Apple Cake with Caramel Sauce

By: Nancy Schechtman 

August is a month of transitions. You can feel it in the hot, sticky air, the lasts breaths of summer. Autumn is coming. Children will be going back to school, the days will get shorter and cooler, and the leaves will begin to fall. This recipe is delish! And so very good in Autumn. I serve it for both Rosh Hashanah and Halloween. It has many steps, but it is oh, so worth the labor of love. 

Cake Ingredients:

  • 2½ cups sugar
  • 1 tbsp. cinnamon
  • 3 cups unbleached flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup canola oil
  • ¾ cup sour cream
  • 4 large eggs
  • ¼ cup fresh orange juice
  • 2 tsp. grated orange peel
  • 2 tsp. vanilla extract
  • 4 cups, about 3 large, cored, peeled and diced Granny Smith apples
  • 1 cup chopped walnuts

Caramel Sauce Ingredients:

  • 1½ cup whipping cream
  • 1 cup packed brown sugar
  • ½ cup dark corn syrup
  • ¼ cup unsalted butter
  • 1 tsp. vanilla extract

Bourbon Whipped Cream Ingredients:

  • 3 cups chilled whipping cream
  • ½ cup packed brown sugar
  • 1/3 cup bourbon whiskey

Preheat oven to 350°.


Butter 12-cup nonstick Bundt pan. Mix ½ cup sugar and cinnamon. Mix flour, baking powder and salt. Whisk remaining 2 cups sugar, oil, sour cream, orange peel and vanilla to blend. Stir in flour mixture. Pour half of batter into pan. Sprinkle half of apples over batter, then half of chopped walnuts and half of cinnamon-sugar mixture; spoon remaining batter over. Sprinkle as before.  Bake cake 50 minutes. Cover pan loosely with foil; continue baking until tester inserted near center comes out almost clean.  Cool on rack 10 minutes. Turn cake out onto rack; cool completely. Can be made 1 day ahead; cover with cake dome, keep room temperature.

Caramel Sauce:

Bring first 4 ingredients to boil in heavy saucepan, stirring occasionally. Reduce heat to medium-high; boil until reduced to 2 cups, stirring occasionally, about 8 minutes. Whisk in vanilla. Cool.  To reheat, stir over low heat just until lukewarm.

Bourbon Whipped Cream:

Beat cream and sugar in large bowl until soft peaks form.  Add bourbon and beat until stiff peaks form.  Can be prepared up to 4 hours ahead; cover, refrigerate.

Dust cake with powdered sugar. Place each piece on plate swirled with warm Caramel Sauce; top with Bourbon Whipped Cream.

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Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here.