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An apple-cider glaze and caramelized apples in the batter set this spice cake apart.

Source: Martha Stewart Living, October 2011
Total Time Prep Servings


For the Caramelized Apples

For the Cake

For the glaze


Cook's Notes

Glazed cake can be stored at room temperature for up to 3 days.

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How would you rate this recipe?
  • halfnelson79079
    26 AUG, 2018
    Love apple walnut spice cake! Have not backed in a bunt pan, always 9x5. Lovely presentation!! When making this cake I slice Granny Smith or Pippin apples saute them a few minutes in melted butter then add, cinnamon clove nutmeg coriander and a little pinch of yellow curry, move around to coat, then add dark brown sugar and allow to caramelize. If too thick I add drizzle of cider, then let it cool while preparing the batter. I always handmix as I do not have a stand, for the liquid I use an egg beater. Batter goes into a prepared pan. The apples are a bit more work as I take one slice at a time with a fork so some of the goop slips off, leave extra goop in pan add toasted nuts, cover! The apple slices sink half down the batter, each piece has apple. Once cake is done and cooled I warm a little milk or cider to thin the goop whisk in powder sugar and drizzle, let the drizzle set some! After making this a few times it will be quicker. Sorry I forgot about the walnuts till the end, I toast them as the oven preheats. The cake is great without the drizzle, but why waste all that good goop! This cake is great for a dinner party then breakfast next day!! raf
  • ChefTBaks
    11 OCT, 2016
    Delicious cake!! Saved the glaze for individual slices. Perfect with or without it. Also, I used toasted pecans instead of walnuts.
  • bmartino141
    25 SEP, 2016
    I was a bit disappointed in this cake. The instructions say to break up the apples while they're cooking but I since they still had to cook longer, they broke down too much. The result for me was a drier texture and not enough bites of apple to notice. Unfortunately, I really didn't get much of a "caramelized" apple flavor as other posters did. I was hoping for a moist cake with chunks of apple but this was not it.
  • Rosemaryh
    23 SEP, 2014
    This is one of the best apple cakes around. So easy to make! Super moist and the addition of the caramel apples makes it over the top. It is a great cake for our Rosh Hashanah dinner tomorrow evening. Be sure to let it rest more than the recommended 10 minutes before unmolding. I usually wait for 30-40 minutes, just to be sure. Enjoy!
  • Gluck543
    12 NOV, 2011
    Delish cake! Caramel apples on the inside were an excellent addition. Make sure to wait ALOT longer than the 10 minutes given to pop out the cake. Probably more like 40 minutes.

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