Susan's Apple Cake

One-bowl apple cake that barely needs a recipe. Everything goes into the pan, stirred just enough to bring it together, then baked into a dense, moist crumb studded with apple and nut.

The star ratio here is three whole apples to one cup of walnuts, which means every slice has something to chew on. A full tablespoon of cinnamon sounds bold and it is, but it’s what gives the cake its warm, almost spiced-holiday quality without needing a second spice.

Oil keeps the crumb tender and extends the cake’s shelf life. This is the kind of cake that tastes better on day two once the apples weep and the cinnamon settles in.

Use a sturdier apple like Granny Smith, Honeycrisp, or Braeburn. Soft apples turn to mush during the long bake and rob the cake of its texture.

Pro Tips

• Toast the walnuts before folding them in. Raw walnuts taste flat next to the warm spice; toasted ones bring out a buttery, almost toffee note.
• Grease and flour the pan well. With three apples worth of moisture, this cake wants to stick.
• A toothpick should come out with a few moist crumbs, not wet batter. Check at the 55-minute mark.

Variations

• Swap walnuts for pecans or leave them out if you prefer a softer crumb.
• Add ½ cup raisins or dried cranberries for extra chew.
• Drizzle with cream cheese glaze instead of serving plain.