This apple walnut loaf cake is the most perfect, easy-to-make, delicious recipe you will fall in love with. It’s soft with a crunchy walnut top. The grated apples almost melt into the cake, creating a moist but fluffy texture. Don’t skip on this one, it’s a must-try!
This post may contain affiliate links. Please see our privacy policy for details.
Why you’ll love this recipe
I am in love with this apple walnut loaf cake! It’s perfect every time: the texture, the flavor, and how easy it is to make. Once baked, it reveals the most lovely texture – soft, light, and fluffy, with a super yummy crunchy top thanks to the granulated brown sugar and walnuts. I mean… you NEED to try it. I WANT you to try it. I know you’ll gonna love it!
Ingredients notes
Apples. I like to use crunchy apples, such as Gala, but you can use any other variety as long as they are not soft and mushy when cooked.
Yogurt. I love using yogurt in my baking, simply because it makes the cake moist and soft and gives it a great overall texture. Make sure it’s unsweetened.
Brown sugar. Besides making the cake sweet, it adds extra moisture and flavor, which goes perfectly with the other ingredients. I use granulated brown sugar, such as turbinado, but you can also use fine brown sugar.
Walnuts. I add them only on top with some sugar sprinkled over them to create a crunchy top with a touch of nuttiness complementing the soft and tender apple cake. Make sure they are raw; otherwise, they will burn if they are already roasted.
How to make apple walnut loaf cake
Note! For exact measurements and detailed directions, see the recipe card below.
Step 1: Whisk the yogurt and eggs.
Step 2: Add the sugar and vanilla extract. Whisk in the melted butter until smooth.
Step 3: In another bowl, whisk the dry ingredients. Add them to the wet mixture and whisk until there are no dry patches.
Step 4: Peel, slice, core, and grate the apples.
Step 5: Add the grated apples to the batter and mix until evenly distributed. Chop the raw walnuts.
Step 6: Line a loaf pan with parchment paper and transfer the batter into it.
Step 7: Sprinkle the chopped raw walnuts on top and a tablespoon of granulated brown sugar. Bake for about an hour or until a skewer comes out clean (start checking after 50 minutes).
Step 8: Let the apple cake cool on a wired rack for 10-15 minutes. Enjoy!
Recipe Tips
Make sure to use unsweetened yogurt. Full fat is best, but Greek yogurt will work too.
Use raw walnuts. Make sure the walnuts are raw; otherwise, they will burn if they are already roasted. However, if you are planning to mix them into the batter, then use roasted.
Additions and substitutions
I wouldn’t change a thing about this cake, but if you have to, you can substitute the butter with vegetable oil or coconut oil. Use fine brown sugar instead of granulated brown sugar. The yogurt can be exchanged with sour cream or Greek yogurt.
Storage and reheating
Keep the apple walnut loaf cake covered at room temperature for up to 4 days (if it last that long, I doubt ;))
Recipe FAQ
More recipes to try
Let’s connect!
I would love to connect with you! Let me know if you try this recipe, and please leave a review ⭐️⭐️⭐️⭐️⭐️ for others to see, which also helps people find the recipe.
You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.
Subscribe to my Substack mailing list and get the recipes straight to your mailbox!
If you like my content and want foolproof, well-tested, and truly delicious recipes that will save you time, consider subscribing to the paid option. Your support means a lot, and it helps me continue doing what I love.
Apple walnut loaf cake
Ingredients
- 200 grams thick plane yogurt, room temperature, or sour cream, ¾ cup
- 2 eggs, room temperature
- 200 grams granulated brown sugar, 1 cup
- 2 teaspoons vanilla extract
- 56 grams melted butter, ¼ cup
- 260 grams all-purpose flour, 2 cups
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 160 grams apple (1 medium apple), or 1 cup shredded apple
Topping
- 50 grams raw walnuts, ½ cup
- 1 tablespoon granulated brown sugar
Instructions
- Preheat the oven to 350F (180C).
- In a large bowl, whisk yogurt and eggs.200 grams thick plane yogurt, room temperature, or sour cream, 2 eggs, room temperature
- Mix in the sugar and vanilla extract until smooth.200 grams granulated brown sugar, 2 teaspoons vanilla extract
- Pour in the melted butter and mix it in.56 grams melted butter
- In another bowl, whisk the flour, cinnamon, baking powder, baking soda, and salt. Add the flour mixture to the wet ingredients. Whisk just until no dry pockets remain. Don’t overmix. Set aside.260 grams all-purpose flour, 1 teaspoon cinnamon, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Peel, core, and grate the apple. Add the grated apple to the batter and mix it gently.160 grams apple (1 medium apple)
- Place a parchment paper in a 9×4.5 inch (23×11 cm) loaf tin. Transfer the batter to the baking dish.
- Chop the walnuts and add them evenly on top of the batter. Sprinkle on top one tablespoon of granulated brown sugar, such as demerara or turbinado.50 grams raw walnuts, 1 tablespoon granulated brown sugar
- Bake on the middle rack for 55 minutes or until a toothpick (skewer) comes out clean when inserted into the center of the loaf.
Notes
- Keep the apple walnut loaf cake covered at room temperature for up to 4 days (if it last that long, I doubt ;))
- I wouldn’t change a thing about this cake, but if you have to, you can substitute the butter with vegetable oil or coconut oil. Use fine brown sugar instead of granulated brown sugar.
- Make sure to use unsweetened yogurt. Full fat is best, but Greek yogurt or sour cream will work too.
- Use raw walnuts. Make sure the walnuts are raw; otherwise, they will burn if they are already roasted. However, if you are planning to mix them into the batter, then use roasted.