Apple pies are a fabulous way to indulge in the autumn season, but apple cakes… especially when they taste like caramel apples covered in nuts and salt? Well THAT is a delight reserved only for autumn!
These little cakes are more “appley than they are cakey” and the caramel is brushed on with just enough yummy flavor, but not so much sugar as to raise your index through the roof. These are easy, and better tasting than they are looking.
- Eggs – 3
- Coconut Oil – 1 cup – melted
- Sugar – 1 ½ cups
- Apples – 4 cups shredded (about 4 apples)
- Lemon juice – from one lemon
- Baking soda – 1 teaspoons
- Baking powder – 2 teaspoons
- Vanilla – 1 tablespoon
- Cinnamon – 1 tablespoon
- Allspice – 2 teaspoons
- Cloves – ½ teaspoon
- Salt – 1 teaspoon
- Walnuts – 1 cup ground
- Flour – 2 cups
Mix eggs, oil, sugar, and apples together. Add apples and lemon juice. Mix until mixture looks wet. Begin to add dry ingredients one at a time, adding walnuts and flour last.
Place in prepared cupcake tins, (paper lined and non-stick spray) and bake at 300 for 45 minutes to an hour until tester clean.
- Sugar – 1 ½ cup
- Water – 1/3 cup
- Cream – 1 cup
- Coarse sea salt – about 1 tablespoon
- Walnuts – ¼ cup, coarse chopped
Place sugar and water in a pan over low heat to melt the sugar. Once sugar has melted, turn the heat up to medium high, and bring to a boil. Boil, watching closely so as not to burn, until the color darkens and begins to look like syrup. Remove from heat, and slowly add cream while stirring. The previously melted, syrupy sugar will quickly become lumpy, but no worries, simply return to low heat and stir until all the lumps become smooth and the consistency looks creamy. Let it cool.
This part of the process can be done the night before or even a week before since you will now want the caramel to thicken, which takes 4-6 hours. Store in refrigerator until ready to use on these apple cakes or anything else you might want a caramel drizzle on.
Once cakes are cool and caramel has thickened, brush several coats of caramel across the top of the cakes. Sprinkle coarse salt on top of the caramel, and finish off with a drizzle of course chopped walnuts.
So delicious, so Autumn!