the opportunity to select more wholesome, less processed ingredients.

An old-fashioned, fresh apple cake recipe might seem like a lot of work, but when you have the right tools handy, it only takes a little bit more time than baking from a cake mix.

The glazed apple bundt cake is more than just a dessert.

It’s also filled with yummy, wholesome ingredients that help you get in some much needed nutrients.

Apples and walnuts are so good for you!

3 C. sifted flour1 ¼ C. canola oil1/2 to 1 cup light brown sugar1 tsp salt1 ½ tsp baking soda3 eggs¼ C. lowfat vanilla yogurt3 large gala apples1 cup chopped walnuts2 tsp vanilla extract

Juice of ½ of a lemon

Yes, you can easily reduce the sugar in this apple and walnut cake recipe!

It’s a good recipe to experiment with using less sugar, particularly since you get some sweetness from the apples, the yogurt, and the sauce.

I’ve even made it without adding sugar, but you’ll want to experiment with reducing the sugar a little at a time.

If you’re curious about how to start reducing sugar in cake recipes, King Arthur Flour has this helpful article that explains what types of recipes work well with reducing sugar, which ones need the sugar for structural integrity, and which ones work to reduce a little or a lot of sugar.

If you’re ok with a little extra sweetness, you’ll definitely want to serve this apple nut cake with brown sugar glaze!

While the cake is delicious on its own, pouring this cinnamon sugar sauce over the top will take it to another level!

½ C. brown sugar2 tsp cinnamon2 tbsp milk1 tsp vanilla extract

1 tsp butter

This apple walnut bundt cake is fairly simple to make, but you would never know it from the way it looks and tastes.

Preheat oven to 325℉. Grease and flour a bundt pan.

Peel, core and chop apples. Toss in a bowl with lemon juice and set aside.

Combine oil, sugar and vanilla in a bowl, using a Kitchenaid stand or hand mixer.

Add eggs and vanilla yogurt and mix again.

In a separate bowl, sift flour. Add salt and baking soda.

Add dry ingredients to wet, half of the amount at a time.

Once smooth, fold in apples and walnuts.

Pour into a bundt pan and bake for 55-60 minutes. (Until a skewer inserted comes out clean).

Let cool and turn onto a plate.

Melt butter in a small pot over low-medium heat.

Add brown sugar. Stir until melted.

Add milk.

As it starts to boil, add cinnamon, half at a time and stir until incorporated.

Cook for 30 seconds and stir in vanilla.

Set aside and allow to cool for 1 minute.

Spoon the glaze over each piece of cake right before serving.

The moist apple walnut cake explodes with flavor!

Apple walnut cake is a delicious dessert that can be enjoyed year-round.

The cake is easy to make and can be stored in the fridge for up to five days.

To store the cake, first make sure it is completely cooled.

Cut the cake into small pieces and place them in an airtight container.

Add a layer of wax paper or parchment paper between each piece of cake to prevent them from sticking together.

Top the cake with a lid or sealable plastic bag and refrigerate.

Room temperature storage is a great option for apple walnut cake, too.

This is ideal if you know the cake will be eaten within a day or two.

The key to room temperature storage is making sure that the food item is in an airtight container, like a domed cake plate, so that it doesn’t dry out or get contaminated.

Cake, in particular, should be stored on a flat surface so that it doesn’t get dented or damaged too.

If you wish to make the cake ahead of time and freeze it, you can!

Ideally, you’ll bake the cake no more than a month ahead of time.

Any longer, and it could start to dry out.

There are two ways to do it.

  1. After baking the cake and allowing it to cool completely, wrap it in at least two layers of plastic wrap.
  2. The other way is to freeze it in the cake pan itself. To do that, simply wrap the cake in the pan completely with foil and then put it in the freezer.

In either case, be sure to label your cake with the name and the date you baked it.

To thaw the cake, simply put it in the refrigerator for a couple of days before you intend to serve it.

With this recipe, we recommend making the cinnamon and brown sugar glaze fresh if serving after freezing.

If you’re serving the cake within a few days of baking it, we like to pour the glaze when the cake has cooled.

We find that you get a better result doing it this way.

But if you will be serving some of the cake with glaze and some without, storage may be necessary.

You can make the glaze all at once and serve what you need and store the rest for the next serving.

The easiest thing to do is to put the remaining glaze in a bowl that’s able to be microwaved.

Then you can heat up what you need and use it then.

In conclusion, this old fashioned apple walnut cake is definitely a recipe that you will want to keep handy.

It is easy to make, tastes delicious, and is perfect for any occasion.

So, what are you waiting for? Get baking!

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Please let us know how you enjoy our Old Fashioned Apple Walnut Cake recipe.

Jennifer Quisenberry Serving a delicious, old fashioned apple walnut cake topped with cinnamon brown sugar glaze is a delight. It comes together quickly and for a scratch cake, it’s quite simple. And it’s so good for you with fresh apples and walnuts.

  • Bundt Cake Pan or tube cake pan
  • 3 cups Sifted Flour
  • 1 ¼ cup Canola Oil
  • ½ C Light Brown Sugar
  • 1 tsp Salt
  • 1 ½ tsp Baking Soda
  • 3 Eggs
  • ¼ cup Lowfat Vanilla Yogurt
  • 3 Gala Apples large
  • 1 cup Chopped Walnuts
  • 2 tsp Vanilla Extract
  • 1 Lemon juiced
  • ½ cup Brown Sugar
  • 2 tsp Cinnamon
  • 2 tbsp Milk
  • 1 tsp Vanilla Extract
  • 1 tsp Butter
  • Preheat oven to 325 degrees F.
  • Grease and flour bundt pan.
  • Peel, core and chop apples. Toss in a bowl with lemon juice and set aside.
  • Add walnuts to the apples.
  • Combine oil, sugar and vanilla In a bowl, using a Kitchenaid stand or hand mixer. 1 1/4 cup Canola Oil, 1/2 C Light Brown Sugar, 2 tsp Vanilla Extract
  • Add eggs and vanilla yogurt and mix again. 3 Eggs, 1/4 cup Lowfat Vanilla Yogurt
  • In a separate bowl, sift flour. Add salt and baking soda. 3 cups Sifted Flour, 1 tsp Salt, 1 1/2 tsp Baking Soda
  • Add dry ingredients to wet, half of the amount at a time.
  • Once smooth, fold in apples and walnuts.
  • Pour into bundt pan and bake for 55-60 minutes. (Until a skewer inserted comes out clean).
  • Melt butter In a small pot over low-medium heat.
  • Add brown sugar. Stir until melted.
  • As it starts to boil, add cinnamon, half at a time and stir until incorporated.
  • Cook for 30 seconds and stir in vanilla.
  • Set aside and allow to cool for 1 minute.

Please note that calories are subject to change based upon your choice of ingredients.

Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.