Apple Walnut Bundt Cake
A rich and moist bundt cake featuring fresh diced apples and toasted walnuts, spiced with cinnamon. This classic cake combines the sweetness of apples with the nutty crunch of walnuts in a tender, oil-based batter.
Ingredients
- •150 grams eggs
- •100 grams walnut halves
- •300 grams all-purpose flour
- •5½ grams baking soda
- •6 grams fine sea salt
- •4⅖ grams ground cinnamon
- •4 large tart apples
- •269 grams canola or safflower oil
- •200 grams granulated sugar
- •163 grams light brown sugar
- •2 teaspoons vanilla extract
- •Caramel Sauce and Glaze
- •bundt pan
- •Nordic Ware Anniversary Bundt Pan
- •Bundt pan
- •baking spray with flour
- •parchment paper
- •baking spray with flour
Cooking Instructions
- 1.
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.
20 min
- 2.
Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
60 min
- 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.
15 min
- 4.
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
5 min
- 5.
Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
15 min
- 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.
5 min
- 7.
Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
2 min
- 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.
5 min
- 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.
60 min
- 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.
120 min
- 11.
Drizzle Caramel Sauce and Glaze over the cake after unmolding.
5 min