The Pioneer Woman Tasty Kitchen
Profile Photo

Brown Sugar Crusted Apple Walnut Cake

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

10
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

To kick off the fall season, here is a fantastic cake. The smell of it baking alone reminded me of fall.

Ingredients

  • FOR THE CAKE:
  • 4 cups Cored And Chopped Apples, Divided
  • 3 teaspoons Cinnamon, Divided
  • ½ cups Vegetable Oil
  • 2 cups White Sugar
  • 3 whole Eggs
  • 2 cups All-purpose Flour
  • 1 teaspoon Salt
  • 2 teaspoons Baking Soda
  • ½ teaspoons Nutmeg
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract
  • FOR THE CRUST:
  • ½ sticks Butter, Melted
  • 1 Tablespoon Cinnamon
  • ½ cups Dark Brown Sugar
  • 1 cup Chopped Walnuts

Preparation

For the cake:
Preheat oven to 350ºF.

Toss the apples with 1 teaspoon of cinnamon and set aside.

In the bowl of a stand mixer, mix the oil and sugar on low speed. Add eggs one at a time, beating well after each addition. Set aside.

Sift together the flour, salt, baking soda, remaining 2 teaspoons cinnamon, and nutmeg. Add the dry ingredients into the wet ingredients along with the vanilla and almond extracts mix well on low speed. Add 3 1/2 cups of the apples, mixing gently with a spoon. Set aside.

Butter and flour a bundt pan.

For the crust, melt the butter in the microwave or in a saucepan over low heat. Add cinnamon, brown sugar and walnuts and mix well.

Add the remaining 1/2 cup of apples into the bundt pan and pour the melted butter mixture over them. Pour cake batter into pan.

Bake at 350ºF for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Using a plate or cake stand, place it over top of the cake pan and, holding it very carefully, flip it upside down and serve.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Coconut Flour Sprinkle Cake
Profile Photo by Kristi {forheavenandhealth} in Desserts
This recipe is totally paleo---minus the sprinkles!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 10 Level: Easy


Elvis Truffles
Profile Photo by Joanie Simon in Desserts
Turn banana muffins into Elvis-inspired cake truffles. Filled with peanut butter...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 24 Level: Easy


Caramel Macchiato Cake
Profile Photo by Lexi Starnes | Sempre Dolce in Desserts
The moistest (and one of the easiest) cakes you will ever...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Raspberry Greek Yogurt Cake with Lemon Buttercream
Profile Photo by Danielle Cushing in Desserts
A moist, fruity cake with airy lemon buttercream. Perfect for any...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Intermediate


Blueberry Yoghurt Cake
Profile Photo by Jules / Stonesoup in Desserts
This is my gluten-free version of the classic French yoghurt cake....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy