Ingredients for Apple Walnut Cake With Cider Sauce
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cups apple cider
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 3 cups peeled, cored and chopped Granny Smith apples
- 1 cup chopped walnuts
- 1/2 cup packed brown sugar
- 2 tablespoons cornstarch
- 2 tablespoons butter
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How to Make Apple Walnut Cake With Cider Sauce
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan with a removable base.
- In a large bowl, whisk together 1 ½ cups granulated sugar, ½ cup vegetable oil, ½ cup apple cider, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, 1 teaspoon baking soda, and ½ teaspoon salt until well combined.
- Gradually add 2 cups all-purpose flour, mixing until just incorporated. Be careful not to overmix.
- Gently fold in 3 cups peeled and chopped apples and 1 cup chopped walnuts.
- Pour batter into the prepared pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 1 hour.
- Carefully remove the cake from the pan.
- Let the cake cool completely before serving.
- **For the Caramel Cider Sauce:**
- In a medium saucepan, whisk together 1 cup apple cider, ½ cup packed brown sugar, and 2 tablespoons cornstarch.
- Cook over medium-high heat, whisking constantly, until the sauce comes to a boil and thickens slightly (about 1 minute).
- Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract until melted and smooth.
- Let the sauce cool to room temperature or chill until ready to serve. Drizzle generously over the cooled cake.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
126g
Fat
17g
Carbs
17g
