Apple Walnut and Raisin Breakfast Cake with Apple Cider Glaze
This Apple Walnut and Raisin Breakfast Cake with Apple Cider Glaze is truly Fall baked up into a super simple cake! Made with lots of walnuts, a splash of vanilla, raisins, and absolutely FULL of crisp autumn apple! This cake is absolutely no fuss, super easy to mix up, and SO GOOD! Every single bite is layered with sweet honeycrisp apples, raisins, and crunchy walnuts with just enough cake to hold it together. Be sure to finish this cake with a light drizzle of apple cider glaze for a simple cake that no one can turn down! Perfect for breakfast or even dessert.
→ This post is also available as a Web Story: Apple Breakfast Cake
About The Recipe
We are taking a quick pause from all the fall recipes to finally share a brand new apple recipe! Now that November is here, it feels like we can take a little break from all the fun Fall flavors we’ve been posting and share a classic apple recipe. It’s honestly so easy to get caught up baking with maple, pumpkin, ginger… We can forget about apple, but it truly is one of our favorite things to bake with!
So, if you’ve been looking for the perfect apple recipe for this Fall, this is definitely the perfect one! This cake is mostly apple. Literally. And it is so good!
But, let me be honest with you all, this cake wasn’t very easy to develop! We knew we wanted a super apple-y cake, but how to get it was the question! We opted for a very small amount of batter, a LOT of apples, raisins, and walnuts for that little bit of nutty crunch.
The hardest thing was, believe it or not, getting this cake fully cooked! It’s a bit difficult to tell when this cake is done because of all the apples, but I promise it’s so worth it.
After the 2nd or 3rd bake if this cake, we had it absolutely perfect…but my camera lens was smudged. So, we had to bake it again! Thankfully, this cake freezes really well so we have a delicious apple cake to enjoy for the rest of Fall!
Delicious, sweet, and the perfect Fall treat! Especially with a cup of coffee in the mornings.
Equipment Needed
- Mixer
- Rubber Spatula
- 8 inch Round Cake Pan
- Baking Spray
- Apple Corer and Peeler
Ingredients
For The Cake:
- All-Purpose Flour
- Baking Powder
- Salt
- Eggs
- Sugar
- Raisins
- Walnuts
- Unsalted Butter
- Fresh Apples
- Vanilla Extract
For The Glaze:
- Powdered Sugar
- Apple Cider
Instructions
In a small bowl, sift together the flour, baking powder, and salt. Set aside.
Beat the eggs and sugar at high speed with an electric mixer until thick and ribbony, about 10-15 minutes.
Stir in the raisins, walnuts, and melted butter.
Fold in the chopped apples.
Stir in the dry ingredients.
Spoon the batter into prepared pan and press down on batter until no air remains. Bake for 50-60 minutes or until the cake is done.
Beat powdered sugar with apple cider until smooth.
Spoon over the cooled cake and serve!
How To Store
This cake is very moist so, it needs to be kept in the fridge! It should keep for 3-5 days. You could also store the cake in a freezer safe bag and freeze for about 1-2 months!
Substitutions
- We used Honeycrisps, but you can really use any baking apple that you like/have!
- Walnuts are our favorite with this recipe, but pecans are also great in this recipe.
- Not a fan of raisins? Try dried dates or dried cranberries.
- If you don’t have apple cider for the glaze, you can use water or milk.
Expert Tips
- Do not take this cake out of the oven before it has been in there 50 minutes. It needs the full time and maybe a little more, depending on your oven.
- Be sure to peel and core your apples.
- It can be hard to tell when this cake is fully cooked. When the top is browned is almost a sure-sign that it’s done.
- This is a very moist cake and needs to be kept in the refrigerator.
- Any kind of baking apple can be used for this recipe!
- 5 cups of apple chopped is about 3 1/2 large apples.
When you make this Apple Walnut and Raisin Breakfast Cake with Apple Cider Glaze, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Apple Walnut and Raisin Breakfast Cake with Apple Cider Glaze
Ingredients
Apple Cake
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ⅓ teaspoon salt
- 2 large eggs
- ⅜ cup granulated sugar
- ½ cup raisins
- ½ cup chopped walnuts
- ⅜ cup unsalted butter, melted
- 5 cups chopped apple
- ½ teaspoon vanilla extract
Apple Cider Glaze
- 1 cup powdered sugar, sifted
- 1 ½ Tablespoons fresh apple cider
Instructions
Cake
- Heat oven to 325 degrees F.
- Spray an 8-inch round pan with baking spray. Set aside.
- In a small bowl, sift together flour, baking powder, and salt. Set aside.
- Beat eggs and sugar at high speed with an electric mixer until thick and ribbony, about 10-15 minutes.
- Stir in raisins, walnuts, and melted butter.
- Fold in apples and vanilla.
- Stir in dry ingredients.
- Spoon into prepared pan.
- Press down on batter until no air remains.
- Bake for 50-60 minutes or until done.
Glaze
- Beat powdered sugar with apple cider until smooth.
- Spoon or drizzle over cooled cake.
Notes
- Do not take this cake out of the oven before it has been in there 50 minutes. It needs the full time and maybe a little more, depending on your oven.
- Be sure to peel and core your apples.
- It can be hard to tell when this cake is fully cooked. When the top is browned is almost a sure-sign that it’s done.
- This is a very moist cake and needs to be kept in the refrigerator.
- Any kind of baking apple can be used for this recipe!
- 5 cups of apple chopped is about 3 1/2 large apples.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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This looks delicious! I was going to make this today, but wanted to confirm the amount of sugar and unsalted butter – is it actually 3/8. This is a very uncommon measurement and I just want to be sure.
Hi Paula! Thank you so much! 3/8 is the correct measurement. I hope you love this cake just as much as we do! Xo, Caylie
Hi Caylie! I realized you had the recipe in metric as well, and so I just weighed my ingredients. It was delicious! It’s a strange recipe, in that there is very little batter. I wasn’t sure how it was going to come out, but it was really good. I followed the recipe exactly. I have a convection oven and cooked it for 54 minutes. I will definitely make this again! Thank you!
Hi Paula! We are SO glad to hear that you loved this recipe just as much as we do. Thank you!! Xo, Caylie
Did not like the apple cider vinegar glaze over powering made this cake twice first one like it says second one I only used half a cup of melted butter and I used half brown sugar and granulated sugar added some cinnamon and the glaze I left out the apple cider vinegar and used homemade apple cider turned out scrumptious
Hi Darla! I’m so glad you enjoyed this cake! It seems you read the recipe wrong. The glaze is for fresh apple cider and powdered sugar. We didn’t say apple cider vinegar anywhere. I’m sorry for any confusion! But, thank you making this cake twice and loving it as much as we did! Xo, Caylie
Oops my mistake no wonder I didn’t like the glaze! My husband loves how moist and all the apple flavor of apples!! Thank you I will be keeping this recipe