Your cart

Your cart is empty

Miss Carroll’s Apple Walnut Cake with Maple Syrup Buttercream Frosting

Miss Carroll’s Apple Walnut Cake with Maple Syrup Buttercream Frosting

Previous post
Next post

Leave a comment

Please note, comments must be approved before they are published

Miss Carroll's Kitchen - August 2023

Miss Carroll’s Apple Walnut Cake with Maple Syrup Buttercream Frosting

Iy bible class, neighbors, my husband, me, and even the delivery guy enjoyed a piece of this warm and cozy Apple Walnut Cake! I received rave reviews from everyone! You will, too!

It reminds me of a spice-apple cake from my grandmother’s kitchen tweaked with luscious Maple Syrup Buttercream Frosting. This cake is truly comfort food and I plan to bake it several times this fall. My husband and I host a tailgate party before our local university football game, and this cake will be on the menu!

Take some to your neighbors and tell them how much you appreciate them! Life is too short so share the goodness from your kitchen. Enjoy!

Prep Time: 30 minutes
Baking Time: 30-35 minutes
Cool Down Time: 20 minutes
Total Time: 80 minutes
Servings: One sheet-pan cake

Cooking Tools

  • Mixing bowls
  • Measuring Cups and Spoons
  • Spatula
  • Food Processor (handy but not required)
  • Cooling Rack
  • Half Sheet Pan (13” x 18”)

Apple Walnut Cake Ingredients

  • 4 ½ Granny Smith apples, large size, peeled and cored, cut into approximately 1-inch chunks
  • 1 ½ cups walnuts, toasted, coarsely chopped
  • 3 cups pure cane granulated sugar
  • 2 cups corn oil (I used Canola oil because that is what I had in my pantry)
  • 4 large eggs
  • 1 ½ teaspoons real vanilla extract (I make my own with vanilla beans)
  • 4 ½ King Arthur all-purpose flour
  • 1 tablespoon + ½ teaspoon kosher fine salt
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground cinnamon
  • Maple Syrup Buttercream Frosting

Apple Walnut Cake Directions

  • Place the oven rack on the lower third of the oven and preheat the oven to 350 degrees F.
  • Butter the bottom and sides of a half-sheet baking pan.
  • Toast walnuts in an iron skillet over medium heat for about 5-7 minutes. Stir often until the walnuts emit a toasty aroma. Try one to see if they are toasted. The walnuts should not be black - just toasty brown. Let cool. Coarsely chop.
  • Using a food processor (or sharp knife), process the apple chunks with a pulsing action 3-4 times or until the apple is finely chopped but not mushy. Toss the apples with the toasted walnuts.
  • In a medium bowl, whisk together the sugar, oil, eggs, and vanilla until they are well combined.
  • In a separate bowl, mix together the flour, salt, baking soda, and cinnamon. 
  • Add the liquid ingredients to the dry ingredients and stir them together gently by hand with a large spoon until they are almost completely moistened. This batter will be stiff and heavy. It’s okay if a little bit of dry flour is still visible.
  • Fold the apple mixture into the batter just until everything is distributed evenly. As you stir, the apples will begin releasing their juices and the batter will become softer and easier to handle.
  • Pour the batter into the prepared pan, spreading it into an even layer. The pan will be filled up to the top. No worries!
  • Place the pan in the lower third of the preheated oven and bake it for 30-35 minutes or until a toothpick inserted in the center of the cake comes out with a few moist crumbs.
  • Cool the cake completely on a wire rack. Leave the cake in the pan.
  • Prepare the Maple Syrup Buttercream Frosting.

Maple Syrup Buttercream Frosting Directions

  • Using Guess and Company Stonewall Kitchen Real Maple Syrup, measure 1 cup and pour into a small saucepan.
  • In a small bowl, combine 1 teaspoon of Instant Espresso Coffee, ¼ teaspoon of salt, and 2 teaspoons of water. Whisk together, then add to the maple syrup. Stir well while bringing the mixture to a boil. Lower the heat just enough so the syrup doesn’t boil over, and continue boiling it for 10 minutes. Whisk often. Remove from the heat and let cool completely.
  • Using an electric mixer, with a paddle attachment, cream 1 ¾ cups of softened unsalted butter with 2 ½ cups pure cane confectioner’s sugar at low speed. Gradually increase the speed to medium as the sugar begins to moisten. Scrape the sides of the mixing bowl to ensure all of the ingredients are mixed together. Mix for 1-2 minutes.
  • Gradually add the cooled maple syrup mixture, whipping the frosting on medium speed until it is thick and fluffy - about 2 minutes. Again, scrape down the sides of the mixing bowl.
  • Frost the cooled Apple Walnut Cake immediately and top with an additional ½ cup of chopped walnuts.
  • Share with your friends - they will love you always!

ENJOY! Blessings and bee happy! 💗

About Miss Carroll 

Miss Carroll's Kitchen is named after Clara Carroll, a former Home Economics teacher at Paul's high school and a lifelong friend. Carroll, now a retired professor of Home Economics from Harding University, brings unique recipes and ideas to make your seasons and home great. Her wealth of knowledge in Home Economics is sure to impress and inspire all who try her delicious creations.