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1
Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350u00b0F/175u00b0C.
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2
Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65u00b0 to 75u00b0F/19u00b0 to 24u00b0C).
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3
TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
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4
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
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5
Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
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6
Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
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7
Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
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8
Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
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9
Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
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10
Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
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11
Drizzle Caramel Sauce and Glaze over the cake after unmolding.
