Spiced apple and walnut caramel cake
Apples, nuts, and spices mixed in a rich, caramel-esque cake. Perfect for a cosy weekend baking session. Top with lashings of whipped cream for a decadent afternoon tea treat.
Made super rich with the brown sugar and golden syrup, plus perfectly moist with the apples and the use of sour cream.
Jump to photography thought process
This cake is based on my gingerbread spiced caramel cake recipe, but with some quantities tweaked, plus the addition of apple and walnuts.
Here’s the thing with this cake though - I tested 2 different versions:
The first one was with no tweaks to the cake batter (exactly half of the original spiced caramel cake recipe) plus 2 large apples chopped into roughly 1.5cm cubes and 85g walnuts. This is the version in the photos.
It was denser (though not tough at all - still lovely and tender) and very moist. I initially thought it was too moist for most preferences, but I had people say it wasn’t.The second one is the recipe I’ve provided in this post. It was fluffier and still very moist and tender, but with less apple. A much more traditional cake texture.
The reason I tell you this is because you may prefer the first one! Who am I to say which version you should do! If you generally prefer denser and very moist cakes, go with the first option (method is exactly the same as this version, though I’d still recommend 1cm cubes instead of 1.5cm). Otherwise, go with the recipe I’ve provided below.
When I tell you the smell of this cake baking was the best baking smell I’ve smelt, I mean it. There’s just something about the smell of spices that is so quintessentially BAKING. Maybe it’s the cosy vibes, or the inherent warmth in the spices?
I don’t know, but each time I made this cake, I wanted to just bottle up the smell and keep it for all eternity. Better than the smell of a chocolate or vanilla cake. Dare I say better than the smell of my speculoos cake???
I used royal gala apples in this cake, which I KNOW is not your typical cooking or baking apple, but those were the apples I had and the apples I prefer to eat. If you prefer cooking or baking with granny smith, pink lady, or any other apple, feel free to use those instead. Just note that during my testing I used royal gala.
Now that I think of it, I didn’t even ask what type of apple tree the branches are from (from a colleague - thank you!!). I’m sure people who actually know their apples could probably tell you, but I cannot, nor do I care enough. The photos have been taken, the deed been done.
Photography thought process
The goal was a rustic yet bright feel. I also wanted it to feel warm and welcoming, perhaps a little dream-like. I used flash through my sheer curtains to create the harsh light, only juuuust softened, plus edited it a little warmer (this excludes the two cooler, soft light images. They were just quick ones I took with natural light when I was filming the video below). The images were also edited to be a little softer by lifting the blacks in the tone curve. I also added a little atmospheric glow by using a radial mask to add to the dreaminess.
The apples in the basket along with the branches were chosen to give that rustic, freshly-picked, natural, homemade feel, along with the choice of plate and wooden surface. The natural feel, I felt, added to the warmth and approachability.
In terms of styling, I made sure to layer the toppings in a way that creates contrast, seeing as the caramel, apple pieces, and cinnamon are all brown. Caramel went first as it is darker (creates the most contrast with the cream), plus it is a thick liquid so it would have just oozed over and engulfed the apple pieces if put on top of them. Next went the apple pieces as they are a lighter brown and would thus contrast with the caramel. Finally, the ‘light’ dusting of cinnamon. I say ‘light’ because it was originally a light dusting until I took too many cinnamon dusting pictures.
Tips for making a spiced apple and walnut cake
Don’t chop the apple pieces too big. This may result in holes around them in the cake due to the moisture.
Make sure you don’t skip coating the apple pieces in the flour mixture. The flour helps to absorb some moisture from the apple and helps stop the pieces from sinking.
Don’t overmix! Fold in the last bit of flour plus the add-ins by hand with a spatula.
The amount of apple can vary - the grams noted in the recipe is more of a guide. However putting too much may make it hard to mix evenly into the batter, and putting too little will mean less apple-y goodness.
The instructions for baking are to ensure the cake rises nicely but does not over-brown. The higher temperature at the start helps the cake to rise steadily, then once the outside has ‘set’, the lowered temperature allows the inside to cook a little slower. If you prefer, you can simply bake at the higher temperature then cover with foil or baking paper.
You can watch the process in my reel below!
Recipe
For the spiced apple and walnut cake
Makes 1 20cm round cake
INGREDIENTS:
230g plain flour
2tsp baking powder
1/2tsp baking soda
1/2tsp salt
3/4tbsp ground cinnamon
1 1/2tsp ground ginger
1tsp mixed spice
85g walnuts, chopped roughly, in small pieces
200g chopped apple, in 1cm cubes, weighed after being chopped, roughly 1 1/2 large apples)
145g unsalted butter, softened at room temperature
130g brown sugar
2 eggs
1tsp vanilla extract
2tbsp golden syrup (approx. 32g)
180g sour cream, stirred to loosen up
For the optional toppings:
200ml thickened cream, whipped (optional)
1 apple, chopped into small cubes and cooked in butter, cinnamon, and brown sugar (or to your liking) (optional)
Drizzle of caramel (optional)
METHOD:
1. Preheat oven to 160°C and line a 20cm tin.
2. To a bowl, add the flour, baking powder, baking soda, salt, and spices. Whisk to combine.
3. In a separate bowl, combine the walnuts and apple. Spoon some of the flour mixture into the walnut and apple mixture - just enough to coat everything. Fold to coat, then set aside.
4. Beat the butter and sugar until lightened in colour and fluffy. Beat in the eggs one at a time, ensuring the first is well combined before adding the second. Beat in the vanilla and syrup.
5. To the butter mixture, add half of the flour mixture. Beat on the lowest speed to roughly combine. Add the sour cream and beat on the lowest speed again to roughly combine. Add the rest of the flour mixture and roughly combine once again.
6. Using a spatula, fold in the apple and walnut mixture until evenly combined. Pour batter into your prepared cake tin.
7. Turn the oven temperature up to 175°C (do not wait for oven to reach temperature) and bake for 30 minutes. Turn the oven down to 155°C and continue baking for another 25 minutes or until the cake springs back when lightly pressed and a skewer comes out clean or with a few moist crumbs.
8. Remove from the oven and cool in the tin for 20 minutes before transferring to a cooling rack.
9. Once cooled, top with any toppings as you wish, or enjoy as is.
That’s it!
Can be stored at room temperature covered tightly in cling wrap or in an airtight container. If topped with cream, store in the refrigerator.
