Tailgate Party Apple Crisp Cake
A fall-flavored cake loaded with fresh apples and pecans, served with caramel sauce and a crunchy topping.
Ingredients
vegetable oil
1-1/2 cup
sugar
2 cup
eggs (room temperature)
3
all-purpose flour
3 cup
salt
1 tsp
baking soda
1 tsp
nutmeg
1 tsp
cinnamon
1 tsp
vanilla extract
3 tbsp
green apples (diced)
3 cup
walnuts (chopped)
1 cup
butter
1/2 cup
brown sugar
1 cup
vanilla extract
1 tsp
milk
1/2 cup
walnut halves
2 cup
salt
1/2 tsp
brown sugar
1/2 cup
butter (melted)
1/4 cup
Instructions
1
Make the Cake
Preheat oven to 325°F. Use an electric mixer to beat vegetable oil, sugar, and eggs until fully combined. Add dry ingredients (all-purpose flour, salt, baking soda, nutmeg, cinnamon). Stir in 3 tbsp vanilla extract, diced green apples, and chopped walnuts. Pour the batter into a greased jelly roll pan. Bake for 24 to 28 minutes, or until the top is lightly golden and the cake is fully cooked. Cool completely.
2
Make the Sauce
Combine butter, brown sugar, 1 tsp vanilla extract, and milk in a saucepan. Bring the mixture to a boil, then pour it over the cooled cake. Once the cake is completely cool, refrigerate for at least 1 hour to let the sauce soak in.
3
Make the Crispy Topping
Mix walnut halves, salt, brown sugar, and melted butter together until the nuts are evenly coated in the sugar mixture. Spread the mixture in a single layer on a baking sheet lined with parchment paper. Bake at 350°F for 12 to 15 minutes, stirring occasionally during baking. Cool completely.
4
Assemble
Use the open end of a push pop mold to cut out circles from the sauced cake. Place one cake round at the bottom of a push pop mold, then top with 1 to 2 tbsp of the crispy topping. Repeat the layering process until the mold is full. If desired, garnish with whipped cream.
