Apple Walnut Cake with Rum Butter Sauce

Apple walnut cake with rum butter sauce. This is a moist cake recipe that's filled with apples and walnuts and is topped with a swoon-worthy rum butter sauce. | mjbakesalot.com

When I had apples leftover from making Thanksgiving apple pie, I needed to use them up so I made apple walnut cake with rum butter sauce.   Normally, I would probably bake this recipe in my Bundt duet pan, but I wanted to spread the wealth of all that deliciousness.  By using my small loaf pan I made four loaves of apple walnut cake that I can share with our neighbors.  I guess you could argue about what this recipe really is, “it’s cake, no it’s bread, no it’s cake” ad infinitum…

Apple walnut cake. This moist cake recipe is filled with apples and walnuts and is topped with a swoon-worthy rum butter sauce. | mjbakesalot.com

When I see big displays of fresh apples in the fall, I can’t resist buying more than one bag, so I had several very large Granny Smiths, Jonagolds, and Golden Delicious apples left over.
I only needed two for this recipe because they each weigh about a half pound; I’ll peel, core, and chop the remaining 3-1/2 pounds of fruit I have in my frig, then add a little apple cider and cook them to make a few pints of my favorite applesauce.

Apple walnut cake with rum butter sauce. This is a moist cake recipe that's filled with apples and walnuts and is topped with a swoon-worthy rum butter sauce. | mjbakesalot.com

This cake/bread is delicious on it’s own, but the rum sauce makes it really special.  And a dollop of freshly whipped cream will send it right over the top, although I didn’t think of that before we took these photos.  You’ll remember the whipped cream, though, right?

Apple walnut cake is versatile, too.  Besides being the perfect ending to an autumn dinner, I love it for breakfast with a generous smear of cream cheese or I’ll have a thick slice just plain in the afternoon with a cup of hot tea.

The butter rum sauce is the perfect finishing touch on bread pudding or drizzled over a scoop of vanilla ice cream with a sprinkle of toasted pecans.

Apple walnut cake with rum butter sauce makes a great gift. This is a moist cake recipe that's filled with apples and walnuts and is topped with a swoon-worthy rum butter sauce. | mjbakesalot.com

So head to your favorite apple supplier and make apple walnut cake with rum butter sauce for your family and friends, and remember, sharing is caring.

Please comment or ask a question and rate this recipe with the stars below.

Thanks, and bon appetit!

 

5.0 from 1 reviews
Apple Walnut Cake with Rum Butter Sauce
 
Prep time
Cook time
Total time
 
Serve this moist cake with rum butter sauce for a delicious dessert that can be made a day ahead, have some for breakfast (minus the rum sauce!) with cream cheese, or enjoy it as an afternoon pick-me-up with tea. Make small loaves for gift-giving and wrap them up with a jar of the sauce.
Author:
Recipe type: dessert
Cuisine: American
Yield: varies
Ingredients
  • 1 1/4 cups (10 fluid ounces) canola oil
  • 2 cups (400 grams, 14 oz) sugar (may use part brown sugar)
  • 3 large eggs, lightly beaten
  • 2 teaspoons rum (I use Sailor Jerry spiced rum)
  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons baking soda
  • 2 teaspoons pie spice or cinnamon
  • 1 pound (450 grams, about 2 large) apples, peeled, cored, and diced
  • 1 cup (120 grams, 4 oz) chopped walnuts
Rum Butter Sauce
  • 1/4 cup (56 grams, 2 oz) butter
  • 1 large egg yolk, lightly beaten
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons (1 fluid oz) rum
Instructions
  1. Have all ingredients at room temperature.
  2. Preheat oven to 375°F and spray baking pan(s) with nonstick spray.
  3. Combine the flour, salt, baking soda, and spice in a medium bowl.
  4. Beat the oil and sugar together in a large mixing bowl, then beat in the eggs and rum.
  5. Add the flour mixture and stir until evenly mixed.
  6. Stir in the apples and walnuts until evenly distributed.
  7. Scoop into prepared pan(s) and smooth the top.
  8. Bake for 45 to 75 minutes--depending on the size of the baking pan--or until a toothpick comes out clean when inserted into the middle of the cake.
  9. Cool in the pan on a wire rack for 15 minutes, then carefully turn out and finish cooling completely.
For the sauce
  1. Whisk together butter, egg yolk, brown sugar, vanilla, and rum in a heatproof bowl set over a pan of simmering water. Cook, whisking constantly, until mixture registers 160 degrees on an instant-read thermometer, about 7 minutes.
  2. Cool to room temperature before serving and refrigerate leftover sauce.
Notes
Use an angel food pan, or a Bundt pan, or two 8" X 4" loaf pans, or four 6" X 3" mini loaf pans.
Granny Smith, Jonagold, and Golden Delicious are all good apples to use in this recipe.
Some freshly whipped cream will put this right over the top!

 

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