Friday, November 11, 2011

Salted Caramel Apple Cake with Toasted Walnuts

Salted Caramel Apple Cake with Toasted Walnuts
As shared by Mari @
Special equipment a 9" round cake pan

I altered this recipe from King Arthur Flour slightly.
It's not too sweet, which I like. It can be served warm or room temperature; I prefer it warmed. Don't overbake or it becomes dry. Terrific with a cup of coffee or tea, serving it with a scoop or vanilla or cinnamon ice cream puts it right over the top, or perhaps a spoonful of lightly sweetened whipped cream?
You be the judge!

1/2 cup walnuts

about 20 unwrapped soft-chewy caramel candies (Kraft or Brach for example)Or make your own.
3 tablespoons heavy cream or whole milk


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 yogurt
2 cups Unbleached All-Purpose Flour


2 large apples, peeled, cored, cut into 8 wedges each

2 tablespoons sugar
1 teaspoon vanilla extract

Preheat the oven to 350°F
My NOTES: Other reviewers mentioned it browned too quickly at 350-degrees, they baked it at 325-degrees instead. I struck a good compromise ~ 330-degrees, and began watching it at 50 minutes. Mine was done at 60 minutes, using the toothpick test, ovens vary so your "done" time may be different.

Lightly grease a 9" round cake pan at least 2" deep; or a 9" spring form 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 until smooth.

Add the eggs. Beat till thoroughly combined.
Stir in the sour cream or yogurt alternately with the flour, using the low speed on mixer. The batter will be stiff.
Spoon the batter into the prepared pan, smoothing the top with a spatula, don't be concerned if it's not perfect, just try to spread it evenly.

Toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.

Arrange the apples on top of the cake batter, pushing them into the batter gently so they're partially submerged.

Bake the cake for 65 minutes (see notes, above), till it's golden brown on top and a toothpick or cake tester inserted into the center comes out clean. Don't overbake!

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. Sprinkle lightly with very coarse sea salt flakes if desired.
Serve warm, or at room temperature. Vanilla Ice Cream is a nice addition!