Apple Walnut Bundt Cake
- Preparing Time: -
- Total Time: -
- Served Person: 12–14 servings
- 2 teaspoons (10 ml) pure vanilla extract
- 150 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs)
- 100 grams or 1 cup walnut halves
- 300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour
- 5.5 grams or 1 teaspoon baking soda
- 6 grams or 1 teaspoon fine sea salt
- 4.4 grams or 2 teaspoons ground cinnamon
- 4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced
- 269 grams or 1 1/4 cups (296 ml) canola or safflower oil
- 200 grams or 1 cup granulated sugar
- 163 grams or 3/4 cup light brown sugar
- caramel sauce and glaze (optional)
- the pan must be a minimum 12 cup capacity, such as a nordic ware anniversary bundt pan with 10 to 15 cup capacity, or a 12 cup bundt pan, coated with baking spray with flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray with flour
My Go-To Apple Walnut Bundt Cake: A Recipe for Any Season
As a busy working mom, finding time to bake can feel like a luxury. But there's something incredibly satisfying about creating something delicious from scratch, especially when it's as simple and rewarding as this apple walnut bundt cake. This recipe isn't just a cake; it's a comforting hug in a pan, perfect for those chilly autumn evenings or a cheerful addition to a sunny spring brunch. The beauty of this recipe lies in its versatility. It's moist, flavorful, and keeps well—a true lifesaver for busy schedules. I often make a double batch, enjoying one for a week's worth of easy desserts and freezing the other for a quick treat later.
The aroma alone is enough to transport you to a cozy kitchen filled with the warmth of autumn. The combination of sweet apples, crunchy walnuts, and a hint of cinnamon creates a symphony of flavors that's hard to resist. And the optional caramel glaze? Let's just say it elevates this simple cake to a whole new level of deliciousness. It's the perfect ending to a long day or a special treat to share with loved ones. Seriously, this cake has earned its place as a staple in my recipe repertoire.
The secret to its success? It's all about the quality of ingredients. Using ripe, tart apples is key to achieving that perfect balance of sweetness and tartness. I love using a mix of varieties for a more complex flavor profile. And don't skimp on the vanilla extract—a good quality extract makes all the difference. This isn't just a recipe; it's a testament to the simple pleasures in life, the joy of baking, and the satisfaction of sharing a homemade treat with those you love.
Beyond the recipe: This cake isn't just for special occasions. It's perfect for a quiet night in, a casual get-together with friends, or even a simple weekday dessert. The ease of preparation makes it an ideal choice for even the most novice bakers, and the long shelf life means you can enjoy it for days to come.
My tips for success:
- Room temperature ingredients: Make sure your eggs are at room temperature for optimal emulsification.
- Don't overmix the batter: Overmixing can lead to a tough cake.
- Use a good quality bundt pan: A well-seasoned pan will help prevent sticking.
- Let the cake cool completely: This will help it release from the pan more easily.
This apple walnut bundt cake is more than just a recipe; it's a symbol of comfort, love, and the simple joys of baking. It’s a reminder to slow down, savor the moment, and appreciate the little things in life—like a perfectly moist slice of homemade cake.
So, the next time you're looking for a delicious and easy dessert to impress your friends, family, or even just yourself, give this recipe a try. You won't regret it!
Step-by-step
- Preheat the oven: Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
- Mise en place: Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
- 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 towel and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
- Make the batter: 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.
- Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
- Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
- Bake the cake: 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.
- Cool the cake: 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.
- Drizzle Caramel Sauce and Glaze over the cake after unmolding.
