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Applesauce Walnut Cake with Caramel Glaze


Serves 12

With ripe apples, fragrant cinnamon, walnuts and caramel, you can’t miss with this applesauce walnut cake! A great way to finish off a hearty meal. especially paired with our Late Harvest Eldorado Gold.


Applesauce Walnut Cake

  • 2 cups cake flour
  • 2 tsp cinnamon
  • 1-1/2 tsp baking soda
  • 1 tsp ground allspice
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 3/4 cup butter, cut in 6 pieces
  • 1/2 cup firmly-packed brown sugar
  • 2 large eggs
  • 1-1/4 cups unsweetened applesauce
  • 1/2 cup sour cream
  • 3/4 cup chopped walnuts, toasted
  • 3/4 cup dried currants (optional)

Caramel Glaze

  • 5 Tbsp unsalted butter
  • 5 Tbsp whipping cream
  • 1/2 cup firmly-packed dark brown sugar
  • 4 Tbsp Eldorado Gold Late Harvest Sauvignon Blanc

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.

Caramel Glaze

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.