This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Caramelized apple and walnut cake
A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.
63 K 4/5 (6 reviews)
1 hour 35 min.
Easy
5 €
1 cake
11 IngredientsLast modified on: June 7th 2020
For 1 cake, you will need:
- 1
100 g walnut kernels - 2
4 apples - 3
50 g butter - 4
50 g caster sugar - 5
4 tablespoons Calvados (apple liqueur) (optional) - 6 100 g butter
- 7 100 g caster sugar
- 8
3 eggs - 9
150 g flour - 10
5 g baking powder - 11
½ teaspoon salt - Total weight: 1,430 grams
Times for this recipe
Preparation: 30 min.
Cooking: 1 hour 6 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
The walnuts
Take 100 g butter out of the fridge and leave to soften at room temperature.Preheat the oven to 300°F (150°C).
Spread out 100 g walnut kernels on a sheet of cooking parchment laid on a baking sheet, and toast the walnuts in the oven for 15 minutes.
Leave to cool.
Stage 2 - ⌛ 1 min.
Stage 3 - ⌛ 7 min.
The apples
Peel 4 apples and cut into small pieces.Stage 4 - ⌛ 3 min.
Melt 50 g butter in a frying pan on high heat. Add 50 g caster sugar, then the apple pieces.
Stage 5 - ⌛ 8 min.
Leave to caramelize while stirring frequently.
At the end of cooking, flambé with 4 tablespoons Calvados (apple liqueur) (optional). Set aside.
At the end of cooking, flambé with 4 tablespoons Calvados (apple liqueur) (optional). Set aside.
Stage 6 - ⌛ 3 min.
The batter
Put 100 g butter and 100 g caster sugar in a mixer bowl and mix with the flat (leaf) beater until evenly mixed.Stage 7 - ⌛ 3 min.
Stage 8 - ⌛ 4 min.
Start the mixer again and beat until evenly mixed.
Stage 9 - ⌛ 5 min.
The cake
Preheat the oven to 390°F (200°C).Butter a loaf tin or mould and spread half the batter in the bottom.
Stage 10 - ⌛ 2 min.
Sit the caramelized apples on top...
Stage 11 - ⌛ 2 min.
...then add the rest of the batter.
Decorate with a few walnut halves if you wish.
Decorate with a few walnut halves if you wish.
Stage 12 - ⌛ 40 min.
Bake for about 40 minutes.
Stage 13
Leave to cool on a wire rack. Enjoy either warm or cold.
Remarks
The Calvados in stage 5 is not essential, but it does add a more interesting flavour to the cake. If you don't have Calvados, opt for rum instead.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
How much will it cost?
- For 1 cake : 5.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Grated apple cake, Gingerbread, Fish in a sesame crust, Pistachio madeleines, Pretzels, ... See them all 212
Walnut kernels
Like these other recipes: Raw beetroot mousse with walnuts, Cookies of the Camisards, Granola, Valay-Brest, Apple Strudel, ... See them all 20
Butter
Like these other recipes: Kugelhof for Nanou, Yeast-based flaky dough (for croissants), Toffee apple upside-down cake, Fruit crémeux, Sauce Normande (for fish), ... See them all 492
Caster sugar
Like these other recipes: Chaud-froid of grapefruit, pineapple and lime custard , Grapefruit moelleux, Apple crisps, Pistachio powder or paste, Caramelized pear custard tart, ... See them all 374
Other recipes you may also like
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018276 K4.3 1 hour 55 min.
How to glaze a tart
Professional pastrycooks usually say that "a beautiful cake is already half sold", it is one of the reasons why they do not put a tart on sale without glazing it ("abricoter" in Fench), i.e. coating it with a thick apricot syrup. This glaze gives a glossy finish to the tart (see the photographs below) and also protects it from the air and thus from oxidation and browning. It's a quite simple technique that you can easily apply to give to your desserts a professional look. This is how you do it. February 15th 2016483 K4.4 7 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes. June 13th 2024454 K4.3 20 min.
Sautéd broccoli with ham
Broccoli cooked until just tender, quickly sautéd in a little olive oil with shallot and ribbons of ham. February 21th 2011227 K 14.3 50 min.
Fresh spinach with cream
Fresh spinach, simply wilted, reheated in a sauce of thickened cream with shallot, and served with quarters of hard-boiled egg. September 29th 2012376 K3.8 1 hour 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-22)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.