Caramel-Apple Walnut Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 16
- Yields:
-
1 9 inch pan
- Serves:
- 10
ingredients
-
For the Topping
- 1⁄2 cup walnuts
- 1 pinch salt
- 1⁄3 cup caramel (either cut from a block or about 12 to 15 unwrapped candies)
- 3 tablespoons heavy cream or 3 tablespoons whole milk
-
For the 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 1/2 cup yogurt
- 2 cups king arthur unbleached all-purpose flour
-
For the Filling
- 2 large apples, peeled, cored, cut into 8 wedges each
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
directions
- Preheat the oven to 350 degrees. Lightly grease a 9" round cake pan at least 2" deep; or a 9" springform pan.
- 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.
- Beat together the sugar, butter, cinnamon, baking powder, salt and vanilla till smooth.
- Add the eggs. Beat till thoroughly combined.
- Stir in the sour cream or yogurt alternately with the flour, using the low speed of your mixer. The batter will be stiff.
- Spoon the batter into the prepared pan, smoothing the top with a spatula as best you can.
- Toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.
- Arrange the apples atop the cake, pushing them into the stiff batter gently so they're partially submerged.
- 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.
- Remove the cake from the oven, and turn it out onto a rack, apple-side up.
- Place the caramel and cream in a microwave-safe bowl, and heat till the cream is showing bubbles, and the caramel is soft.
- Stir the caramel and cream till smooth.
- Spoon the caramel over the cake, dripping it down into the crevices around the apples.
- Scatter the walnuts on top. Serve warm, or at room temperature.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey