Sticky Apple Walnut Cake
Indulge in the rich, autumn-inspired flavors of Sticky Apple Walnut Cake, a dessert that's as comforting as it is irresistible. This moist and spiced cake brings together the warmth of cinnamon and nutmeg, the sweetness of tender diced apples, and the delightful crunch of chopped walnuts. Topped with a luscious drizzle of caramel sauce that cascades over the edges, every bite is bursting with a sticky, gooey decadence. Perfect for cozy gatherings or as a show-stopping holiday treat, this cake is easy to make and pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. With only 20 minutes of prep time, you’ll have a stunning dessert for fall entertaining or an everyday indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 cups Unsalted butter
- 1 cups Granulated sugar
- 0.5 cups Brown sugar
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 2 cups Apples (peeled and diced)
- 0.75 cups Chopped walnuts
- 0.5 cups Milk
- 0.5 cups Caramel sauce (for topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer (about 3 minutes).
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
Fold in the diced apples and chopped walnuts gently with a spatula.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, drizzle the caramel sauce over the top of the cake, letting it run down the sides for a sticky finish.
Slice and serve as is, or pair with a scoop of vanilla ice cream for an extra treat.
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 9.1 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 273 mg | 12% | |
| Total Carbohydrate | 85.2 g | 31% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 57.0 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 220 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
