Earlier this month, BeachBoy took me to the state Apple Festival.  After I recovered from the discovery that the festival did not include apples, he drove me to the orchard to get my fix.  Two pecks of apples later, we headed home.  I was anxious to start baking, but I managed to save a few apples to make apple-walnut bunt cake for our pumpkin carving party. 

When BeachBoy saw me in the kitchen the morning of the party, he commented, “Are you SURE you want to try out a new recipe today? What if it’s terrible.”  I didn’t dare tell him I hadn’t made a bunt cake before and that it might not only be terrible but also a mess.  Luck was on my side though.  The cake turned out both beautiful and tasty.  It was a hit, and I can’t wait to make it again next fall.

Try the cake and sauce warm for a real treat!


Apple Walnut Cake with Homemade Caramel Sauce

Cake Ingredients

  • 3 Eggs
  • 1 cup of Vegetable Oil
  • 1 Tablespoon of Vanilla Extract
  • 2 cups of Granny Smith Apples, peeled and shredded
  • 2 cups of Sugar
  • 3 cups of All-Purpose Flour
  • 1 Tablespoon of Ground Cinnamon
  • 1 teaspoon of Baking Soda
  • 1 teaspoon of Salt
  • 3/4 teaspoon of Ground Nutmeg
  • 1/2 teaspoon of Baking Powder
  • 1 cup of Chopped Walnuts

Beat eggs, oil, and vanilla.  Add apples and sugar, and beat an additional minute.  Combine dry ingredients and add to the apple mixture until well blended.  Stir in walnuts. 

Pour the batter into a greased/floured 10-inch bundt pan and bake at 325 degrees for 50-60 minutes.  Cool for 10 minutes before removing the cake from the pan to a wire rack.

Sauce Ingredients

  • 1/2 lb butter
  • 1-1/2 cups brown sugar
  • 2 teaspoons vanilla
  • 1/8 cup milk

Melt butter in a sauce pan over low heat.  Add remaining ingredients, stirring to blend.  Bring to a boil and boil for 2-3 minutes.  Remove from heat. 

Poke holes in the cake, and pour sauce over the surface.  Remaining sauce can be served with individual slices of cake.