• 74fd9045c27759fca9dd65baa66d080e

Old World Romanian Apple & Walnut Cake

The purest of ingredients nestled in flavors that are rich and simple. A personal favorite of Kat's.

Prep
Cook
Serves 4people
Ingredients
5
braeburn or golden delicious (yellow) apples 
12
oz all-purpose flour
3/4
cup chopped walnuts
3
eggs
13.5
oz sugar
1/2
cup vegetable oil
1/4
cup buttermilk - a few tbsp more if needed to thin out the batter.
1
tsp baking soda
1
tsp ground cinnamon
1
tbsp pure vanilla extract
Directions
Preparation:
1.
Peel the apples. Cut off top & bottoms. Quarter the apples. Cut away the cores. Cut each quarter into 2-3 wedges, each being a little thinner than a 1/2 inch. Set aside.
2.
Chopped walnuts. Add 1 tbs flour into the walnuts. Toss to coat thoroughly. This stops the nuts from settling to the bottom of the cake.
3.
In a mixing bowl, add the flour along with the cinnamon and baking soda. Stir to combine.
Cooking:
1.
In a large mixing bowl, add the eggs & sugar. Blend till thoroughly mixed. Add the vegetable oil, ground cinnamon and vanilla extract. Once again blend until thoroughly mixed. You will have to make sure that the oil has completely emulsified and should no longer be floating on the surface.
2.
Add the flour mixture and fold by turning the bowl as you turn the batter with a rubber spatula until completely blended. Stop as soon as the entire mixture is a rich brown through and through. Do not overwork the batter. Add the walnuts and 1/2 the quantity of apples. Add the buttermilk and fold again till thoroughly blended. 
3.
Spray a 9-10" non-stick spring foam pan with non-stick baking spray. Pour in the batter. Use the remaining wedges and push them cut side down into the batter radially till they are all used up. Bake in a preheated oven for about 55 - 65 minutes or until the toothpick comes out clean when pierced into the center of the cake.
4.
Allow it to cool for about 1/2 hour. Then remove the spring foam pan sides. Allow to cool completely before serving. For a nice presentation, dust with powdered sugar placed in a sieve and then lightly tapping all over the cake. Serve warm or at room temperature but not chilled.

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