Best 9 Delicious Apple Walnut Dessert Recipes

WALNUT APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In a large bowl, combine the four, baking soda, salt and nutmeg; gradually add to the egg mixture until well blended(batter will be stiff). Stir in apples and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For the sauce, in a small saucepan, combine the milk, sugar, flour and butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cut cake into squares; serve with warm sauce. Garnish with walnut halves if desired.

APPLE-WALNUT COBBLER

Steps:

• Place apples in a greased 9-inch square baking pan; spread them out evenly.
• In a bowl, add 1/2 cup sugar, cinnamon, and coarsely chopped walnuts; stir to combine.
• Sprinkle mixture over apples.
• In another bowl, add the flour, 1 cup sugar, baking powder, and salt; stir to combine and set aside.
• Mix together the egg, half-and-half, and butter in a bowl; add to flour mixture; beat until smooth.
• Pour over apples.
• Sprinkle with finely chopped walnuts.
• Bake at 325° for 1 hour or until pick comes out clean.

DELICIOUS APPLE-WALNUT DESSERT

Steps:

• Set oven to 350 degrees.
• Butter a 13" x 9" baking pan.
• Place the sliced apples in prepared baking pan.
• Sprinkle with 1/4 cup brown sugar and 2 tsp cinnamon.
• In a mixing bowl cream butter and remaining 2 cups brown sugar.
• Add eggs.
• Stir in flour and 3/4 cup walnuts.
• Spread over apples.
• Sprinkle with remaining 3/4 cup walnuts.
• Bake for 45-50 minutes, or until apples are tender.

WALNUT APPLE DESSERT

Steps:

• Place apples in a greased 13x9-in. baking dish. Sprinkle with 1/4 cup brown sugar and cinnamon. In a bowl, cream butter and remaining brown sugar. Beat in eggs. Stir in flour and 1/2 cup walnuts. Spread over apples. Sprinkle with remaining walnuts., Bake at 350° for 45-55 minutes or until the apples are tender. Serve warm, with ice cream if desired.

WALNUT AND APPLE DESSERT

Steps:

• Cut an apple in small cubes.
• Heat a medium sized pan. Put 3 teaspoons of brown sugar in it, add the crushed biscuits and the walnuts. Fry for 3-4 minutes.
• In another medium sized pan melt the butter. Add the apple cubes, 4 teaspoons of brown sugar, and a teaspoon of cinnamon. Stir fry them for 3-4 minutes until they're golden brown.
• In a tall glass, start arranging the dessert. First add a layer of roasted walnuts. Then a layer of caramelized apples. Add another layer of walnuts.
• Top everything off with the yogurt, a dash of cinnamon, and 3 red currants.

APPLE-WALNUT UPSIDE-DOWN CAKE

Steps:

• Place a rack in middle of oven and preheat to 350°F. Spread out walnuts on a rimmed baking sheet and toast, tossing once, until golden brown, 10-12 minutes. Let cool.
• Meanwhile, heat a 10" ovenproof skillet, preferably cast iron, over medium. Add 2 Tbsp. butter and swirl to coat; arrange apple halves cut sides down in a single layer in skillet. Cook apples, undisturbed, rotating skillet on burner as needed for even browning, until cut sides are golden brown, 5-10 minutes (the timing depends on the juiciness of the apples; juicier apples will take longer). Turn apples over and cook on rounded sides just until they start to release their juices and the tip of a knife slides through with slight resistance, about 5 minutes. Transfer apples to a plate, arrange cut sides up, and let cool.
• Add ¼ cup brown sugar and 1 Tbsp. water to skillet and set over medium heat. Stir with a wooden spoon or heatproof rubber spatula until sugar is dissolved, then cook, swirling skillet occasionally (do not stir at this point), until thick and bubbling in a thin layer, about 1 minute. Let caramel cool in skillet.
• Meanwhile, pulse toasted walnuts, flour, salt, baking soda, baking powder, nutmeg, and 1½ tsp. cinnamon in a food processor until combined and nuts are finely ground. Transfer walnut mixture to a medium bowl.
• Combine granulated sugar, remaining ¼ cup brown sugar, and remaining 8 Tbsp. butter in food processor (no need to wash it) and process in long pulses until mixture is light and smooth. Add eggs and vanilla and process in long pulses, scraping down sides of processor once, until mixture is smooth. Add half of walnut mixture and pulse to combine, then add yogurt and pulse just until incorporated. Add remaining walnut mixture and pulse just to combine.
• Arrange apple halves cut sides down over cooled caramel in skillet, spacing evenly. Fold batter a few times with spatula, scraping sides to make sure everything is well mixed. Scrape batter over apples and work into spaces around apples. Smooth surface (it's okay if there's only a thin layer of batter in places; it will rise in the oven).
• Bake cake until it is browned across the entire surface and the center springs back when gently pressed, 30-40 minutes. Let cake cool in skillet 10 minutes, then run an offset spatula or a small knife around the sides of the pan to loosen. Set a wire rack upside down on skillet and flip over to release cake; carefully remove skillet. If any apples or cake stick to skillet, scrape them off and press back onto the top of the cake.
• Serve cake warm or room temperature. Slice into wedges and top with dollops of whipped cream and a dusting of cinnamon.
• Do Ahead: Cake can be baked 2 days ahead. Let cool completely. Store tightly wrapped at room temperature.

APPLE WALNUT TORTE

Steps:

• Preheat oven to 350°F with rack in middle.
• Butter pan and fit a round of parchment paper in bottom. Butter parchment, then flour pan.
• Spread 1/2 stick butter thickly on bottom of a 12-inch heavy skillet and sprinkle 1/2 cup sugar evenly over butter. Arrange apples, cut sides down, over sugar and sprinkle with 1/4 teaspoon salt. Cook over medium heat, turning apples occasionally, until sugar is caramelized and apples are tender and golden brown, 15 to 20 minutes.
• Arrange apples, cut sides down, in concentric circles in bottom of cake pan, then pour over any caramel from skillet.
• Whisk together flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and remaining 1/2 teaspoon salt.
• Pulse walnuts with remaining cup sugar in a food processor until finely ground.
• Beat remaining 1 1/2 sticks butter in a bowl with an electric mixer until creamy, about 3 minutes. Add walnut sugar and beat until just combined. Add eggs 1 at a time, beating well after each addition, then beat in extracts. At low speed, mix in flour mixture until just combined (batter will be thick).
• Dollop batter over apples and spread evenly. Bake until torte just begins to pull away from side of pan and a wooden pick inserted in center comes out clean, 45 to 50 minutes. Cool torte in pan on a rack 30 minutes. Put rack over torte, then invert torte onto rack.
• Melt apple jelly in a small heavy saucepan over low heat, stirring. Brush apples generously with jelly, then cool torte completely, 1 to 1 1/2 hours.

APPLE WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
• Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
• Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
• Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
• Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.

APPLE-WALNUT UPSIDE-DOWN CAKE

Steps:

• For the topping, melt 1 teaspoon of the butter in a medium-size cast-iron skillet over medium-high heat. Add the apples and saute until caramelized, about 10 minutes. Combine the remaining 3 tablespoons of butter and the brown sugar in a small saucepan and stir over low heat until melted and well blended. Butter a 10-inch pan with 3-inch sides and spread the brown- sugar mixture in the bottom. Arrange the apple slices in the pan in concentric circles. Set aside.
• For the cake, preheat the oven to 350 degrees. Cream the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time and beat until light. Mix in the vanilla. In a bowl, combine the flour, baking powder, salt and walnuts. Add the dry ingredients to the egg mixture alternately with the milk, mixing just to combine. Spread the batter evenly over the apples. Bake until the cake springs back when touched in the center, about 1 hour. Let stand for 10 minutes and invert onto a cake plate. Let cool. Serve slightly warm.