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Caramel Apple Coffee Cake with Walnuts

I created this recipe after a trip to an orchard with my family. This moist cake is full of hearty apples and nuts, while the caramel topping adds a delectable finish. —Sharon Cable, Dyersville, Iowa.
  • Total Time
    Prep: 25 min. Bake: 45 min. + cooling
  • Makes
    16 servings


  • 3 large eggs
  • 1-1/2 cups sugar
  • 1 cup unsweetened applesauce
  • 1/3 cup canola oil
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups chopped peeled apples (about 3 medium)
  • 1/3 cup packed brown sugar
  • 3 tablespoons butter
  • 1 tablespoon fat-free milk
  • Dash salt
  • 1/4 cup chopped walnuts or pecans, toasted


  • Preheat oven to 350°. Grease a 10-in. fluted tube pan; dust with flour, tapping out extra.
  • In a large bowl, beat eggs, sugar, applesauce, oil and vanilla until well blended. In another bowl, whisk flour, salt and baking soda; gradually beat into sugar mixture. Stir in apples.
  • Transfer to prepared pan. Bake 45-55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.
  • In a small saucepan, combine brown sugar, butter, milk and salt. Bring to a boil, stirring constantly; cook 2 minutes. Remove from heat; let stand to thicken slightly. Spoon slowly over cake. Sprinkle with walnuts.
Editor’s Notes: To remove cakes easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally.
Nutrition Facts
1 piece: 280 calories, 9g fat (2g saturated fat), 41mg cholesterol, 268mg sodium, 46g carbohydrate (27g sugars, 1g fiber), 4g protein.

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