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Gallery Apple-Walnut Bundt Cake Recipe Summary prep: 40 mins total: 2 hrs 30 mins Servings: 10

Ingredients For the Caramelized Apples 1/3 cup granulated sugar 1 tablespoon water 3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks For the Cake 2 sticks unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour, plus more for pan 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly grated nutmeg 3/4 teaspoon ground ginger Coarse salt 1 3/4 cups packed light-brown sugar 3 large eggs 1/2 cup whole milk 3/4 cup chopped toasted walnuts For the glaze 1 1/2 cups confectioners’ sugar, sifted 3 tablespoons apple cider

Cook’s Notes Glazed cake can be stored at room temperature for up to 3 days.

Gallery Apple-Walnut Bundt Cake

Recipe Summary prep: 40 mins total: 2 hrs 30 mins Servings: 10

Apple-Walnut Bundt Cake

Apple-Walnut Bundt Cake

Apple-Walnut Bundt Cake

Recipe Summary prep: 40 mins total: 2 hrs 30 mins Servings: 10

Recipe Summary

prep: 40 mins total: 2 hrs 30 mins

Servings: 10

prep: 40 mins

total: 2 hrs 30 mins

prep:

40 mins

total:

2 hrs 30 mins

Servings: 10

10

Ingredients

Ingredients

  • 1/3 cup granulated sugar 1 tablespoon water 3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks

  • 2 sticks unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour, plus more for pan 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 teaspoon ground cinnamon 3/4 teaspoon freshly grated nutmeg 3/4 teaspoon ground ginger Coarse salt 1 3/4 cups packed light-brown sugar 3 large eggs 1/2 cup whole milk 3/4 cup chopped toasted walnuts

  • 1 1/2 cups confectioners’ sugar, sifted 3 tablespoons apple cider

Directions

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.

Cook’s Notes Glazed cake can be stored at room temperature for up to 3 days.

Cook’s Notes

Glazed cake can be stored at room temperature for up to 3 days.

Reviews (5)

 Add Rating & Review     46 Ratings   5 star values:        17    4 star values:        14    3 star values:        10    2 star values:        5    1 star values:        0

Reviews (5)

Add Rating & Review     46 Ratings   5 star values:        17    4 star values:        14    3 star values:        10    2 star values:        5    1 star values:        0

Add Rating & Review

46 Ratings 5 star values: 17 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0

46 Ratings 5 star values: 17 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0

46 Ratings 5 star values: 17 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0

  • 5 star values: 17 4 star values: 14 3 star values: 10 2 star values: 5 1 star values: 0

    Martha Stewart Member     Rating: 5 stars       08/26/2018   Love apple walnut spice cake! Have not backed in a bunt pan, always 9x5. Lovely presentation!! When making this cake I slice Granny Smith or Pippin apples saute them a few minutes in melted butter then add, cinnamon clove nutmeg coriander and a little pinch of yellow curry, move around to coat, then add dark brown sugar and allow to caramelize. If too thick I add drizzle of cider, then let it cool while preparing the batter. I always handmix as I do not have a stand, for the liquid I use an egg beater. Batter goes into a prepared pan. The apples are a bit more work as I take one slice at a time with a fork so some of the goop slips off, leave extra goop in pan add toasted nuts, cover! The apple slices sink half down the batter, each piece has apple. Once cake is done and cooled I warm a little milk or cider to thin the goop whisk in powder sugar and drizzle, let the drizzle set some! After making this a few times it will be quicker. Sorry I forgot about the walnuts till the end, I toast them as the oven preheats. The cake is great without the drizzle, but why waste all that good goop! This cake is great for a dinner party then breakfast next day!! raf  

Martha Stewart Member     Rating: Unrated       10/11/2016   Delicious cake!! Saved the glaze for individual slices. Perfect with or without it. Also, I used toasted pecans instead of walnuts.  

Martha Stewart Member     Rating: Unrated       09/25/2016   I was a bit disappointed in this cake. The instructions say to break up the apples while they're cooking but I since they still had to cook longer, they broke down too much. The result for me was a drier texture and not enough bites of apple to notice. Unfortunately, I really didn't get much of a "caramelized" apple flavor as other posters did. I was hoping for a moist cake with chunks of apple but this was not it.  

Martha Stewart Member     Rating: 5 stars       09/23/2014   This is one of the best apple cakes around. So easy to make! Super moist and the addition of the caramel apples makes it over the top. It is a great cake for our Rosh Hashanah dinner tomorrow evening. Be sure to let it rest more than the recommended 10 minutes before unmolding. I usually wait for 30-40 minutes, just to be sure. Enjoy!  

Martha Stewart Member     Rating: Unrated       11/12/2011   Delish cake! Caramel apples on the inside were an excellent addition. Make sure to wait ALOT longer than the 10 minutes given to pop out the cake. Probably more like 40 minutes.

    Martha Stewart Member

    Rating: 5 stars 08/26/2018

Love apple walnut spice cake! Have not backed in a bunt pan, always 9x5. Lovely presentation!! When making this cake I slice Granny Smith or Pippin apples saute them a few minutes in melted butter then add, cinnamon clove nutmeg coriander and a little pinch of yellow curry, move around to coat, then add dark brown sugar and allow to caramelize. If too thick I add drizzle of cider, then let it cool while preparing the batter. I always handmix as I do not have a stand, for the liquid I use an egg beater. Batter goes into a prepared pan. The apples are a bit more work as I take one slice at a time with a fork so some of the goop slips off, leave extra goop in pan add toasted nuts, cover! The apple slices sink half down the batter, each piece has apple. Once cake is done and cooled I warm a little milk or cider to thin the goop whisk in powder sugar and drizzle, let the drizzle set some! After making this a few times it will be quicker. Sorry I forgot about the walnuts till the end, I toast them as the oven preheats. The cake is great without the drizzle, but why waste all that good goop! This cake is great for a dinner party then breakfast next day!! raf

Rating: 5 stars

Rating: Unrated 10/11/2016

Delicious cake!! Saved the glaze for individual slices. Perfect with or without it. Also, I used toasted pecans instead of walnuts.

Rating: Unrated

Rating: Unrated 09/25/2016

I was a bit disappointed in this cake. The instructions say to break up the apples while they’re cooking but I since they still had to cook longer, they broke down too much. The result for me was a drier texture and not enough bites of apple to notice. Unfortunately, I really didn’t get much of a “caramelized” apple flavor as other posters did. I was hoping for a moist cake with chunks of apple but this was not it.

Rating: 5 stars 09/23/2014

This is one of the best apple cakes around. So easy to make! Super moist and the addition of the caramel apples makes it over the top. It is a great cake for our Rosh Hashanah dinner tomorrow evening. Be sure to let it rest more than the recommended 10 minutes before unmolding. I usually wait for 30-40 minutes, just to be sure. Enjoy!

Rating: Unrated 11/12/2011

Delish cake! Caramel apples on the inside were an excellent addition. Make sure to wait ALOT longer than the 10 minutes given to pop out the cake. Probably more like 40 minutes.

All Reviews for Apple-Walnut Bundt Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Apple-Walnut Bundt Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest