Apple walnut and honey cake – easy and super moist!

5 from 5 votes

czas przygotowania25

czas gotowania1 10

całkowity czas1 35

porcje: servings

4 large eggs
½ cup light brown sugar 100g (3.5 oz)
¾ cup vegetable oil neutral-flavored, 170g (6 oz)
½ cup honey 160g (5.6 oz), preferably with mild, delicate flavor
1 teaspoon vanilla extract
2 ¼ cups all-purpose-flour 280g (9.9 oz), spooned and leveled, not scooped
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 teaspoons cinnamon
4 cups chopped apples cut into 1 ½-2 cm (¾ – 1 inch) cubes, 6 very small apples, 800g (1.7 lbs)
1 cup roughly chopped walnuts 100g (3.5 oz), or pecans

Prepare a 27 cm / 11 inch round springform cake pan, grease it lightly butter and line with parchment paper.
Preheat the oven to 160°C / 325°F / Gas Mark 3, no fan (if you have convection oven, reduce the temperature by about 20 degrees).
Using a mixer, whisk the eggs with sugar until light and fluffy, it will take about 4-5 minutes.
Slowly pour in the oil in a thin stream, mixing at the lowest speed.
Mix the honey with vanilla extract together, slowly pour in a thin stream, mixing at the lowest speed.
In a separate bowl, add the flour, baking powder, baking soda, salt and cinnamon, whisk to combine.
Add the flour mixture to the mixing bowl, fold in with a silicone spatula until just combined, not longer.
Peel and core the apples, cut into 1.5-2 cm / ¾ – 1 inch cubes. Roughly chop the walnuts.
Add the apples and nuts to the batter, fold in gently with a spatula.
Pour the batter into the prepared cake pan.
Bake for about 1 hour and 10 minutes. The baking time may slightly vary, depending on the oven. A cake tester or a wooden skewer, stuck in the center of the cake, should come out clean.
Wait until partially cooled, then cut into servings. Sprinkle with powdered sugar and enjoy!

* Store the cake in a tightly closed container, at room temperature. It will keep for several days. On the next day tastes as good as after baking.

* 1 cup is 240 ml, 1 cup flour = 125g. For this recipe, using a 240 ml US cup or 250 ml EU/AU cup is fine!

* Freezing: This cake freezes very well. Cut it into pieces and freeze. Bake at 160°C / 325°F / Gas Mark 3 until defrosted and warm.

Kalorie: 444kcal