This apple walnut cake recipe is a great way to enjoy fresh apples.
Serve this moist apple walnut cake with the included butterscotch sauce or a purchased caramel or butterscotch sauce.
Or serve the apple walnut cake warm with a scoop of vanilla ice cream or drizzling of heavy cream. I used half brown sugar in the cake pictured.
- 2 1/2 cups all-purpose flour (11 ounces)
- 2 teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 cup butter (room temperature)
- 2 cups sugar*
- 3 large eggs
- 1 1/2 teaspoons vanilla
- 2 1/2 to 3 cups apples (finely chopped or shredded)
- 1 cup walnuts (coarsely chopped)
- Butterscotch Sauce (optional)
- 4 tablespoons butter
- 1 cup light brown sugar
- 1/4 cup plus 1/3 cup heavy cream (divided)
- 1/2 teaspoon vanilla extract (or vanilla bean paste)
- Heat the oven to 350 F (180 C/Gas 4).
- Grease and flour a 9-by-13-by-2-inch baking pan.
- In a bowl, combine the flour, baking soda, cinnamon, and salt.
- Stir to blend the ingredients thoroughly; set aside.
- In a large mixing bowl with an electric mixer, cream together the 1 cup of butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in 1 1/2 teaspoons of vanilla.
- Stir the flour mixture into the batter until well blended.
- Stir in the chopped apples and walnuts. The batter will be thick.
- Spread the cake batter into the prepared baking pan.
- Bake for 40 to 45 minutes, or until the cake is browned and a wooden pick or cake tester inserted in center comes out clean.
- Cool for at least 30 minutes before serving.
- Serve with butterscotch sauce (below) or a purchased dessert sauce. The cake is also delicious with whipped cream or whipped topping, or serve it warm with ice cream.
- In a wide-bottom saucepan or saute pan over low heat, combine the butter, brown sugar, and 1/4 cup of heavy cream.
- Cook stirring, until smooth and hot.
- Increase the heat to medium-low. When the sauce begins to simmer with bubbles all over, set a timer for 3 minutes and continue cooking without stirring.
- Remove the sauce from the heat and stir in the remaining 1/3 cup of heavy cream, taking care not to scrape the sides or bottom of the pan.
- Pour it into another container or a canning jar and stir in the vanilla.
- Let stand until cooled. The sauce will thicken as it cools.
- The recipe makes about 1 1/4 cups of butterscotch sauce.
- Refrigerate unused sauce in a covered container for up to 2 weeks.
- Warm the sauce in a saucepan over low heat or in the microwave on 50% power.
*I used 1 cup of brown sugar and 1 cup of granulated sugar in the cake.
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|Nutritional Guidelines (per serving)|