Caramel-Apple Walnut Cake

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READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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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