Caramel-Walnut Apple Delight Cake
This Caramel-Walnut Apple Delight Cake is a delectable treat that captures the essence of autumn in every bite. Layers of moist vanilla-infused cake are studded with tender chunks of juicy apples, providing a delightful contrast to the rich, nutty flavor of roasted walnuts. The lightly salted walnuts enhance the sweetness of the creamy caramel drizzle that coats the cake, while the aromatic cinnamon warms the palate. Perfect for celebrations or cozy family gatherings, this cake is sure to impress with its beautiful presentation and mouthwatering flavors.
10
Servings
240
Calories
16
Ingredients
Ingredients
walnuts
1/2 cup (lightly salted and toasted)
salt
1 pinch (for seasoning walnuts)
caramel
1/3 cup (either cut from a block or about 12 to 15 unwrapped candies)
heavy cream or whole milk
3 tablespoons (for caramel sauce)
sugar
1 cup (for the cake)
butter
1/2 cup (softened)
ground cinnamon
1/2 teaspoon (for flavor)
baking powder
1 3/4 teaspoons (for leavening)
salt
1/2 teaspoon (for flavor)
vanilla extract
1 teaspoon (for flavor)
large eggs
2 (beaten)
sour cream or yogurt
1/2 cup (for moisture)
King Arthur unbleached all-purpose flour
2 cups (for structure)
large apples
2 (peeled, cored, and cut into 8 wedges each)
sugar
2 tablespoons (for coating apples)
vanilla extract
1 teaspoon (for coating apples)
Instructions
1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan (at least 2 inches deep) or a 9-inch springform pan with baking spray.
2
Spread the walnuts in a single layer on an ungreased baking sheet. Toast them in the oven for 8 to 10 minutes until they are lightly golden and fragrant. Remove from the oven and sprinkle with a pinch of salt. Allow to cool.
3
In a large mixing bowl, beat together the sugar, softened butter, ground cinnamon, baking powder, and 1/2 teaspoon salt until the mixture is smooth and creamy.
4
Add the eggs one at a time, mixing thoroughly after each addition until well combined.
5
Gradually incorporate the sour cream (or yogurt) and the all-purpose flour, mixing on low speed. Be careful not to overmix—the batter will be thick.
6
Transfer the batter into the prepared pan, using a spatula to smooth the top as best as you can.
7
In a separate bowl, toss the apple wedges with the 2 tablespoons of sugar and 1 teaspoon of vanilla until well-coated.
8
Gently arrange the apple wedges on top of the batter, pushing them in slightly so they are partially submerged.
9
Bake in the preheated oven for 65 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
10
Once baked, remove the cake from the oven and let it cool for a few minutes before inverting it onto a wire rack, apple-side up.
11
In a microwave-safe bowl, combine the caramel and heavy cream (or milk). Microwave until the cream is bubbling and the caramel is soft. This should take about 30 to 60 seconds.
12
Stir the caramel and cream mixture until smooth and well-blended.
13
Spoon the warm caramel sauce generously over the cake, letting it cascade into the crevices around the apples.
14
Sprinkle the toasted walnuts evenly over the top of the cake. Cut into slices and serve warm or at room temperature for the best experience.
Nutrition Information
10g
Fat
38g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Caramel-Walnut Apple Delight Cake?
This cake captures the essence of autumn with layers of vanilla cake, tender juicy apples, roasted walnuts, creamy caramel, and warm cinnamon.
How many servings does this recipe yield?
The recipe is designed to serve 10 people.
What is the calorie count per serving?
Each serving contains approximately 240 calories.
What oven temperature is required for baking?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How long should I toast the walnuts?
Toast the walnuts on a baking sheet for 8 to 10 minutes until they are lightly golden and fragrant.
What type of pan should I use for this cake?
You can use a 9-inch round cake pan that is at least 2 inches deep or a 9-inch springform pan.
Can I substitute the sour cream in the recipe?
Yes, you can use yogurt as a substitute for sour cream to maintain the cake's moisture.
How many apples are needed for this recipe?
The recipe requires 2 large apples.
How should the apples be prepared before adding them to the cake?
The apples should be peeled, cored, and cut into 8 wedges each, then tossed with sugar and vanilla extract.
How long does the cake take to bake?
The cake takes approximately 65 minutes to bake in the preheated oven.
How do I know when the cake is done?
The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
What ingredients make up the caramel sauce?
The sauce is made from 1/3 cup of caramel and 3 tablespoons of heavy cream or whole milk.
How should I heat the caramel sauce?
Microwave the caramel and cream in a microwave-safe bowl for 30 to 60 seconds until the cream is bubbling and the caramel is soft.
When should the caramel sauce be applied to the cake?
Spoon the warm caramel sauce over the cake after it has cooled slightly and been inverted apple-side up.
Is the cake served warm or cold?
For the best experience, the cake should be served warm or at room temperature.
What kind of flour is recommended for this recipe?
The recipe suggests using 2 cups of King Arthur unbleached all-purpose flour.
How much fat is in a single serving?
There is 10g of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 38g of carbohydrates.
How much protein does one slice provide?
One slice of the cake provides 3g of protein.
How many eggs are used in the batter?
The recipe uses 2 large beaten eggs.
What type of caramel should I use?
You can use caramel cut from a block or approximately 12 to 15 unwrapped caramel candies.
How much butter is needed?
The recipe calls for 1/2 cup of softened butter.
Is cinnamon used in the cake?
Yes, 1/2 teaspoon of ground cinnamon is used in the batter for flavor.
How much baking powder is required?
The recipe requires 1 3/4 teaspoons of baking powder for leavening.
Should the walnuts be salted?
Yes, the walnuts should be sprinkled with a pinch of salt after toasting.
How do I place the apples on the cake?
Gently arrange the coated apple wedges on top of the batter and push them in slightly so they are partially submerged.
What is the texture of the cake batter?
The batter will be quite thick, requiring a spatula to smooth the top.
When are the walnuts added to the dish?
The toasted walnuts are sprinkled evenly over the top of the cake after the caramel sauce has been applied.
Does the recipe use vanilla extract?
Yes, vanilla extract is used both in the cake batter and for coating the apples.
What occasion is this cake best suited for?
It is perfect for autumn celebrations, cozy family gatherings, or any event where a sweet comfort food is desired.