Applesauce makes this cake wonderfully moist. It has a delicate fine crumb with a deliciously rich and crunchy walnut topping. You can serve it warm so it makes a lovely breakfast treat. It’s an easy cake to make with the walnut topping substituting for icing.
| APPLE WALNUT CAKE | | Print |
: cake
Cuisine: baking
: Mrs Butterfingers
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: 16
Applesauce makes this cake wonderful moist.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp ground cinnamon
- ½ tsp salt
- 3 ounces (6 tbsp) unsalted butter, softened at room temperature
- 1¼ cups granulated sugar
- 2 large eggs, at room temperature
- ¾ cup smooth homemade or store-brought applesauce
- 1 cup sour cream
- WALNUT TOPPING
- ¼ pound (1/2 cup) unsalted butter
- 1 /2 cup firmly packed brown sugar
- ½ cup granulated sugar
- ¼ tsp cinnamon
- 1 cup all-purpose flour
- 1 generous cup coarsely chopped walnuts
Instructions
- Heat the oven to 350 F.
- Butter the bottom and sides of a 9 x 13 inch baking pan, and line the bottom of the pan with parchment and butter the parchment.
- In a medium bowl whisk the flour, baking powder, baking soda, cinnamon, and salt to blend.
- Combine the butter and sugar in bowl of stand mixer. Beat with K blade on medium spreed until combined (but not fluffy), scraping the bowl as needed, about 30 seconds.
- Add the eggs, one at a time, beating until just combined and scraping the bowl as needed.
- Add about one-third of the flour mixture, mixing on low until just combined.
- Add the applesauce, mixing on low until just incorporated and scraping the bowl as needed.
- Mix in another third of the flour mixture,then the sour cream, and then the remaining flour mixture.
- Mix after each addition just until incorporated. DON'T OVER MIX.
- Scrape the batter into the prepared pan and spread evenly.
- Bake until the edges of the cake are slightly set and the rest is very jiggly, about 15 minutes.
- Scatter the walnut topping evenly over the cake and bake until the crumbs are golden brown, the center of the cake springs back when lightly touched, a a toothpick inserted in the center has a few moist crumbs sticking to it, 30 to 35 minutes.
- Check the cake early and if the crumbs are golden but the caked isn't fully baked, cover loosely with foil.
- Let cool on a rack for at least 20 minutes.
- Serve warm.
- Walnut Topping:
- Melt the butter in a medium bowl in the microwave or in a small saucepan.
- Pour into a medium sized bowl.
- Add the brown and white sugar, and the cinnamon and stir until blended.
- Add the flour and the walnuts mixing with your fingers until combined. The mixture should be crumbly but also clump together.
- Refrigerate until ready to use.
I just had a go at your cake … WONDERFUL !!!! ….. here is an image or two of my creation
http://thechefthomas.tumblr.com/post/44400689396/apple-walnut-cake-apple-applewalnutcake
Currently I am at my second piece …. adult size … probably some Calvados would go well with it … will blog about it in the next couple of days.
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