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1
Note: For enough nuts for the cake and to sprinkle on the cream cheese frosting, measure a generous 2 cups of nuts into a large baking pan.
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2
Toast at 350 degrees for about 10 minutes, checking every couple of minutes after 5 and shaking the nuts around.
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3
When walnuts are cool, chop a scant 1/2 cup finely for the frosting and coarsely chop the remaining nuts for the cake.
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4
If oven is not preheated from toasting nuts, preheat oven to 350.
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5
Grease and flour a 9 by 13 inch cake pan.
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6
Combine apples and sugar in one bowl.
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Let sit for 20 minutes so apples get juicy.
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8
This is not a crucial step, but it does add to the cake's wonderful chewy texture.
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9
Combine eggs and oil and mix well.
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10
Combine rest of ingredients by hand, then add the egg and oil mixture and mix well.
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11
Add the apple mixture.
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12
The mixture will be very thick.
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13
Pour and press into the prepared pan.
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14
Bake for 45 minutes.
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15
Remove from oven when only moist crumbs cling to a toothpick inserted in center.
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16
This is a moist cake--don't overbake.
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17
Allow to cool on rack.
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18
When cake is cool, frost with cream cheese frosting, and sprinkle with the finely chopped nuts.
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19
To prepare frosting: Allow cream cheese and butter to soften a room temperature.
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20
Beat with a mixer until well blended.
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21
Slowly beat in powdered sugar until smooth.
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22
Add vanilla and mix well.
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23
Adjust to spreadable consistency with milk, 1 tablespoon at a time.
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24
The cake stands well on its own; however a sifting of powdered sugar looks nice if you don't care for naked cake.
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25
Unfrosted cake is good with whipped cream or vanilla ice cream.
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26
If not frosted with cream cheese frosting, which requires refrigeration, cake keeps well at room temperature for a weekend.
