Caramel Apple Cake
A moist, flavorful apple cake infused with cinnamon, nutmeg, and caramel notes, perfect for fall gatherings or cozy dessert tables, combining fresh apples and crunchy walnuts.
Ingredients
Instructions
- In a mixing bowl, combine vegetable oil and brown sugar.
- Add eggs one at a time, beating well after each addition.
- Combine all-purpose flour, ground nutmeg, salt, cinnamon, and baking soda in a separate bowl.
- Add dry ingredients to the wet mixture and stir well.
- Fold in diced peeled apples, walnuts, and vanilla extract.
- Pour the batter into a greased and floured 10-inch tube pan.
- Bake at 325°F (160°C) for 1 1/2 hours or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 10 minutes.
- Remove from pan and transfer to a wire rack to cool completely.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can substitute half of the apples with pears for a different twist. If you prefer a nut-free version, simply omit the walnuts or replace them with sunflower seeds. Ensure your apples are tart for the best balance of sweetness. Make sure to grease and flour the pan well to prevent sticking.
Serving Suggestions
Serve slices of Caramel Apple Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a more festive touch, try serving it alongside a side of Royal Orange-Walnut Salad for a refreshing contrast.
Storage & Reheating
Store leftover Caramel Apple Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, slice the cake and warm each piece in the microwave for 10-15 seconds, or enjoy it cold for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Apple Cake contains roughly 852 calories, with 6g protein, 107g carbohydrates, and 44g fat. It is an excellent source of vitamin A (64% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 862mg per serving (37% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of oil instead of vegetable oil?
Yes, you can substitute vegetable oil with canola oil or melted coconut oil. Both options will work well without altering the flavor significantly. Just ensure that the oil you choose has a neutral taste to complement the other ingredients.
What type of apples work best for this cake?
For the best results, use a mix of tart and sweet apples, such as Granny Smith and Honeycrisp. This combination will provide a nice balance of flavors and ensure that the apples hold their shape during baking.
Can I freeze the Caramel Apple Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to three months. Thaw it overnight in the refrigerator before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).