The perfect cake to chase away the winter blahs, this delicious Apple Cake was made by my über talented friend Michael. Although he usually frosts the cake with a caramel glaze, he's also drizzled chocolate over the glaze and dipped toasted walnut halves in chocolate to garnish the top, as a special treat for his mothers 70th birthday. It was so spectacular, his Mom still doesn't believe that he made that cake!
Michael's Apple Walnut Cake with Caramel Glaze
Serves 10-12
1 1/2 cup vegetable oil
1 cup white granulated sugar
1 cup brown sugar
3 large eggs
2 tsp vanilla
3 cups all-purpose flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp nutmeg
1/2 tsp salt
4 1/2 cups of chopped granny smith apples in sugar cube size
1 cup coarse chopped walnuts
Caramel Glaze:
3 tbsp butter
3 tbsp brown sugar
3 tbsp white granulated sugar
3 tbsp whipping cream
1/2 tsp vanilla
Heat oven to 325°F.
In a large bowl, using an electric mixer on medium-high, beat the oil and sugars until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, beating after each addition, then mix in the vanilla. In another bowl, sift the flour, cinnamon, baking soda, nutmeg, and salt. Gradually add the flour mixture to the wet mixture a bit at a time. Then fold in the apples and walnuts. Scrape the batter into a greased 9 or 10-inch spring form baking pan and bake for 2 hours. When done, shut off the oven and let cool slowly inside the oven. The cake is best done a day before, then glazed the next day.
With a spatula, loosen the sides of the cake and remove it from the pan by inverting it onto a baking sheet, then inverting it again right-side up onto a platter. For the caramel glaze, bring all of the ingredients, except the vanilla, to a boil for 1 minute. Remove from the heat and stir in the vanilla. To finish, brush the glaze onto the cake, making sure to do the sides also.
Michael served his Apple Cake with a dollop of cream on the side, made with equal parts whipped cream and Greek yogurt with 2 tablespoons of the glaze, garnished with some blackberries and a sprig of non-edible Israeli Ruscus greenery for show! Ooh-la-la.
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