Apple Walnut Cake With Caramel Glaze Recipes

FRESH APPLE CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.
• Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.
• Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.
• For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.
• Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

APPLE-WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
• In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.
• Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.

CARAMEL APPLE DRIP CAKE WITH CANDIED WALNUTS

Steps:

• Make the cake:
• Position a rack in center of oven; preheat to 350°F. Spread walnuts in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 5-8 minutes. Let cool 5 minutes.
• Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray. Whisk flour, baking powder, salt, cinnamon, baking soda, and nutmeg in a medium bowl.
• Pulse walnuts and 1/2 cup dry ingredients in a food processor until walnuts are chopped into a fine flour. Transfer chopped walnuts to bowl with remaining dry ingredients. Mix apples and buttermilk in another medium bowl.
• Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce mixer speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with apple mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
• Make the candied walnuts:
• Spread granulated sugar in a thin layer in the center of a large dry skillet. Cook over medium heat, mostly undisturbed (it's okay to swirl pan gently to get sugar to melt evenly), until sugar is melted, about 10 minutes. Quickly stir in walnuts and cook, stirring, until coated and melted sugar is chestnut brown, about 1 minute more. Scrape onto a parchment-lined rimmed baking sheet and spread out to cool, separating walnut halves into individual pieces. Transfer half of nuts to a food processor and coarsely chop.
• Make the caramel sauce:
• Bring granulated sugar, corn syrup, and 2 Tbsp. water to a boil in a medium saucepan over high heat. Continue to cook, without stirring, until medium amber in color, about 6 minutes.
• Meanwhile, bring cream to a simmer in a small saucepan over medium heat or warm in microwave 45 seconds.
• Remove saucepan with sugar from heat and carefully whisk in cream, stirring from the center outward, until well combined. Stir in butter. Add vanilla and salt and stir to combine. Transfer caramel to a heatproof container and let cool until thickened.
• Assemble cake:
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Top with 1 cup chopped candied walnuts, reserving whole candied walnuts. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
• Spread remaining frosting over top and sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
• Place a spoonful of caramel sauce on top of cake near one edge. Using the bottom of the spoon, spread it out, then very gently press a little sauce over the edge. Move spoon around perimeter of cake slightly and repeat to create additional drips, rotating cake as you work and spreading excess sauce across top of cake. When entire cake is covered in drips, add remaining sauce to fully cover top.
• Chill at least 30 minutes to let glaze set. Decorate top and sides of cake with remaining whole walnuts and serve.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Caramel can be made up to 2 weeks ahead; cover and chill.

APPLE BUNDT CAKE WITH CARAMEL GLAZE

Steps:

• Set oven to 350°F.
• Set oven rack to second-lowest position.
• Grease a 12-cup bundt pan.
• In a bowl, sift flour, cinnamon, baking soda, baking powder and salt.
• Sprinkle 3 tablespoons of the flour mixture into the Bundt pan and tilt pan to coat.
• In another bowl, place the chopped apples and 2 tablespoons of the flour mixture; toss to coat.
• In another bowl combine 1-1/4 cups brown sugar, 1 cup white sugar, vegetable oil, eggs and vanilla; beat with an electric mixture until combined and thick (about 4 minutes).
• Gradually beat in the remaining flour mixture until combined.
• Fold in the chopped apple mixture and pecans into the batter.
• Transfer to prepared bundt pan.
• Bake for about 1 hour or until the cake tests done.
• Transfer the cake to a rack then prepare the caramel glaze.
• To make the glaze: melt butter in a small heavy-bottomed saucepan.
• Whisk in 1 cup brown sugar then the half and half or cream.
• Continue whisking until the glaze is smooth and comes to a boil.
• Add in 1 teaspoon vanilla, and remove from heat.
• Spoon about 1/4 cup of the hot glaze over the warm cake that is still in the pan.
• Let the cake sit for 15-20 minutes to absorb the glaze.
• Turn the cake onto a platter, then pour the remaining glaze over the cake.
• Let stand until cool (at least 1 hour) before slicing.

APPLE HARVEST POUND CAKE WITH CARAMEL GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan.
• In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, baking soda, cinnamon and salt; stir into the batter just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared pan.
• Bake for 1 hour and 20 minutes in the preheated oven, until a toothpick inserted into the crown or the cake comes out clean. Allow to cool for about 20 minutes then invert on to a wire rack.
• Make the glaze by heating the butter, milk and brown sugar in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake. I like to place a sheet of aluminum foil under the cooling rack to catch the drips for easy clean up.

APPLE WALNUT CAKE WITH LEMON GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Combine apples and sugar. Make sure apples are measured exactly or cake will be too heavy and mushy. Let stand a few minutes.
• In a large bowl, beat eggs slightly, then beat in oil and vanilla. Mix in flour, soda, cinnamon and salt. Stir in apple mixture and chopped walnuts. Pour batter into prepared pan.
• Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

APPLE WALNUT BUNDT CAKE

Steps:

• Preheat the oven:
• Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
• Mise en place:
• Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
• TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
• Make the batter:
• Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
• Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
• Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
• Bake the cake:
• Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
• Cool the cake:
• Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
• Drizzle Caramel Sauce and Glaze over the cake after unmolding.

APPLE WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350°F. Grease a 9 x 13-inch baking pan and set aside.

APPLE WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• Preheat oven to 350 degrees. Mix ingredients together for the cake and put in a 13 by 9 pan sprayed with crisco spray for baking. Bake for one hour. Let cool. In a med skillet or saucepan, bring all the topping ingredients to a boil and boil for three minutes. Pour over cooled cake.

APPLE WALNUT CAKE WITH CARAMEL GLAZE

Steps:

• 1. Heat oven to 350. Grease 12-cup fluted tube cake pan with shortening; flour (cooking spray works well also).
• 2. In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon gently stir in walnuts and apples. Spoon batter into pan.
• 3. Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center come out clean. Cool 10 minutes remove cake from pan, cool 30 minutes.
• 4. Glaze- In medium bowl, beat all glaze ingredients until smooth. Pour glaze over top of cake allowing some to run down sides.

CARAMEL-GLAZED APPLE CAKE

Steps:

• In a large bowl, beat the sugar, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking soda and salt; gradually beat into sugar mixture until blended. Stir in the apple, walnuts and coconut., Spread into a greased 8-in. fluted tube pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , In a small saucepan, combine the glaze ingredients; bring to a boil. Remove from the heat; drizzle over cake.

APPLE-WALNUT CAKE WITH ORANGE GLAZE

Steps:

• Preheat oven to 325°. Coat a 10-in. fluted tube pan with cooking spray; dust with flour, tapping out extra., Beat first six ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; gradually beat into sugar mixture. Fold in apples and walnuts. Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 65-75 minutes. Cool in pan 10 minutes before removing to a wire rack; cool slightly., Mix confectioners' sugar, orange zest and enough juice to reach a drizzling consistency. Spoon over warm cake.