A delightful apple cake with a cinnamon walnut topping, perfect for any occasion.
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
Greasing the pan ensures the cake doesn't stick, making it easier to serve.
In a mixing bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Use room temperature butter for smoother mixing.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time helps maintain the batter's consistency.
In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, until just combined.
Avoid overmixing to keep the cake tender.
Fold in the diced apples gently.
Coating the apples in a bit of flour can prevent them from sinking.
Pour the batter into the prepared pan and spread evenly.
Tap the pan gently on the counter to remove air bubbles.
In a small bowl, mix together the chopped walnuts, sugar, and cinnamon for the topping.
Mixing the topping ingredients evenly ensures consistent flavor.
Sprinkle the topping mixture evenly over the batter.
Distribute the topping evenly for a uniform crust.
Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes early to avoid overbaking.
Let the cake cool slightly before serving. Enjoy warm or at room temperature.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
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