Walnut Caramel Cake Recipes

CARAMEL-GLAZED WALNUT CAKE

Steps:

• For cake:
• Preheat oven to 350°F. Butter 9-inch-diameter springform pan. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Finely grind bread in processor. Spread on baking sheet. Bake until golden, stirring occasionally, about 10 minutes. Finely grind breadcrumbs in processor. Measure 3/4 cup crumbs (reserve remainder for another use). Finely grind nuts in processor.
• Using electric mixer, beat 3/4 cup sugar and yolks in large bowl until thick, about 3 minutes. Beat in rum, coffee powder mixture and peel. Mix in 3/4 cup crumbs and ground nuts. Beat whites and salt in another large bowl until soft peaks form. Gradually add remaining 1/4 cup sugar and beat until stiff. Fold 1/3 of whites into batter. Fold in remaining whites in 2 additions.
• Spoon batter into pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool in pan on rack 10 minutes. Turn out cake. Peel off parchment. Turn cake over; cool on rack 15 minutes.
• Line baking sheet with foil. Lightly oil foil. Place cake on prepared sheet.
• For caramel:
• Combine sugar and water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to medium-high and boil without stirring until mixture turns amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 6 minutes.
• Pour caramel over top of cake. Oil tip of knife. Immediately cut through caramel layer only, marking 8 serving pieces.Garnish with walnut halves. Cool completely.

CARAMEL-APPLE WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees. Lightly grease a 9" round cake pan at least 2" deep; or a 9" springform 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 till smooth.
• Add the eggs. Beat till thoroughly combined.
• Stir in the sour cream or yogurt alternately with the flour, using the low speed of your mixer. The batter will be stiff.
• Spoon the batter into the prepared pan, smoothing the top with a spatula as best you can.
• Toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.
• Arrange the apples atop the cake, pushing them into the stiff batter gently so they're partially submerged.
• Bake the cake for 65 minutes, till it's golden brown on top and a toothpick or cake tester inserted into the center comes out clean.
• 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. Serve warm, or at room temperature.