APPLE WALNUT CAKE with CARAMEL GLAZE
Tart apples, crunchy walnuts and homemade caramel sauce makes for the perfect decadent autumn dessert.
CAKE
1½ cups neutral oil
2 cups granulated sugar
4 LARGE eggs
3 cups AP flour
1 teaspoon baking soda
½ teaspoon QUALITY cinnamon
1 teaspoon salt
2 teaspoons PURE vanilla extract
3½ cups Granny Smith apples peeled and FINELY chopped (3-4 LARGE apples)
1 cup TOASTED walnuts, FINELY chopped
- Preheat oven to 325°F.
- Grease and flour a bundt pan or two loaf pans COMPLETELY.
- In a large mixing bowl, combine the oil, sugar and eggs until the mixture is smooth and creamy.
- In a another bowl, sift together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing JUST until combined. DO NOT OVER MIX!
- Add the vanilla extract.
- With a large spatula FOLD in the chopped apples and walnuts until they are evenly distributed throughout the batter.
- Pour the batter into the prepared pan(s).
- Bake 50-60 minutes. Begin checking for doneness at 50 minutes by inserting a toothpick into the center of the cake. If it comes out clean, the cake is done. If not, continue baking but monitor closely to avoid over baking.
GLAZE
¾ cup unsalted butter (1 ½ sticks)
1 cup brown sugar
¼ cup whole milk
1 teaspoon PURE vanilla extract
- In a small saucepan, melt the butter over low heat.
- Stir in the brown sugar and milk, and bring the mixture to a SLOW boil over low heat. Reduce to a simmer and continue to stir constantly, SLOW boiling for 10 minutes until it thickens slightly, then remove from heat.
- Stir in the vanilla extract and let the glaze cool slightly. It should still be pourable but not too hot.
- When the cake is mostly cooled and the glaze is the right consistency, pour the caramel glaze evenly over the top of the cake, allowing it to drip down the sides.
