Apple Walnut Spice Cake is a sweet and delicious way to celebrate apple season.
At this time of year, I love to make use of fresh, local apples, like in this Apple Chicken Stew, or Roasted Beet & Apple Salad, but baking with apples is my favourite. Last season, I made Apple Cheddar Muffins with Rosemary, which was amazing.
How Can We Have Local Apples Any Time of Year?
Local apples are available all year round. This is because, after harvest, many of them are kept in what is called controlled atmosphere storage. In controlled atmosphere storage, apples are kept in a sealed room where the temperature, oxygen levels, and humidity are controlled to keep the apples at the peak of freshness. The apples are kept in peak freshness, then accessed throughout the year according to the market demand.
Apple Harvest Time
Although it is, indeed, a great thing to be able to eat a fresh, local apple in February, there’s nothing better than fresh-picked apples at harvest time. Depending on the variety, harvest time for apples is mostly in the fall. It’s a perfect autumn experience to bite into a cold, crisp apple, picked from the tree in October.
Fun Facts About Apples
- There are 7500 different varieties of apples that grow throughout the world.
- Apples are a member of the rose family.
- ” Bobbing for apples” is possible because apples are made up of 25% air, so they float.
- The science of apple growing is called Pomology.
- The Law of Gravity was born from an apple falling from a tree on Sir Isaac Newton’s head
The old saying, “an apple a day keeps the doctor away” isn’t far off the mark. A medium apple has about 80 calories, almost zero fat, and no sodium or cholesterol. Apples are very high in fibre, and rich in antioxidants and flavonoids. They are good sources of Vitamin C, B Vitamins, and minerals such as calcium, potassium, and phosphorous. Find out why all of these are good for you here: Apples: Health Benefits, Research, and Facts.
About this Apple Walnut Spice Cake
This Apple Walnut Spice Cake is easy to make. And, it’s full of apple goodness, the crunch of toasted walnuts, and warm fall spices of cinnamon, nutmeg, and allspice. An optional caramel glaze adds a perfect finishing touch, especially when poured over the still-warm cake. It soaks into the cake, adding a delicious caramel apple flavour. You will love the way your kitchen smells while this cake is baking, too. I used a bundt pan for this cake, but any cake pan will work. A slice of this scrumptious apple cake is perfect for an afternoon coffee break or a lunchbox treat.
How to Make Apple Walnut Spice Cake
A delicious apple cake with a crunch from toasted walnuts and warm fall spices, and an optional caramel glaze.
- 1/4 cup butter
- 1/2 cup brown sugar
- 1/2 cup heavy cream
- 1/2 tsp vanilla extract
Preheat oven to 350°
Prepare a 10-inch bundt pan by spraying with cooking spray.
Peel, core and dice apples. There should be around 2 cups when diced
In the bowl of a stand mixer, or in a bowl using an electric hand mixer, add eggs, sugar, brown sugar, vegetable oil, and vanilla extract.
Beat at low speed about 1 minute.
In a medium bowl, combine flour, baking soda, salt, cinnamon, nutmeg and allspice.
Add dry ingredient mixture to the egg mixture, and using a spoon, stir until combined.
Stir in apples and walnuts.
Spread batter evenly in prepared pan
Bake in center of oven 60 minutes, or until a toothpick inserted in center of the cake comes out clean.
Cool in the pan for about 30 minutes. Remove from pan to a wire rack and pour caramel glaze over the cake, if using. Allow to cool completely
In a glass bowl, melt butter in the microwave, about 30 seconds
Whisk in brown sugar, cream, and vanilla until smooth
Return to the microwave and heat on high about 2 minutes, or until sugar is dissolved
Whisk again and allow to cool
*To toast walnuts, preheat oven to 350°. Spread chopped walnuts on a baking sheet and bake in center of oven for 5 minutes. Remove from oven and allow to cool before using in the recipe. (This can be done while assembling the batter)
*I used a non stick bundt pan, but, to be on the safe side, I still sprayed lightly with vegetable oil spray, because there are so many nooks & crannies. If your pan is not a non stick one, you may want to also flour the pan after spraying.