This recipe has fast become my autumn ‘go to’ cake. Bursting with fall flavors (apples, cinnamon, nutmeg and caramel), this fresh apple cake is super moist and so easy to make. No equipment needed except for a whisk and a spatula!
The topping for the apple cake is a caramel glaze and even though I followed the instructions provided by Better Homes and Garden my glaze did not look the same as in the photo above. Mine was thinner and immediately was absorbed by the cake but that was not a bad thing. The glaze added great flavor and added to the moistness of the cake. I LOVE this easy apple cake!
Fresh Apple Cake with Walnuts, adapted from BHG’s “Dutch Apple Cake with Caramel Glaze” recipe.
7 apples (I used granny smith but you can use your favorite)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 eggs
- 1 1/2 cups vegetable oil
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 1/2 teaspoons vanilla
- 1 1/4 cups chopped walnuts
- 1 recipe Caramel Glaze
- Preheat oven to 325 degrees F. Spray a a 13 x 9 x 2-inch baking pan with non-stick cooking spray; set aside. Peel apples; quarter, core and cut each quarter in half lengthwise, then crosswise (16 pieces from each apple).
- In a medium bowl whisk together the flour, baking soda, cinnamon, salt, and nutmeg; set aside.
- In a very large mixing bowl whisk eggs to combine. Whisk in oil, sugars, and vanilla until well-blended. Gradually whisk in the flour mixture just until well blended. At some point you will want to change from a whisk to a spatula to fold in all the flour mixture. Fold apples and pecans into batter (batter will be thick and just coat apples). Turn into prepared pan, spreading to edges of pan.
- Bake about 1 hour or until a toothpick inserted in the center of the cake comes out clean. Remove from oven and cool on a wire rack while preparing glaze. Spoon glaze over warm cake.
- 6 tablespoons unsalted butter
- 1/3 cup packed dark brown sugar
- 1/3 cup packed light brown sugar
- 1/2 cup whipping cream
- In a medium skillet, melt butter. Add dark brown sugar, light brown sugar, whipping cream, and salt. Cook and stir until blended over medium-low heat for 2 minutes. Increase heat and boil for 2 minutes or until dime-size bubbles cover the surface of the glaze. Remove from heat. Cool about 5 minutes or until glaze begins to thicken. Spoon over cake.