Description
Mom’s Apple Walnut Cake with Caramel Glaze is a rich, moist dessert that combines tender apples and crunchy walnuts in a buttery cake, topped with a luscious caramel glaze and a hint of cinnamon. Perfect for cozy gatherings or a special treat, this cake offers a delightful balance of sweet, nutty, and fruity flavors with a smooth caramel finish.
Ingredients
Scale
Apple Walnut Mixture
- 2 medium apples (peeled and diced)
- 1 cup (150g) chopped walnuts
- Pinch of salt
Cake Batter
- 1 1/2 cups (300g) granulated sugar
- 1 cup (227g) unsalted butter, softened
- 3 large eggs
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Caramel Glaze
- 1/2 cup (120ml) caramel sauce
- Optional: fresh cinnamon for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or coat it with non-stick cooking spray to prevent sticking.
- Prepare the Apple Mixture: In a large bowl, combine the peeled and diced apples, chopped walnuts, and a pinch of salt. Set this mixture aside to incorporate flavors.
- Cream the Butter and Sugar: In another large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes smooth and creamy. This step is essential to achieve a light and fluffy cake texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then add the vanilla extract and mix well to combine.
- Combine Wet and Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overmixing.
- Incorporate Apple Mixture: Fold in the apple and walnut mixture carefully, ensuring they are evenly distributed throughout the batter without overworking it.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Caramel Glaze: While the cake cools, warm the caramel sauce in a small saucepan over low heat until it is pourable. Drizzle the warm caramel evenly over the cooled cake.
- Serve and Enjoy: Sprinkle the caramel-glazed cake with fresh cinnamon if desired. Let it cool slightly before serving. This cake pairs wonderfully with vanilla ice cream, fresh tea, or a tart berry salad.
Notes
- Ensure walnuts are finely chopped for consistent texture and even distribution.
- Use softened butter, not melted, to maintain cake structure and achieve a velvety texture.
- For a thicker caramel glaze, simmer the caramel sauce longer or stir in a tablespoon of honey.
- Store the cake in an airtight container at room temperature for up to 3 days, or freeze wrapped tightly for up to 2 months.
- Reheat frozen slices at room temperature or warm briefly in a microwave; for a crispier crust, reheat in a 350°F oven for 10 minutes.
