Eggless Apple Caramel Walnut Cake

Rightly spiced with sweet apples, delicious caramel sauce, roasted walnuts and you couldn’t ask for more in a cake. This an absolute treat for one who loves desserts. Serve this cake with dollop of ice-cream, roasted walnuts, drizzled with homemade caramel sauce , I am sure, you would experience the ultimate delight and comfort to the soul. The beauty part of the cake is that it doesn’t require any frosting or decoration

You can use any apples for this cake. I have also shared caramel sauce recipe below, it’s quite easy and simple to prepare. I had made this cake in the past with eggs and baking powder. I decided to substitute eggs with yogurt and use baking soda instead however my first attempt at eggless cake was a flop so I tweaked it again and it came out perfect.

Now this cake can be made with butter or oil. Oil gives superior texture while Butter gives rich taste to the cake. Since this cake can also be served as comfort food, I prefer the rich taste which comes with butter. ACV helps in tenderizing the cake and giver better height, it’s optional but I would recommend adding it

Brown Sugar lends in perfect moisture and taste so the combination of white and brown sugar brings in perfect flavor. You can always adjust the spices as per your taste. If you feel the cake is quite sweet then reduce the white sugar by 1/4 cup

Notes:

For Caramel Sauce:

*While sugar caramelizes, do not stir or disturb the process, keep patience. Use only heavy bottom pans for the process

*Once Sugar reaches Amber color, do not caramelize further, Sugar continues to cook even removed from the heat

**If the sugar has become too dark brown or burnt, then discard. Burnt sugar will lead to bitter caramel sauce

**For thinner sauce, add additional 1-2 tbsp. cream. Caramel sauce will always thicken on cooling

***If Sauce is refrigerated, then, allow it thaw, it should be at room temperature for the cake

***Cream and butter should be at room temperature. If you use cold ingredients, then while mixing with hot caramel, chances of scalding are high

For the cake

*All the ingredients must be at room temperature, Cake flour can also be used

*If you feel the cake is quite sweet, then reduce the white sugar by 1/4 cup

**Chilling the base for 10 minutes helps while pouring the batter and tapping cake tin

**ACV helps in giving better height and keeping the cake tender

***This cake takes longer time to bake than regular vanilla/chocolate cake. If the top browns too quickly then cover with foil and continue baking

Do watch the video for better clarity in preparation and share your experience once you prepare the cake

Preparation time:20 mins Baking time:50 mins Cooking time: 15 mins Total time: 85 mins

Servings: 8-10

Ingredients

1 cup = 240 ml

Salted Caramel Sauce

• 3/4 cup granulated Sugar
• 10 tbsp. lukewarm Cream
• 3 tbsp. Water
• 3 tbsp. soft unsalted Butter
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla extract

Apple Walnut cake

• 2 medium Apples, peeled, cored and sliced into 1/2″ thickness
• 13/4 cup Flour
• 1 cup granulated Sugar
• 2/3 cup Brown Sugar
• 110 g soft unsated Butter
• 1 teaspoon Vanilla extract
• 1/4 teaspoon Salt
• 3/4 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• 1 teaspoon Baking Soda
• 1/2 cup+ 1 tbsp. whisked Yogurt
• 2 teaspoon ACV (Apple cider vinegar) – optional
• 1/3 cup – 1/2 cup + 1 tbsp. chopped , roasted Walnuts
• 6-8 tbsp. Caramel sauce

Steps to prepare

*Always read the notes before preparation

• Caramel sauce: – Use heavy bottom pans only. Add sugar and water in a pan, just give a quick stir
• Over low medium heat, caramelize the sugar. Just give the pan a quick swirl
• Do not use spoon or stir the sugar at all. Patiently wait for sugar to caramelize. Do NOT disturb the caramelizing process
• Use wet pastry brush and brush the sides while sugar caramelizes as you will notice sugar crystals forming on the sides of the pan, do this at regular intervals
• Once sugar has turned amber color, remove it immediately from the heat
• Cautiously add cream and stir. Sugar will be hot so do this carefully
• Now add butter, vanilla extract and mix well
• Over low heat, cook the sauce for 2 minutes. Add salt and mix well
• Cool the caramel sauce to room temperature. Store in air tight container and refrigerate
• Use the sauce within 2 weeks
• Apple Walnut cake:- Grease and line 8*4″ or 9*2″ cake tin
• Pour the sauce in the tin and spread evenly at the base
• Place the sliced apples over the sauce. Sprinkle 1 tbsp. walnuts on top
• Chill the cake tin for 10-12 minutes. Once the base is set, it will be easier to pour the batter on top
• Preheat the oven to 170 degree centigrade
• Sieve flour, salt, baking soda, cinnamon, nutmeg in a bowl and keep it aside
• Blend butter in a bowl for 30 seconds
• Add both the sugars and blend well for 6-7 minutes
• Now add yogurt, vanilla extract and ACV.
• Blend until well combined
• Gradually add dry ingredients and mix until just combined
• Add chopped walnuts and mix
• Pour the batter into prepared cake tin, level the batter evenly
• Tap the cake tin on the counter several times
• Bake for 45-55 minutes until done
• Cool the cake only for 10 minutes in the tin
• Demold the cake and cool on the wire rack completely
• Serve the cake as is. Tastes best when served with dollop of ice-cream, caramel sauce and walnuts
• Store leftover cake in air tight container and refrigerate. Consume within 3 days

Posted in Cakes and Cheesecakes Desserts and Tagged Apple caramel cake Caramel Apple Upside Down Cake Eggless Apple Caramel Walnut Cake Eggless Cake eggless caramel apple cake eggless upside down cake eggless upside down caramel cake how to make eggless cake at home