Some Fall clicks and an ‘Apple Walnut Cake with a caramel drizzle’

Fall is so beautiful.  I love this time of the year with the vibrant colors, the cool breezes and the fallen leaves.  It is as if nature is asking us to pause and slow down from our hectic lives and take a look around us and appreciate the beauty. I love going on scenic drives and I never get tired taking pictures of the foliage and asking hubby dear to take pics of me with the fall background! 🙂

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This year we didn’t venture too far and just went to a park very close from our home.  I wanted to take a new family picture under the same tree where we had taken a picture years ago with our son before my daughter was born.  We have that picture framed in our family room and my daughter, when she was little, would always ask ‘Why am I not in this mommy?’ . So I thought an updated picture was in order. So we did that plus we took many more!


Then my husband and I started arguing about the location where we had a picture taken of us both when we were newly married. We both could not agree on that and of course the kids found it ridiculous and bizarre that we were arguing about that! 🙂


Anyways, I wanted to share some of those lovely shots and then for the recipe, what better than an ‘apple cake’ to symbolize fall!!



This apple cake recipe is adapted from Betty Crocker’s 2008 recipe book.  I tried this recipe for the first time – I replaced part of the flour with whole wheat and consequently needed to add some milk to make the batter pourable.  I used a large angel cake pan to bake this and the house smelled divine once the cake was in the oven.  The apples make it a really moist cake and the walnuts and the ‘all spice’ make it perfect! The caramel drizzle makes it more of a ‘dessert’ but you could skip it if you wanted only more of a ‘bread’. Either way this apple cake is really really good! 🙂

I am bringing this delicious apple cake to Fiesta Friday this week.

Apple Walnut Cake with caramel drizzle

  • Time: About 1 hour 30 minutes
  • Difficulty: Moderate
  • Print


  • 2 cups packed brown sugar
  • 1 1/2 cups light olive oil (or any other oil)
  • 3 eggs
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon powder
  • 1 tsp all spice powder
  • 1 tsp dry powdered ginger
  • 1 cup chopped walnuts
  • 2 large apples, peeled and shredded (about 2 cups and I used a grater to shred)
  • 1/2 cup milk
  • 1 tsp vanilla essence

For the caramel sauce

  • 1/2 cup Brown Sugar
  •  Butter (2 Tablespoons)
  • 1/2 cup milk
  • 1 Tsp Vanilla


  1. Heat oven to 350 deg F. Grease and flour a 9 inch bundt pan or a fluted pan.
  2. In a large mixing bowl, beat brown sugar, oil and eggs using a hand mixer until light and fluffy.
  3. In a large tray or on a large sheet of wax paper, mix all the rest of the ingredients (except walnuts and apples). (Use a sieve to mix all the ingredients well).
  4. Add the mixed dry blend slowly one cup at a time to the sugar and egg mixture.  As the mixture gets really thick add the milk little bit at a time too and continue adding in all the flour until you get a smooth and thick (but pourable) batter. Add the shredded apples and the vanilla essence and mix well.
  5. Then add the chopped walnuts and mix using a spoon slowly to uniformly distribute in the batter.
  6. Bake for about 60-70 minutes or until toothpick inserted near center of cake comes out clean.  Cool for about 10-15 minutes and then invert slowly over a dish. Drizzle caramel sauce over cake as desired.
  7. For making caramel sauce:
  8. In a small pot add all the sauce ingredients mentioned above and cook on medium heat for about 5-7 minutes or until creamy.




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0 thoughts on “Some Fall clicks and an ‘Apple Walnut Cake with a caramel drizzle’

  1. Hey Indu! I totally agree about the fall. From where I am sitting right now, I can see the gorgeous leave, all colour off gold and orange…so very beautiful! Your cake is so in keeping with this season. The thought of it is warm and cozy 🙂 Thanks so much for sharing this with us and your awesome fall pix too! 😀

  2. All the yes for this post, gorgeous autumn colours, isn’t it just the prettiest time of year. And the cake, apple and caramel, heck yeah. So good. 🙂 Hope you are having a wonderful restful weekend. 🙂

  3. I wish I lived somewhere near Vermont just for the fall colors, they look so good in your pics! Nice cake to go with it too. Is that a Bundt pan? The bottom looks flatter than a regular one.

  4. Pingback: The Impossible Chocoflan | Fiesta Friday #38 | The Novice Gardener

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