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Fresh Apple Walnut Cake with Caramel Nut Topping - Recipes - Apples and More - University of Illinois Extension

Fresh Apple Walnut Cake with Caramel Nut Topping

This recipe is so easy; the most trouble is chopping the apples. But it will be well worth the trouble. Baking apples are best for this recipe-- they are firm and will hold their shape (Golden Delicious, Granny Smith, Stayman, to name a few). Although any apple can be used for cooking, you will get different results. For instance: if you are making applesauce, a soft apple works best. The same apple may not perform well in a pie because it will cook up to a mushiness resembling applesauce pie.

The cake:

2 cups all purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
¾ cup corn oil or canola oil
1 whole egg plus 3 egg whites
2 teaspoons vanilla extract
3 medium baking apples, peeled and chopped
1 cup finely chopped walnuts

Icing for cake:

¼ cup margarine or butter ( ½ stick)
½ cup brown sugar, firmly packed
1/3 cup fat-free evaporated milk
¼ cup chopped walnuts for garnish (optional)

  1. Preheat oven to 350ºF. Spray a 13x9-inch baking pan with oil or grease lightly.
  2. In a medium bowl mix flour, baking soda, and salt.
  3. In a large bowl mix sugar, oil, whole egg, egg whites, and vanilla. Beat with an electric mixer or whisk until smooth and light.
  4. Stir in flour mixture. Mix just to combine. Batter is very thick. Fold in apples and nuts.
  5. Spread into prepared pan. Push batter evenly into corners of the pan so the cake will have an even top.
  6. Bake for 30-35 minutes in preheated oven. Remove and cool for 15 minutes. Serve plain, with a sprinkle of powdered sugar, or with topping recipe below.

For the topping:

  1. In a medium saucepan, melt butter or margarine over medium heat. Do not brown the butter.
  2. Stir in brown sugar and milk. Turn heat up to medium high and bring to a boil. Reduce heat to low and simmer gently for 5 minutes. Stirring occasionally.
  3. Pierce warm or cooled cake all over with a skewer or two-tined fork. Drizzle hot topping all over the cake. Garnish with chopped walnuts if desired. Cool for 30 minutes before serving. Makes 20 servings.

Calories 295 with topping & garnish, Total fat 12.5 grams, Cholesterol 15 mg, Sodium 96 mg, Total carbohydrates 38 grams, Fiber 2 gram, Sugar 26 grams, Protein 3 grams