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…
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.
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.
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!
- 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
- 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
- Have all ingredients at room temperature.
- Preheat oven to 375°F and spray baking pan(s) with nonstick spray.
- Combine the flour, salt, baking soda, and spice in a medium bowl.
- Beat the oil and sugar together in a large mixing bowl, then beat in the eggs and rum.
- Add the flour mixture and stir until evenly mixed.
- Stir in the apples and walnuts until evenly distributed.
- Scoop into prepared pan(s) and smooth the top.
- 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.
- Cool in the pan on a wire rack for 15 minutes, then carefully turn out and finish cooling completely.
- 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.
- Cool to room temperature before serving and refrigerate leftover sauce.
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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