Make Ahead
Best Apple Cake With Raisins & Walnuts
Popular on Food52
207 Reviews
Giovanni D.
January 1, 2023
I made this cake for NYE. It was not my first choice, and my expectations were not very high due to the simplicity of the recipe. After reading some reviews, I also coated the cake pan with sugar and soaked my raisins (apple brandy in my case). I also added the brandy in the cake batter. Well, my sister said it was the best cake I ever made!!! I am the baker of the family, so I have presented them with many desserts. This one is a keeper! Thank you for proving that easy does not mean less tasty!! Happy New Year to all!!
Toni
February 6, 2022
Read the comments and made yesterday in two 8x4 loaf pans (baked about an hour). Plumped raisins in 1/4 c. brandy, added 1 tsp allspice, 75% white sugar and 25% brown sugar, and almost 4 c. apples. When cooled, brushed with a thin powdered sugar and brandy glaze. A good light snack cake, not too sweet or oily, but needs even more spice!
For reference, many loaf cakes I like use a similar ratio of flour, sugar, fat -- 1 & 1/2 c. flour : 1 c. sugar : 3/4 c. fat (from combination of oil and dairy). When I try something new, I use this ratio to pre-determine the results and edit accordingly.
For reference, many loaf cakes I like use a similar ratio of flour, sugar, fat -- 1 & 1/2 c. flour : 1 c. sugar : 3/4 c. fat (from combination of oil and dairy). When I try something new, I use this ratio to pre-determine the results and edit accordingly.
Pamela
January 8, 2022
On my 2nd cake, I increased the amount of cinnamon and substituted 3/4 cup of homemade applesauce for half of the oil. It creates a richer apple flavor.
KarenPV
September 21, 2024
I’m glad you tried the applesauce because a cup and a half of oil is a lot for one cake in my experience.
[email protected]
October 23, 2021
I altered this a bit, and found it a delightfully flexible recipe. I used 4 cups of diced apples and omitted the raisins. I used 1 cup of oil and 1/2 cup of applesauce instead of all the oil. I added cardamom and nutmeg. I used half whole wheat flour. I cut the sugar to 1 1/2 cup brown and white sugar blend. I also used a different pan, a shallower and wider copper cake mould. Ultimately this makes it more of a breakfast cake which is what I was going for and it turned out perfectly after a 1 hour bake.
Erin C.
October 18, 2021
For those looking for a good gluten-free version, this flour mix worked well for me:
4 oz cassava flour
3 oz almond flour
3 oz oat flour
2 oz arrowroot starch
1 oz coconut flour
1/2 oz kinako
Baked in a Nordicware Bundt pan, extra self-picked honey crisp apples, extra toasted pecans, zero raisins because raisins are an abomination of the food world, topped with a brown-butter glaze and a sprinkle of, yet more, toasted pecans. Fall perfection.
4 oz cassava flour
3 oz almond flour
3 oz oat flour
2 oz arrowroot starch
1 oz coconut flour
1/2 oz kinako
Baked in a Nordicware Bundt pan, extra self-picked honey crisp apples, extra toasted pecans, zero raisins because raisins are an abomination of the food world, topped with a brown-butter glaze and a sprinkle of, yet more, toasted pecans. Fall perfection.
C F.
October 3, 2021
Tasty and not too complicated. Great way to use those farmers market apples. Like others suggested, I reduced the sugar - used 1.5 cups combining white and brown sugars. I found the cake to be on the dry side. May consider an apple cider glaze next time.
RavensFeast
September 26, 2021
An absolutely delightful recipe! So easy and the results were perfection. I brought this to a party and everyone was raving. This will be on rotation.
modenadreaming
December 2, 2020
My recipe is very similar and is from Food and Wine, 2007. The recipe does not include nuts or raisin. But it finishes the cake with a Toffee Crust. So delicious.
Marla K.
December 2, 2020
I've made this frequently. I substitute walnut oil for some of the vegetable oil and use a mix of brown sugar and regular cane sugar. Also, I use dried, sweetened cranberries, rather than raisins. I also cut the apples into smaller pieces. Coat the greased bundt pan with granulated sugar. It gives the cake a lovely crunch on the outside.
This cake is always a huge hit.
This cake is always a huge hit.
Kate
December 17, 2021
I've made this a couple of times, but following your tip about coating the greased pan with sugar was the best!
HMHB
November 25, 2020
One of my favorites. I also use less sugar and substitute apple pie spice mix in place of the cinnamon and I leave out the raisins. Have also made it with gluten-free almond flour baking mix.
QueenSashy
October 23, 2020
I also found that 2 cups of sugar is a bit too much. Scant 1 3/4 cups is perfect for those with sweet tooth, and 1 1/2 for those who like less sweet desserts. Other than that it is one of our favorite cakes. Another great option is to use half apples and half grated carrots -- it's wonderful.
Macheese
May 12, 2020
This is one of my all time favorite cake recipes that I've made ever since the NY times cookbook came out--it's a perfect every day cake, fast enough to make when you have a cake craving, and perfect for breakfast the next day. I recently decided to go on a plant based diet and have to say, this is not bad as a vegan option, mostly because the fat is oil. We substituted ground flax seed for the eggs. 1 Tb flax seed + 3 Tb water = one egg (mix with hot water and leave for 5-10 minutes while mixing other ingredients and slicing apples). The texture of the batter was slightly gummy compared to the version with eggs. It however baked up nicely (I baked it in 2 8" pans for 40 min), the cake itself has a bit of a chewy crust, which was delicious, and it was just as moist as the original version. I would definitely make it plant based again and not tell guests about it, because it's just that good!
Leek
April 16, 2020
This cake is great! It is the best way I have found to preserve the apples off my tree. I bake it in muffin tins then freeze them fir individualservings whenever we want. When my daughter asked for more after going through several bags in the freezer, I new I had a hit!
Kt4
May 20, 2020
I was thinking of doing this. How long do you cook the muffins for? THanks in advance!
cpc
November 22, 2019
You had me at boozy raisins. I tossed the raisins with a couple of tablespoons of bourbon and let them soak while I measured, sifted and chopped. I used 4 apples, a combination of Courtlands, honey crisp & pink lady. I also subbed in 1 cup of buckwheat flour for the ap flour. I wish I’d added another teaspoon or two or spice but otherwise it’s great!
LobsterBrieAvocadoBreath
September 30, 2019
I love love love this cake. Made it plenty to rave revies. Has anyone tried a gluten-free version? If so, how did you tweak the recipe, and how did it go. I haven't really ever had to accomodate my baking for gluten free reasons. I am having a guest who has gluten issues. What a treat this cake would be if that were possible.
Johanna T.
October 12, 2019
I would just substitute the flour for almond flour that Costco & Whole Foods have . I have made several gluten free cakes & that’s what I use . It has a little different texture than flour however it has a nice flavor & would pair well with apple. Good luck
Aimee E.
December 1, 2019
I've been gluten-free (GF) for 13+ years and most cakes work really well with gluten-free flour swapped in provided you follow one rule: measure your GF flour mix by weight instead of volume. By volume, are likely to end up with too much GF flour and the cake's texture will be wrong.
Regarding which flour to substitute, if you want a result that is basically indistinguishable from a normal cake, I find Bob's 1-1 Gluten-Free Baking flour (currently sold in light blue bags) to be the best mix (NOT Bob's gluten-free all-purpose mix which has garbanzo flour - that flavor is not good in cakes). There are also good suggested GF mixes from Cook's Illustrated or the Cannelle et Vanille blog if you don't want to buy Bob's premixed, but you'll need about 4 ingredients.
Regarding which flour to substitute, if you want a result that is basically indistinguishable from a normal cake, I find Bob's 1-1 Gluten-Free Baking flour (currently sold in light blue bags) to be the best mix (NOT Bob's gluten-free all-purpose mix which has garbanzo flour - that flavor is not good in cakes). There are also good suggested GF mixes from Cook's Illustrated or the Cannelle et Vanille blog if you don't want to buy Bob's premixed, but you'll need about 4 ingredients.
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