Yes, I made my own cake. I had a few people tell me that if we lived close enough they would make my cake, but alas, we live on opposite sides of the country! I am posting this early because Tuesday is my TWD and my birthday, and because I actually had this cake on Saturday with a group of my friends. I won’t be surprised someone will actually make me a cake but if they don’t – it’s ok because I had this one!
I wanted to make something with apples since mom & dad just brought me a ton of them! Well, maybe not a ton, but a lot! I found this cake on Once Upon a Plate when searching either FoodGawker or Tastespotting. I’m not sure which one it was now, but I wouldn’t be surprised the photo is on both sites!
Salted Caramel Apple Cake with Toasted Walnuts
- 1/2 cup walnuts
- grey sea salt
- about 20 unwrapped soft-chewy caramel candies – Or make your own
- 3 tablespoons heavy cream or whole milk (I went with the heavy cream)
- 1 cup sugar
- 1/2 cup butter
- 1/2 teaspoon ground cinnamon
- 1 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- 2 cups all purpose flour
- 2 large apples, peeled, cored, cut into 8 wedges each
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 cup sour cream or yogurt (I used light sour cream)
- 2 cups Unbleached All-Purpose Flour
Preheat oven to 350.
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. (don’t over brown them like I did the first time by getting distracted from the kitchen!) 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 until smooth.
Add the eggs. Beat till thoroughly combined. Stir in the sour cream or yogurt alternately with the flour, using the low speed on mixer. The batter will be stiff. Spoon the batter into the prepared pan, smoothing the top with a spatula, don’t be concerned if it’s not perfect, just try to spread it evenly.
Toss the apple wedges with the sugar and vanilla till apples are thoroughly coated.
Arrange the apples on top of the cake batter, pushing them into the 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. (I did this in 3-30 second intervals)
Spoon the caramel over the cake, dripping it down into the crevices around the apples.
Scatter the walnuts on top. Sprinkle lightly with very coarse sea salt flakes if desired.