Apple Walnut Bundt Cake

Introduction

There’s something truly magical about the aroma of fresh apples and warm spices wafting through your home as a bundt cake bakes to perfection. This Apple Walnut Bundt Cake combines the crispness of fresh apples with the earthy crunch of walnuts, creating a moist, flavorful treat that’s perfect for any occasion. Whether you’re hosting a dinner party, preparing for a holiday gathering, or simply craving something sweet yet not overpowering, this cake delivers a perfect balance of flavors and textures that will have everyone asking for seconds.

Ingredients

For the cake:

80 g (¾ cup) walnuts
200 g (about 2 medium) apples
1-2 tablespoons lemon juice
150 g (⅔ cup) butter or margarine, softened
75 g (⅓ cup) sugar or diabetic sweetener
4 large eggs
300 g (2½ cups) all-purpose flour
2 tablespoons milk
Grated zest of ½ untreated lemon
⅓ teaspoon butter vanilla flavor
2 heaped teaspoons (about 10 g) baking powder
Breadcrumbs for dusting the pan

Instructions

Prepare your workspace: Preheat your oven to 175°C (350°F). Grease a 22 cm (9-inch) bundt pan or tube pan thoroughly and sprinkle with breadcrumbs.
Prepare the nuts and fruit: Roughly chop the walnuts into medium-sized pieces. Quarter or eighth the apples depending on their size, then cut them into thin slices. Immediately drizzle the apple slices with lemon juice to prevent browning.
Make the batter: In a large mixing bowl, beat the softened butter (or margarine) and sweetener until light and creamy, about 3-4 minutes.
Add wet ingredients: Stir in the eggs one at a time, mixing well after each addition. Add about 3 tablespoons of flour to prevent curdling. Then mix in the milk, lemon zest, and butter vanilla flavoring until well combined.
Incorporate dry ingredients: In a separate bowl, whisk together the remaining flour and baking powder. Gradually add this mixture to the wet ingredients, stirring just until combined. Do not overmix.
Add fruits and nuts: Gently fold in ¾ of the prepared apples and walnuts into the batter.
Fill the pan: Pour the batter into the prepared bundt pan and smooth the top. Sprinkle the remaining apple slices and walnuts over the top of the batter.
Bake: Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the cake to rest in the pan for 20 minutes before carefully turning it out onto a wire rack to cool completely.

Nutritional Information

Per slice (based on 20 slices):

Calories: Approximately 160 kcal
Fat: 9 g
Carbohydrates: 18 g
Protein: 3 g
Fiber: 1 g
Sugar: 5 g

Preparation time: 20 minutes Cooking time: 40-45 minutes Total time: About 1 hour plus cooling time Servings: Makes approximately 20 slices

Cooking Tips and Tricks

Apple selection: For the best flavor and texture, use a mixture of tart and sweet apples such as Granny Smith and Honeycrisp.
Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal incorporation and a lighter cake texture.
Don’t overmix: Once you add the flour, mix just until combined. Overmixing develops gluten, which can make your cake tough rather than tender.
Testing doneness: Start checking your cake at the 35-minute mark by inserting a toothpick into the thickest part. If it comes out with a few moist crumbs (but not wet batter), your cake is done.
Pan preparation: For easy release, use a baking spray containing flour or thoroughly butter and flour your bundt pan, making sure to get into all the crevices.
Prevent soggy bottom: If your apples are particularly juicy, toss them with a tablespoon of flour before adding to the batter to help absorb excess moisture.

Variations and Substitutions

Nut alternatives: If you’re not a fan of walnuts or have allergies, substitute with pecans, almonds, or leave them out entirely. For a nut-free version, consider adding toasted oats for crunch.
Flour options: Replace 100g of all-purpose flour with whole wheat flour for a nuttier taste and additional fiber. For a gluten-free option, use a 1:1 gluten-free baking flour blend.
Flavor enhancers: Add 1 teaspoon of ground cinnamon, ¼ teaspoon of nutmeg, or ½ teaspoon of cardamom to the batter for a warming spice profile.
Sweetener adjustments: For a more caramel-like flavor, replace half the sugar with brown sugar or coconut sugar.
Moisture boosters: Add ¼ cup of applesauce to make the cake even more moist and enhance the apple flavor.

Common FAQs

Why did my cake stick to the pan?

Bundt pans have intricate designs that can trap cake batter. Make sure to thoroughly grease and flour (or use breadcrumbs as in this recipe) every nook and cranny of your pan. Allow the cake to cool for exactly 20 minutes before turning out—too soon and it might fall apart, too long and it might stick.

Can I make this cake ahead of time?

Absolutely! This cake actually improves in flavor after a day, making it perfect for advance preparation. See our storage tips below for details.

My cake seems dry. What went wrong?

Over-baking is the most common cause of dry cake. Start checking for doneness at the 35-minute mark. Also, ensure you’re accurately measuring ingredients, especially the flour (use a kitchen scale for best results).

Can I freeze this cake?

Yes, this cake freezes beautifully. See our storage tips for freezing instructions.

How can I make this cake more decadent?

Consider adding a simple glaze made from powdered sugar and lemon juice, or drizzle with warm caramel sauce before serving. A dusting of powdered sugar also adds an elegant touch.

Storage and Make-Ahead Tips

Counter storage: Store the cooled cake in an airtight container at room temperature for up to 3 days.
Refrigeration: For longer storage, refrigerate in an airtight container for up to 1 week. Bring to room temperature before serving for the best flavor and texture.
Freezing: This cake freezes exceptionally well. Wrap individual slices or the whole cake (unglazed) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature.
Make ahead: Prepare the cake 1-2 days in advance for the best flavor development. The flavors meld and intensify over time, making this an ideal make-ahead dessert.
Refreshing: To refresh slightly stale cake, warm individual slices in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes.

This Apple Walnut Bundt Cake offers the perfect balance of sweetness and texture, making it versatile enough for breakfast with coffee, an afternoon snack, or an elegant dessert when entertaining. Its rustic charm and delicious taste are sure to make it a favorite in your baking repertoire!