Here's a new temptation to add to my expanding collection of apple desserts. It is a very straight forward recipe for a very good apple cake that incorporates not only diced apples but grated apples as well, which helps to make it very moist and delicious. My favorite caramel sauce makes another appearance here as well as it inevitably does with most of my apple desserts. The toasted walnuts may just look like an appropriate garnish here but they bring a lot of flavour and texture to this party and definitely should not be left out.
With so many nut allergy considerations these days, adding toasted nuts as a garnish and leaving them out of the cake altogether is a good option to serve both those with and without nut allergies. In terms of flavour, I prefer to add them to the desert this way but if you wish, you may, of course, add them to the cake batter.
Warm Apple Cake with Caramel Sauce and Toasted Walnuts
Sift together and set aside:
1 ½ cups flour
2 tsp cinnamon
1 tsp nutmeg
¼ tsp salt
½ tsp baking soda
¾ tsp baking powder
To a large mixing bowl add:
½ cup white sugar
½ cup brown sugar
½ cup vegetable oil
½ cup roughly chopped toasted walnuts (add to batter or use as garnish, your choice)
(Toast walnuts for 5 minutes at 350 degrees for 5 minutes tossing twice before chopping)
2 tsp vanilla extract
Whisk together for a few minutes before folding in the dry ingredients and:
4 medium sized apples peeled (2 diced and 2 grated)
Preheat oven to 350°. Grease and flour a small bundt pan. Pour the batter into the prepared pan and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Serve warm with a drizzle of caramel sauce and garnish with toasted walnuts.
You can find a great recipe for the caramel sauce here: