One of the best things about the arrival of cooler weather is that our local apples are in season. There is a wonderful orchard a few miles from my house The Milk Pail which has an outstanding selection of apples for eating and cooking along with local pears in the fall for me to use. I’ve always loved a spiced apple cake and this recipe by Rose Levy Beranbaum is one of the best. I’ve adapted it slightly to include one of my favorite spices, cardamom and added some Calvados for that extra apple boost.  Super easy to prepare, it keeps covered and unrefrigerated for 4-5 days and over a week in the fridge. Since it’s made with oil instead of butter, it doesn’t need to be at room temperature and can be eaten directly from the fridge. I always make the caramel sauce to pour over the cake but a dusting of powdered sugar works fine too if you don’t have the time. Thank you to Epicurious for sharing the original recipe with us. 

 Apple-walnut bundt cake

 Very slightly adapted from a recipe by Rose Levy Beranbaum and her book “Rose’s Baking Basics”

12-14 serving

Ingredients 

• 3 large eggs at room temperature 
• 100 grams /1 cup toasted black walnut halves or regular walnuts
• 180 grams /1-1/2 cups (lightly spooned into the cup and leveled off) all-purpose flour ( I use unbleached flour from King Arthur )
• 120 grams/ 1 cup whole wheat flour
• 5.5 grams or 1 teaspoon baking soda
• 6 grams or 1 teaspoon fine sea salt
• 4.4 grams or 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves 
• 1/2 teaspoon mace
• 1 teaspoon ground ginger
• 3 grams or 1 teaspoon of freshly ground cardamom 
• 4 large tart apples (I use Honeycrisps) (657 grams or 1 1/2 pounds) or 4 cups diced into 1/4”-1/8” pieces or 3 cups grated 
• 269 grams or 1 1/4 cups canola or safflower oil
• 200 grams or 1 cup granulated sugar
• 163 grams or 3/4 cup light brown sugar
• 2 teaspoons (10 ml) pure vanilla extract
• 3 tablespoons of Calvados (optional)
• Caramel Sauce and Glaze (optional)

1. Preheat the oven to 350°F/180°C
2. 1. Butter and flour throughly a 12-14 cup non-stick bundt or tube pan. If using a tube pan, you might want to cut out a parchment circle for the bottom of the pan. 
3. 1. In a medium bowl, whisk together the flour, baking soda, salt, and spices.  
   2. Peel, core, and cut the apples into 1/8 to 1/4 inch dice or grate with a box grater on the large holes. 
4. 1. Into the bowl of a stand mixer, add the eggs, the oil, granulated and brown sugars, the vanilla and Calvados if using. Attach the flat beater and beat on medium speed for 1 minute, until blended. This can also be done by hand using a whisk. 
   2. Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
   3. Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter evenly into the prepared pan.
5. 1. Bake for 60-70 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
6. 1. Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
   2. Drizzle Caramel Sauce and Glaze over the cake after unmolding and it’s throughly cooled.

Caramel sauce

• 28 grams or 2 tablespoons unsalted butter
• 87 grams or 1/4 cup plus 2 tablespoons (89 ml) heavy cream
• 200 grams or 1 cup sugar, preferably superfine
• 41 grams or 2 tablespoons (30 ml) corn syrup
• 3/8 teaspoon cream of tartar (optional)
• 59 grams or 1/4 cup (59 ml) water
• 2 teaspoons (10 ml) pure vanilla extract
2. 1. About 30 minutes ahead, cut the butter into a few pieces and set it on the counter at room temperature (65º to 75ºF/19º to 24ºC).
   2. Into a 1 cup glass measure with a spout, weigh or measure the cream. Heat in the microwave until hot, then cover it.
   3. Have ready a 2 cup glass measure with a spout, lightly coated with nonstick cooking spray, near the cooktop.
3. Make the sauce:
   1. In a heavy 6 cup saucepan, stir together the sugar, corn syrup, cream of tartar, if using, and water until all the sugar is moistened.
   2. Heat, stirring constantly with a silicone spatula, until the sugar dissolves and the syrup is bubbling. Stop stirring and let it boil undisturbed until it turns a deep amber and the temperature reaches 370ºF/188ºC or a few degrees below, as the temperature will continue to rise. Remove it from the heat as soon as it reaches temperature.
   3. Slowly and carefully pour the hot cream into the caramel. It will bubble up furiously.
   4. Use a silicone spatula or wooden spoon to stir the mixture gently, scraping the thicker part that settles on the bottom. Return it to a very low heat, continuing to stir gently for 1 minute, until the mixture is uniform in color and the caramel is fully dissolved.
   5. Remove the caramel from the heat and gently stir in the butter until incorporated. The mixture will be a little streaky but will become uniform once cooled and stirred.
   6. Pour the caramel into the prepared glass measure and let it cool for 3 minutes. Gently stir in the vanilla and let it to cool until room temperature and thickened, stirring it gently once or twice.
4. Store Airtight
   1. Room temperature, 3 days; refrigerated, 1 month.