Ingredients

• 1/2 cup butter softened
• 1/2 cup sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 1/4 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 1/2 cups chopped apples peeled, about 2 medium apples
• 1/2 cup chopped walnuts

Directions

• Preheat your oven to 350°F. Spray a 9-inch round baking pan with non-stick spray or lightly grease with butter to prevent sticking.
• In a large mixing bowl, beat together softened butter, granulated sugar, and dark brown sugar until light and fluffy, about 2-3 minutes. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. In a separate bowl, whisk together flour, baking soda, ground cinnamon, and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing on low speed until just combined. Gently fold in chopped apples and walnuts.
• Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely.
• Slice the cooled cake into wedges and serve. For a special touch, enjoy with a scoop of vanilla ice cream or a drizzle of caramel sauce.

Notes

• 4-29-25
• I used
• Saigon Cassia Cinnamon
• Granny Smith Apples
• No Walnuts
• For added flavor, consider using honeycrisp or gala apples. Store leftovers in an airtight container at room temperature for up to 3 days.

Photos