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Apple-Walnut Cake with Caramel Glaze

Pull this apple-walnut beauty from the oven and inhale its blend of warm spices—cinnamon, ginger, cloves. Drizzled in caramel sauce, it’s the perfect addition to fall meals and holiday afternoons.

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( 4 Ratings)

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Prep Time 25 min
Total Time 2 hr 10 min
Servings 16

Ingredients

Cake

2: cups packed brown sugar

1 1/2: cups vegetable oil

3: eggs

3: cups Gold Medal® all-purpose flour

2: teaspoons baking soda

1/4: teaspoon salt

1: teaspoon ground ginger

2: teaspoons ground cinnamon

1/4: teaspoon ground cloves

1: cup chopped walnuts

2: large apples, peeled, shredded (about 2 cups)

Glaze

2: tablespoons butter or margarine, softened

1: cup powdered sugar

3: tablespoons butterscotch-caramel topping

1: tablespoon milk

: Additional ground cinnamon, if desired

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Directions

1 Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour.
2 In large bowl, beat brown sugar, oil and eggs with electric mixer on medium speed until light and fluffy. Add remaining ingredients except walnuts and apples; beat on low speed until smooth. With spoon, gently stir in walnuts and apples. Spoon batter into pan.
3 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool 30 minutes.
4 Meanwhile, in medium bowl, beat all glaze ingredients except cinnamon until smooth. Pour glaze over top of cake, allowing some to run down side. Sprinkle with cinnamon.

EXPERT TIPS

Expert Tips

Use any variety or color of apple for this cake.

Pecans make a fine stand-in for the walnuts in this recipe.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 500
Calories from Fat: 250),

% Daily Value

Total Fat: 28g; 28%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 240mg; 240%;
Total Carbohydrate: 58g; 58%
(Dietary Fiber 2g 2% Sugars 38g 38% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 4%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 2 of 2 Reviews View All

Posted 10/29/2011 1:34:04 PM REPORT ABUSE MirandaAlissa said:

Rating:

This cake is pretty good...it was kind of dry but it does have a lot of flavor.

This reply was: Helpful Inspiring

Posted 10/30/2010 3:36:00 PM REPORT ABUSE runwaver said:

Rating:

I took a shortcut and used a box of Betty Crocker® SuperMoist® French vanilla cake mix, followed the directions on the box and picked up this recipe from the ground ginger. I brought it to a friend's jewerly party - the next day her husband text me to tell me how good it was. I think that's quite an endorsement.

This reply was: Helpful Inspiring