Apple Walnut Cake

This apple walnut cake is everything you want it to be, moist, nutty and filling. I think it is best served warm and a nice dollop of natural yoghurt would go very well with this. I have made something similar, this Spiced Apple Cake but this one is a little different. With out any further nonsense, here is my apple walnut cake recipe which is actually pretty healthy.

Ingredients

Canola Oil Spray
250g (1 2/3 cups) wholemeal self raising flour
2 teaspoons ground cinnamon
½ teaspoon baking powder
55g (½ cup) almond meal
55g (¼ cup) caster sugar
2 apples, peeled, cored and diced
60g (½ cup) walnuts, chopped
2 eggs
125ml (½ cup) milk
10ml (2 teaspoons) apple cider vinegar
140g (½ cup) unsweetened apple puree
2 tablespoons canola oil

Method

1. Preheat oven to 180C. Spray 23cm (9inch) round cake tin with oil and line the base with baking paper.
2. Combine your milk and vinegar and set aside for 5 minutes. You could use buttermilk in place of this but I often find this hard to source and I never use the whole lot so end up wasting it.
3. Sift the flour, cinnamon, baking powder, almond meal and sugar into a large bowl, return husks to the bowl. Stir in the diced apple and walnuts.
4. Whisk eggs, milk mixture, apple puree and oil in a bowl. Add to the flour mixture. Stir until combined and smooth. Spoon into your prepared cake tin and smooth the surface.
5. Bake for 40 minutes or until cooked when tested with a metal skewer. Leave in the tin to cool for 15 minutes before turning onto a wire rack to cool.

You can freeze this cake (up to a month) or keep it refrigerated (up to 1 week).

Tell me, would you eat this simply fresh out of the oven or would you pair it with something? Maybe a chocolate cream cheese icing like I did on my Spiced Apple Cake?