Caramel-Apple Walnut Cake
Chunks of toothsome fresh apple, embedded in a delicious vanilla-scented cake, are complemented by walnuts and caramel. Lightly salting the walnuts adds to the flavor of both nuts and caramel. Read our blog about this cake, with additional photos, at Bakers' Banter.
Topping
- 1/2 cup walnuts
- salt
- 1/3 cup caramel cut from a block, or about 12 to 15 unwrapped candies
- 3 tablespoons heavy cream or whole milk
Cake
- 1 cup sugar
- 1/2 cup butter
- 1/2 teaspoon ground cinnamon
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream or yogurt
- 2 cups King Arthur Unbleached All-Purpose Flour
Filling
- 2 large apples, peeled, cored, cut into 8 wedges each
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Directions
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1) Preheat the oven to 350°F. Lightly grease a 9" round cake pan at least 2" deep; or a 9" springform pan. |
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2) Spread the walnuts in a single layer in an ungreased pan, and bake them for 8 to 10 minutes, until they're a light golden brown. Remove them from the oven, and sprinkle very lightly with salt. Set them aside. |
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3) Beat together the sugar, butter, cinnamon, baking powder, salt and vanilla till smooth. |
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9) Bake the cake for 65 minutes, till it's golden brown on top and a toothpick or cake tester inserted into the center comes out clean. |
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11) Place the caramel and cream in a microwave-safe bowl, and heat till the cream is showing bubbles, and the caramel is soft. |
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Recipe summary
- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 1 hrs 5 mins. to 1 hrs 5 mins.
- Total time:
- 1 hrs 20 mins. to 1 hrs 25 mins.
- Yield:
- One 9" round cake, 10 servings
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- Recipe comments (12) »
Tips from our bakers
- Can you use low-fat sour cream or yogurt in the cake? Yes; the cake won't be as tender. Can you use nonfat? Yes; the cake will be rubbery. Ah well, dieting is such a tradeoff, isn't it?
- Can you use skim or low-fat milk in place of the cream or whole milk in the caramel topping? See above. Use a bit less: say, 2 tablespoons skim milk, or 2 1/2 tablespoons low-fat milk. The sauce won't be as thick and rich.
Reviews
01/02/2009
This was one of the most wonderful cakes I have ever had, and can be used as a dessert, coffee cake or for brunch. Roasting and salting the walnuts is a must. I served it for the holidays and got rave reviews. I used your wonderful Merkens caramel and I know that was one thing that made this so wonderful. Quality ingredients does make all the difference in the outcome.
10/18/2008
I didn't have a 9" springform pan, so I used my 10" one, and of course, I watched the cooking time (done to perfection in 45 minutes). I also used three medium-sized apples (each cut into 8 wedges) to have a few more slices to place across a 10" cake. All I can say is yummy, delicious, moist... and so enjoyable. This cake is a big hit with my family! This is one recipe that I'll definitely be making every Fall when I crave a treat made with apples :-).
10/01/2008
I felt that for all of the time and ingredients in this apple cake recipe that it was a big disappointment . The cake was completely cooked at 50 mins yet the recipe states to cook it for 65 mins. the cake was very dry and bland .I made the cake for my family and co-workers and no one enjoyed it .
09/30/2008
The most difficult part of preparing this cake was finding caramels - who knew? Very simple cake to put together but definitely agree with other reviewers - extremely dry. I am careful to turn my products repeatedly when baking because I learned the location of my oven's hot spot the hard (and dry) way. Between turning, shaving 20 mins off of the recommended time, and covering it with parchment to slow the browning, it still came out too dry - except for the very top portion which had the benefit of moisture from the apples. Personally, I wouldn't try it again simply because I tend to issue a ruling on the first attempt because there are a lifetime of recipes available - many exactly to my liking with no inventiveness on my part. One note of interest I'd like to share with beginners.....beware of all-butter cakes - always very dense and dry. If moisture is the goal, search for recipes that combine oil and butter (or shortening) and, trust me, do not attempt substitutions - they do not work. There is a huge difference in how each works in a recipe - regardless of the fact that it may have the very same fat content. Baking is chemistry - if you don't like the recipe, as written, move on. Happy baking!!
09/29/2008
I liked this cake, as it is not too sweet, but, as others have said, it's more like a coffee cake. I chopped up 1 1/2 of the apples and added to the batter, then arranged the other slices on top, added a bit more cinnamon to the batter and just a smidge of cinnamon to the melted caramel sauce. I also baked at 325 instead of 350, and it came out perfect. The walnuts on top are a nice touch. Serve this warm with a nice, cold glass of milk and it's really good - makes your house smell so good
09/28/2008
I haven't actually tried the cake yet, but wanted to respond to comments about dryness and this was my only avenue. To add moistness, try substituting 2 egg yolks in place of one of the eggs. Yolks moisten while whites dry out baked goods. Essentially taking one white out and putting another yolk in may well solve the problem, and the substitution doesn't alter the balance of the recipe.
09/27/2008
The cake has good flavor, but seems awfully dry. I think the next time I make this I will add applesauce to the batter to see if that will help with the dryness.
09/23/2008
I would recommend this recipe with some reservations. Thanks for adding the baking temp. I made this cake twice in the same day; guessed at 350 the first time and took it out before the 65 min. were up and it was dark around the edges. I used a 9" springform pan with a glass bottom. The second cake I baked at 325 and left it in 65 minutes and it was lighter. But both cakes were pretty dry. I did use full-fat sour cream. I agree with another commenter that apples in the batter would make it a much moister cake; I would still put the apples on the top, they are pretty and bake up nice. I will say that my husband has been working on the darker cake and says it gets moister every day. (from the caramel? I don't know) I will definately make this again but I'm going to add some chopped apples to the batter if I can get them mixed in. You were right, it is VERY stiff. Thanks for great recipes.
09/20/2008
Wonderful cake, not too sweet, more like a rich coffee cake. The lightly salted walnuts add the perfect touch. Thanks so much KAF.
09/20/2008
The cake will also bake at 325. It is a dry cake. Apples in the batter would add moisture to the cake. Taste was very good except for being dry. Ron and Patricia Renfrow Bowling Green, Ky
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