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Apple Walnut Caramel Cake

June 25, 2012

This recipe is very similar to my pear ginger caramel cake except that there’s nothing exotic about it. On the contrary, it is a very basic, down-to-earth, standard or traditional to various cultures, if you will, type of cake. The French have their tart tatin, the Russians make a traditional apple cake called sharlotka, in the US we have the apple pie, South or North, that is made around Thanksgiving and I’m sure in the Northern countries in Europe they probably make some apple coffee cake. In the Bavarian province of Germany, Apfelkuchen is the Kuchen to eat. And so on..

Whatever cultural variation you opt for, the general recommendation is to use tart and rather hard apples. The amount, slicing shape and patterns to arrange the apples in the cake can vary and the use of caramel is entirely up to you. In the recipe I am offering below, there are two layers of batter separated by a second layer of apples-cinnamon-walnuts. However, it is perfectly alright to just have the bottom layer on the pan and one layer of batter on top, in a tart-tatin style. Let us convince ourselves of the simplicity of this cake recipe now.



  • 5 eggs
  • 150 ml oil
  • 330 g flour
  • 300 g sugar
  • 10 g baking powder


  • 100 g sugar
  • 40 g butter


  • 400 g apples
  • 150 g walnuts
  • 2 tsp cinnamon

In a pan, spread evenly the 100 g sugar and bake at 350F/180C until medium brown. Remove from oven and let cool. Grate or cut the butter in thin slices and place over caramel pan bottom. Arrange sliced apples in a circular pattern over, sprinkle 1 tsp cinnamon, half of the chopped walnuts and pour over half of the batter. To make batter, simply mix all the ingredients.

Repeat layer of apples, cinnamon and walnuts over the first batter layer and top with the second half/remaining batter. (I usually use slightly less than half for the first layer just to be sure to have enough batter to cover the second layer of apples/walnuts.

Bake at 350F/180C until toothpick inserted in center of cake comes out clean, let cool and turn upside-down on a cake plate. If the cake is sliced while still warm, it can be served with vanilla ice cream. Otherwise, serve completely cooled. Ideal for a potluck party or a weekend breakfast.


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