Apple cake with caramel glaze

    1 hour 50 min

    This is a fantastic apple and walnut Bundt cake that my grandmother used to make for us. Tastes heavenly with caramel sauce poured over the top!

    14 people made this

    Serves: 12 

    • Apple and walnut cake
    • 400g caster sugar
    • 350ml vegetable oil
    • 2 teaspoons vanilla extract
    • 3 eggs
    • 375g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon ground cinnamon
    • 1 teaspoon salt
    • 2 medium Granny Smith apples - peeled, cored and chopped
    • 120g chopped walnuts
    • Caramel sauce
    • 120g butter
    • 2 teaspoons milk
    • 100g soft brown sugar

    Prep:30min  ›  Cook:1hr20min  ›  Ready in:1hr50min 

    1. Preheat the oven to 180 C / Gas 4. Grease a 23cm Bundt cake tin.
    2. In a large bowl, beat the sugar, oil, vanilla and eggs with an electric mixer until light and fluffy. Combine the flour, bicarbonate of soda, cinnamon and salt; stir into the mixture just until blended. Fold in the apples and walnuts using a spoon. Pour into the prepared cake tin.
    3. Bake for 1 hour and 20 minutes in the preheated oven, until a skewer inserted into the cake comes out clean. Allow to cool for about 20 minutes then turn out on to a cooling rack.
    4. To make the caramel glaze: Heat the butter, milk and brown sugar in a small saucepan over medium heat. Bring to the boil, stirring to dissolve the sugar, then remove from the heat. Drizzle over the warm cake (see tip below).


    I like to place a sheet of foil under the cooling rack to catch the drips for easy clean up.

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    Reviews in English (280)


    i hate when people change everything and then review the recipe poorly BUT i have made this many times (exact instructions first then made changes). this cake rocks. the glaze is delish. i find light brown sugar tastes way better in it than dark. i also baked it at 325 for 70 min. i used half white and half brown sugar and sub'd apple sauce in for 1/3 the amount of oil. (1/2 cup ap. sauce, 1 cup oil) i also increased cinnamon to 1 teaspoon. that's my fave way. made it for my aunt's bday. she hates sweets and had a second piece!  -  04 Jun 2008  (Review from Allrecipes US | Canada)


    I've already made this cake twice this week because I just can't get enough of it! I did take the advice of several reviews to bake @ 325 for 70 minutes, and used applesauce for 1/3 of the oil - thanks! I also used the tips to put foil or a paper plate under the rack to catch the glaze drippings - until today. Instead, I put the cake plate under the rack, then set the cake right on top of all the drippings - no mess to clean, no waste, and now underneath is saturated as well. Mmm-mmm!  -  03 Nov 2008  (Review from Allrecipes US | Canada)


    I substituted 1/3 of the oil with applesauce, doubled the cinnamon, added a dash of nutmeg, substituted half of the white sugar with brown sugar, and half of the other half of white sugar with Splenda. To use as much of the glaze as possible, I put a large plate underneath the cooling rack as I drizzled the glaze on the cake, and then switched to a clean plate. Then, I drizzled the glaze that dripped onto the first plate. The only thing that seems off is the cooking time and temp. 325 F for 70 minutes was enough.  -  03 Sep 2007  (Review from Allrecipes US | Canada)