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5.0 from 12 votes

Apple Walnut Cake with Caramel Glaze

This fresh Apple Walnut Cake with a buttery caramel glaze has all of the warm spices, toasted nuts, and sweet fruit that you crave in a cozy fall dessert!

Prep Time
30 mins
Cook Time
30 mins
Additional Time
3 hrs
Total Time
4 hrs 15 mins
Servings: 16 servings
Calories: 477 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 2 cups coarsely chopped walnuts, toasted and divided
  • ½ cup (1 stick) salted butter, melted
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon allspice
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ½ lbs. Granny Smith apples, peeled and diced into ¼-inch pieces
For the Caramel Glaze:
  • 1 cup packed light brown sugar
  • ½ cup (1 stick) salted butter, softened at room temperature
  • ½ cup heavy cream

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 9 x 13-inch baking pan and set aside.
Make the Cake:
  1. Whisk together melted butter, granulated sugar, brown sugar, eggs and vanilla extract.
  2. In a separate bowl, whisk or sift together flour, cinnamon, allspice, baking soda and salt.
  3. Add the flour mixture to the butter mixture, stirring just until blended. Fold in the apples and 1 cup of the toasted walnuts. (Batter will be very thick, similar to a cookie dough.) Spread the batter into the prepared baking dish.
  4. Bake in the 350°F oven for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool completely in pan on a wire rack before glazing.
Make the Caramel Glaze:
  1. In a small heavy saucepan, combine brown sugar, butter and heavy cream. Bring to a boil, stirring to dissolve sugar. Boil, stirring occasionally, for 3 minutes (or until slightly thickened).
  2. Remove from heat and let cool for 10 minutes, or until glaze thickens slightly but is still pourable.
  3. Drizzle about half of the glaze slowly over the cooled cake. Sprinkle remaining walnuts on top and spread more glaze on the nuts. If you like, you can reserve some extra caramel sauce for serving, too.
  4. Slice into squares and serve!

Notes

  • Swap out the walnuts and use toasted pecans instead. Alternatively, you can omit the nuts altogether.
  • Try other good baking apples in lieu of the Granny Smith. Nice options include Honey Crisp, Gala, Fuji, Braeburn and Jonagold apples. You can use a combination of different types of apples, too.
  • For a smaller cake, cut all of the ingredients in half and bake the cake in a 9-inch or deep 8-inch square pan.
  • Don't over-mix the batter. Stir just until everything is combined, and then stop. Too much mixing will activate the gluten in the flour and result in a dry, dense cake.
  • Do not over-bake the cake or it can become dry. Start checking for doneness by the 40-minute mark, since total baking times will vary depending on your personal oven and the pans that you use.
  • Make ahead for convenience. This cake can be baked in advance and then just glazed on the day of serving. You can bake it a day or two ahead of time and leave it covered at room temp before glazing; or you can freeze it before glazing and thaw on the counter before adding the glaze.

Nutrition Information

Serving 1slice Calories 477kcal (24%) Carbohydrates 63g (21%) Protein 5g (10%) Fat 25g (38%) Saturated Fat 10g (50%) Polyunsaturated Fat 8g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 61mg (20%) Sodium 333mg (14%) Potassium 203mg (6%) Fiber 3g (12%) Sugar 47g (94%) Vitamin A 536IU (11%) Vitamin C 4mg (4%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 477

% Daily Value*

Serving 1slice
Calories 477kcal 24%
Carbohydrates 63g 21%
Protein 5g 10%
Fat 25g 38%
Saturated Fat 10g 50%
Polyunsaturated Fat 8g 47%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 61mg 20%
Sodium 333mg 14%
Potassium 203mg 4%
Fiber 3g 12%
Sugar 47g 94%
Vitamin A 536IU 11%
Vitamin C 4mg 4%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.