3 cups baking apples (Jonathans and Jonagolds, Rome Beauty, Golden Delicious, Honey Crisp, Granny Smith or Gala); peeled and diced
¼ cup apple juice
1 cup toasted chopped walnuts
2 ½ teaspoons vanilla extract
3 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 cups brown sugar
1 cup unsalted butter, room temperature
Preheat the oven to 350 degrees F. Lightly grease and flour 2-4 8 inch cake pans depending on how many layers you want. Line the bottoms with parchment paper and butter the parchment paper.
Puree the apples in a blender with the apple juice and set aside. To the apple juice, add the walnuts, vanilla, cinnamon, butter, eggs, sugar and nutmeg. Using a blender, cream all of the ingredients together until it is light and fluffly.
Sift in the dry ingredients (flour, baking powder, baking soda and salt.) Blend all of the ingredients together with a whisk until the batter is smooth.
Transfer the batter to the pans and bake for 35-45 minutes until a toothpick inserted in the center comes out clean.
Cool for 20 minutes and then remove from the pan and place on racks. Remove the parchment paper and allow it to cool completely before icing and stacking the layers.