Best 2 Apple Walnut Bundt Cake Recipes
Indulge in a culinary masterpiece with our delectable Apple Walnut Bundt Cake, a symphony of flavors that will tantalize your taste buds. This moist and fluffy cake boasts a tender crumb, studded with crisp apple pieces and crunchy walnuts, enveloped in a luscious glaze that adds a touch of sweetness. Each bite reveals a harmonious blend of textures and flavors, making this cake a true delight for the senses.
In addition to the classic Apple Walnut Bundt Cake recipe, we also present variations that cater to diverse dietary preferences and tastes. For those with gluten sensitivities, our Gluten-Free Apple Walnut Bundt Cake offers a delightful alternative, while our Vegan Apple Walnut Bundt Cake caters to those seeking plant-based indulgence. We also have a special treat for chocolate lovers – our Chocolate Apple Walnut Bundt Cake combines the timeless flavors of chocolate and apple to create an irresistible dessert.
With step-by-step instructions, helpful tips, and beautiful photography, our Apple Walnut Bundt Cake recipes are easy to follow and guarantee success. Whether you're a seasoned baker or just starting, these recipes will guide you in creating a stunning and delicious cake that will impress friends and family alike.
APPLE WALNUT BUNDT CAKE
This is the perfect apple cake for fall. It stays moist and flavorful for 5 days at room temperature, up to 10 days refrigerated. Because it is made with oil, it can be enjoyed at room temperature or cold.
Provided by Rose Levy Beranbaum
Categories Fall Dessert Bake Cake Apple Walnut Rosh Hashanah/Yom Kippur Butterscotch/Caramel Dairy Free Cinnamon
Yield 12-14 servings
Number Of Ingredients 14
Steps:
- 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 town 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.
APPLE-WALNUT BUNDT CAKE
There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Number Of Ingredients 17
Steps:
- Make the caramelized apples: Cook granulated sugar and water in a medium saucepan over medium-high heat, without stirring, until sugar caramelizes, about 4 minutes. Reduce heat to low. Stir in apples. Cook, covered, until softened, about 6 minutes. Slightly mash apples with a fork until broken down but still chunky. Continue to cook, uncovered, stirring, until liquid evaporates, about 5 minutes. Let cool completely.
- Preheat oven to 350 degrees. Make the cake: Butter a 10-inch Bundt pan. Dust with flour, tapping out excess. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 1 teaspoon salt into a medium bowl.
- Beat butter and brown sugar with a mixer on high speed until pale and fluffy, about 4 minutes. Add eggs, 1 at a time. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Mix in caramelized apples and the walnuts.
- Transfer batter to pan. Bake until cake is deep golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan set on a wire rack for 10 minutes. Turn out cake onto rack, and let cool completely.
- Once cake is cool, make the glaze: Whisk together confectioners' sugar and cider. Drizzle over top of cake, letting it drip down the sides.
Tips:
- Use fresh, crisp apples: Granny Smith, Honeycrisp, and Braeburn are all good choices.
- Don't overmix the batter: Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean: This usually takes about 50-60 minutes.
- Let the cake cool completely before glazing it: This will help the glaze set properly.
- Store the cake at room temperature for up to 3 days, or in the refrigerator for up to 1 week: You can also freeze the cake for up to 3 months.
Conclusion:
Apple walnut bundt cake is a classic fall dessert that is easy to make and always a crowd-pleaser. With its moist, tender crumb, sweet and tangy apples, and crunchy walnuts, this cake is sure to be a hit at your next gathering. So next time you're looking for a delicious and festive dessert, give this apple walnut bundt cake a try. You won't be disappointed!
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