Caramelized Apple & Walnut Cinnamon Cake

Mar 19, 2015 | Cakes

Caramelized Apple & Walnut Cinnamon Cake (GF)

Ya know when you’re cooking or baking something new, and you’re so excited that there’s going to be this awesome result, and you’ve put so much time and effort (and expensive ingredients) into it, and then it is a big fat flop. Dud. Fail. Yeah, this recipe was NOT one of those times. I found the ingredients for this cake recipe on and fancied it up to make this beautiful masterpiece. The caramelized apples, you WILL want to eat out of the pan, and you should.

Caramelized Apple & Walnut Cinnamon Cake (GF)

The caramel sauce isn’t totally even necessary because of the apples, but it puts the cake over the edge. It’s not hard to assemble, and cutting it is easier that you’d think. You just may need a spoon to scoop up any fallen apples. This recipe is made for two 6″ rounds but would also be great as muffins or a sheet cake. Just adjust the baking time as necessary. This cake is prettiest when served the same day it is assembled.

Caramelized Apple and Walnut Cinnamon Cake
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 4-6
Notes ** You can get coconut cream by placing your can of coconut milk in the refrigerator over night. Don’t shake before opening, and you’ll have coconut cream on the top, separated from the coconut water on the bottom. (It’s so cold in my house, I don’t ever even have to put it in the fridge!)
  • The Cake
  • 4 eggs (whites and yolks separated)
  • 3/4 cup coconut cream (See note above)
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey
  • 1/2 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • The Caramelized Apple Topping
  • 2 apples of your preference (I used Pink Lady)
  • 2/3 cup coconut sugar
  • 2 tablespoons water
  • 1 cup walnuts (roughly chopped)
  • The Caramel Drizzle
  • 1/4 cup plus 2 tablespoons coconut sugar
  • 2 tablespoons butter
  • 1/4 cup full fat canned coconut milk
  • 1/4 teaspoon vanilla
To make the cake:
  1. Preheat oven to 350 degrees. Line the bottom of two 6 inch cake pans with parchment paper and generally grease them with coconut oil.
  2. In a large bowl, mix egg yolks, coconut cream, vanilla and honey with a hand mixer for 2 minutes.
  3. In a small bowl, beat egg whites on medium-high until stiff peaks form (about 2 minutes).
  4. Gradually fold the egg whites into the yolk mixture until combined.
  5. Sift the dry ingredients into egg mixture and gently fold to combine.
  6. Divide batter into the two pans and place in the middle of the oven. Check the center with a toothpick after 20 minutes. Bake for longer, if needed. Let cool in pan for a few minutes before transferring to a cooling rack. While the cake is baking, you can make the topping.
To make the topping:
  1. Chop the top and the bottom off the apple and discard. Cut the apple in half from top to bottom. With the large cut side down, cut the apple into thin even slices, slicing off any core bits. Repeat for the second apple. Set the slices aside.
  2. In a large skillet, slowly stir together the sugar and water. Bring to a boil, then reduce to a simmer and continue to slowly stir until the sugar is dissolved and the mixture begins to thicken (about 5 minutes).
  3. Add the apples and walnuts and stir so all of the apples are coated with the caramel. Cover and cook on low, stirring occasionally, until the apples are fully cooked (about 10 minutes). Taste test. They are delish.
To make the extra caramel drizzle:
  1. In a medium sized sauce pan on low heat, slowly stir coconut sugar, butter and coconut milk with a whisk until combined. Add the vanilla, and bring to a simmer. Simmer for 10 minutes, constantly and slowly stirring with the whisk. There should small bubbles barely bursting at the surface. Remove from heat and let cool and thicken.
To assemble:
  1. Place the first layer of (cooled) cake on a plate. Top with the apple/nut mixture, being sure they are flat on top, and not in a mound. Place the second layer on top of the apples. Top second layer with a mound of the apple/nut mixture. Use a spoon to drizzle the caramel over the top and sides of the cake.



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