With apples, cinnamon, walnuts and caramel, you can't miss with this cake! A great way to finish off a hearty meal.
Applesauce Walnut Cake
Preheat oven to 350°. Butter and flour a 9-inch springform pan. In a food processor fitted with steel blade, process cake flour, cinnamon, baking soda, allspice, cloves and salt for 5 seconds. Remove from work bowl and set aside.
In the food processor, add the granulated sugar, butter, brown sugar and eggs and blend 2 minutes, stopping once to scrape down bowl sides. Add applesauce and sour cream and mix 10 seconds.
Spoon dry ingredients, then walnuts and currants in circle atop batter. Blend using 2 on/off turns. Run spatula around inside of bowl. Blend just until flour is incorporated, using 1 to 2 on/off turns.
Transfer batter to prepared pan. Place on baking sheet. Bake 50 to 60 minutes or until a tester inserted comes out clean. Let cool on rack 5 minutes.
Combine in a saucepan unsalted butter and whipping cream, dark brown sugar and Eldorado Gold Late Harvest Sauvignon Blanc. Cook over medium heat until no longer grainy, stirring occasionally, about 5 minutes.
Spoon Caramel Glaze on cake and broil until bubbly. Serve warm.
Don's pairing suggestions
2010 Ferrari-Carano Eldorado Gold
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