I have had a craving to bake with apples. Maybe it is because a bit of fall has arrived here in Southern California, which means a slight cool breeze. That is all I needed to break out the fall clothes and more importantly the fall cooking.
I found this Chunky Apply Walnut Cake in The Silver Palate Cookbook. This cake is dense, moist and filled with chunks of apple and crunchy walnuts. The glaze that goes over has a buttery apple flavor that soaks into the cake.
Looking up the recipe on the internet it was apparent that this was a favorite cake on The Silver Palate menu. I can tell you that everyone devoured this cake from co-workers to my family.
Chunky Apple Walnut Cake
1 1/2 cups vegetable oil
2 cups sugar
2 cups unbleached, all purpose flour
1/8 tsp ground cloves
1 1/2 tsp cinnamon
1 tsp baking soda
3/4 tsp salt
1 cup whole wheat flour
1 1/2 cup walnuts, coarsley chopped
3 1/4 cups coarse chunks of peeled Granny Smith apples
3 tablespoons Calvador or Applejack
Apple Cider Glaze (optional)
In large bowl beat vegetable oil and sugar until thick and opaque. Add eggs, one at a time, beating well after each edition.
In a separate bowl, sift together dry ingredients: white flour, cloves, cinnamon, mace, baking soda and salt. Stir in whole wheat flour. Add to oil and egg mixture until well blended.
Toss apples and walnuts in 1 tablespoon flour to lightly coat. Then stir fruit and nuts into batter along with Calvados until pieces are evenly distributed.
Pour batter into greased bundt pan. Bake 1 hour 15 minutes or until cake tester comes out clean
Let cake rest in pan 10 minutes, then unmold and pour glaze over warm cake.
Apple Cider Glaze
4 tbsp sweet butter
2 tbsp brown sugar
6 tbsp sugar
3 tbsp Calvados or Applejack
4 tbsp sweet cider
2 tblsp fresh orange juice
2 tbsp heavy cream
Melt butter in small saucepan and stir in both sugars. Add remaining ingredients, stir, and bring to a boil. Reduce heat slightly and cook for 4 minutes.
Remove from heat and cool slightly. Pour over cake while still warm.