Caramelized apple and walnut cake
A variation on the classic walnut cake, with a luscious centre of caramelized apple slices, flambéed in Calvados.
52 K 4/5 (6 reviews)
1 hour 35 min.
Easy
1 cake
11 IngredientsLast modified on: June 7th 2020
For 1 cake, you will need:
- 1
½ cup walnut kernels - 2
4 apples - 3
¼ cup butter - 4
¼ cup caster sugar - 5
4 tablespoons Calvados (apple liqueur) (optional) - 6 ½ cup butter
- 7 ½ cup caster sugar
- 8
3 eggs - 9
1 cup flour - 10
1 teaspoon baking powder - 11
½ teaspoon salt
Change measures:
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 ½ cup butter out of the fridge and leave to soften at room temperature.Preheat the oven to 300°F (150°C).
Spread out ½ cup 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 ¼ cup butter in a frying pan on high heat. Add ¼ cup 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 ½ cup butter and ½ cup 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 50 RDI=20 % | 360 RDI=30 % | 210 RDI=30 % | 3,650 RDI=180 % | 15,280 RDI: 180 % |
| Per 100 g | 3 RDI=1 % | 30 RDI=2 % | 10 RDI=2 % | 260 RDI=10 % | 1,070 RDI: 10 % |
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: Fillet of beef in a rosemary crust, Escalopes in a sesame crust, Kouign-amann, Foie gras fingers, Viennese Shortbread, ... See them all 201
Walnut kernels
Like these other recipes: Valay-Brest, Raw beetroot mousse with walnuts, Raw beetroot salad, Walnut short bread, Walnut paste, ... See them all 20
Butter
Like these other recipes: Tyrolean apple crumble, Mornay onion tart, Celeriac and sesame soup, Spinach and cauliflower with sesame béchamel sauce, Almond cream or frangipane, ... See them all 471
Caster sugar
Like these other recipes: Rice pudding with fruit and nuts, Little chocolate and hazelnut fondants, Valay-Brest, Comtoise apple charlotte, Little caramelized peach tarts, ... See them all 360
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