Apple-Walnut Cake with Cider Sauce




2 Cups Sugar

1 Cup Plus 2 Tbsp Vegetable Oil

1/4 Cup Apple Cider

3 Large Eggs

2 Tsp Vanilla Extract

1 Tsp Ground Cinnamon

1 Tsp Ground Nutmeg

1 Tsp Baking Soda

1/2 Tsp Salt

3 Cups Flour

2 Large Granny Smith Apples (3-1/2 Cups), Peeled, Cored And Sliced

1-1/2 Cups Chopped Walnuts


Cider Sauce:

2 Cups Apple Cider

1/4 Cup Packed Brown Sugar

1 Tbsp Cornstarch

1 Tbsp Butter

1 Tsp Vanilla Extract


Heat oven to 350F. Coat a 10-inch tube pan with removable tube insert with nonstick spray.

Whisk sugar, oil, apple cider, eggs, vanilla, cinnamon, nutmeg, baking soda and salt in a large bowl until blended. Stir in flour until blended. Stir in apples and walnuts. Scrape mixture into prepared pan. Bake 1 hour or until a tester comes out clean. Let cool in pan on wire rack 1 hour. Remove sides of pan. Cool completely before lifting cake off bottom of pan.

Cider Sauce: Whisk cider, brown sugar and cornstarch in a medium saucepan until blended. Place over medium-high heat and bring to a boil, whisking occasionally. Boil 1 minute or until slightly thickened. Remove from heat and add butter and vanilla; stir until butter melts.

Serve cake with Cider sauce drizzled over top of cake or served on side.



12 servings


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