A delightful and moist cake with the warm flavors of cinnamon and the crunch of walnuts, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease and flour a tube pan.
Greasing and flouring the pan ensures the cake releases easily after baking.
In a large mixing bowl, whisk together the eggs, melted butter, and sugar until smooth.
Ensure the butter is not too hot to avoid cooking the eggs.
Sift together the flour, salt, baking soda, and cinnamon in a separate bowl.
Sifting helps to evenly distribute the baking soda and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cake tender.
Fold in the vanilla extract, chopped apples, and walnuts.
Chop the apples finely for even distribution in the batter.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 1 hour or until a toothpick inserted into the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Cooling the cake in the pan helps it set and prevents breaking.
Slice and serve the cake as is or with a dusting of powdered sugar.
This cake pairs wonderfully with a cup of tea or coffee.
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