Mom's Apple Walnut Cake made with Fresh Milled Flour
My Mom's Apple Walnut Cake made with fresh milled flour is unbelievably moist and flavorful! This tender cake, topped with luscious cream cheese frosting, is simply irresistible. At first, you might think there’s too much apple or that the batter feels a little too dry — but trust me, stick to my mom’s recipe. Because as it bakes, the fresh diced apples release their natural juices, melting right into the batter and transforming it into one of the most moist and delicious cake you’ve ever had.
Equipment
- 9x13 pan
Ingredients
Cake Ingredients
- 2 cups fresh milled flour 240g My Mom recommends half spelt, and half soft white wheat
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1&1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp salt
- 2 eggs
- 1&2/3 cup sugar 333g
- 1/2 cup oil 113g
- 2 tsp vanilla extract
- 4 cups chopped apples 520g My mom recommends a crisp apple, but any apple can work.
- 1 cup chopped walnuts 125g
Cream Cheese Frosting ingredients
- 6 oz softened cream cheese 170g
- 3 TBSP softened salted butter 43g
- 1 tsp vanilla extract
- 1&1/2 cut powdered sugar 180g
- *optional - chopped walnuts to sprinkle on top
Instructions
Make The Apple Walnut Cake
- Firstly, mill the flour. My mom recommends half spelt and half soft white for this recipe, but you can use one or the other as well.
- Chop apples into an even dice, also chop the walnuts. Set these to the side (*Optional- reserve a small amount of chopped walnuts to top the finished cake.)
- In a large bowl, mix together fresh milled flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set these dry ingredients to the side.
- Then into a new medium bowl, add 2 eggs, sugar, oil, and vanilla. Mix to incorporate.
- Add the wet ingredients into the dry ingredients, and mix until combined.
- Then, add the diced apples and chopped walnuts to the batter. Fold these into the batter. *It will look like there's not enough batter, but trust the process. The moisture from the apples bakes right into the perfect batter.
- Allow the batter to sit for a few minutes while the oven preheats.
- Preheat the oven to 350*F.
- Prepare a 9x13 baking pan with butter or oil.
- Pour the batter out into your prepared baking sheet, and spread evenly.
- Bake the FMF apple walnut cake for 55-60 minutes.
- Allow the cake to cool before icing. Typically 1 or 2 hours. Also, make sure to set out the butter and cream cheese during this time, so that is is softened to make the cream cheese frosting.
Make The Cream Cheese Frosting
- While the cake is cooling, you can make the frosting.
- In a medium mixing bowl, or stand mixer bowl, add softened cream cheese, softened butter, and vanilla. Beat until smooth and fluffy.
- Then, gradually add powdered sugar and beat until desired consistency.
- Once the cake has cooled, you can evenly spread the cream cheese frosting on the cake. Then, my mom likes to sprinkle some more chopped walnuts on the top. Doesn't it look wonderful?
Notes
Store your fresh milled flour apple walnut cake covered in an airtight container in the refrigerator for 3-5 days. For the best flavor and texture, remove the cake from the fridge about 30 minutes before serving to let it come to room temperature. For longer storage, you can freeze slices in a freezer safe container for up to 3 months — just thaw in the refrigerator overnight before enjoying.