APPLE WALNUT CAKE
This slightly spicy cake is better if you use butter and it's delicious warmed up the next morning.
Provided by JEWELJAY
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan.
- Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside.
- Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
- Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.
Nutrition Facts : Calories 572.4 calories, Carbohydrate 75.2 g, Cholesterol 104.6 mg, Fat 28 g, Fiber 2.7 g, Protein 7.8 g, SaturatedFat 12.9 g, Sodium 564.9 mg, Sugar 44.1 g
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.
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- MARTHA STEWART RECIPE - (4.3/5)
Provided by wing118677
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. Once cake is cool, make the glaze: Whisk together confectioners' sugar and cider. Drizzle over top of cake, letting it drip down the sides.
APPLE WALNUT CAKE
This moist apple walnut cake is perfect for brunch. It gets its appeal from big chunks of sweet apples, nutty flavor and creamy frosting. The recipe, originally my mom's, is a unique harvest treat.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat sugar and eggs. Add oil and vanilla; mix well. Combine the flour, baking soda, cinnamon, salt and nutmeg; gradually add to sugar mixture, mixing well. Stir in apples and walnuts. Pour into a greased and floured 13x9-in. baking pan. Bake at 350° until a toothpick comes out clean, 50-55 minutes. Cool on a wire rack., For frosting, beat cream cheese, butter and vanilla in a bowl. Gradually add confectioners' sugar until the frosting has reached desired spreading consistency. Frost cooled cake.
Nutrition Facts : Calories 283 calories, Fat 13g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 281mg sodium, Carbohydrate 40g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
GERMAN APPLE WALNUT BUNDT CAKE
Posted for ZWT6 German Region. I found this on a Authentic German Foods recipe site. I did find it interesting to learn that the word "Bundt" comes from the German word "Bund" which literally means "gathering of people". Isn't that sweet?? This is a versatile recipe in that it is good for a breakfast treat, pack in a lunch, take on a picnic or serve as a dessert after dinner.
Provided by HokiesMom
Categories Dessert
Time 1h15m
Yield 1 cake, 18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Grease and flour a Bundt pan and set aside.
- In a medium bowl, combine the diced apples, 2 tablespoons sugar and 1 teaspoons cinnamon; set aside. Sift together flour, baking powder, and salt.
- In a large bowl, combine 2 cups sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.
- Pour batter into prepared pan. Bake at 350F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
- Good sprinkled with confectioners' sugar before slicing and serving.
Nutrition Facts : Calories 364.9, Fat 19.8, SaturatedFat 1.9, Cholesterol 41.3, Sodium 109.8, Carbohydrate 43.6, Fiber 1.6, Sugar 25.8, Protein 5.1
APPLE WALNUT POUND CAKE
Almost a pound cake. We like it sliced, spread with butter, then microwaved just until warm.
Provided by Mary
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Butter a 9x5x3-inch pan. Preheat oven to 350 degrees F (175 degrees C).
- Cream butter, add sugar slowly, and continue to beat until light and lemon-colored. Beat in eggs.
- Sift flour with salt, baking soda, and baking powder. Add to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in the apples, nuts, and vanilla. Spoon batter into prepared pan.
- Bake in a preheated 350 degree F (175 degrees C) oven for 50-60 minutes, until the loaf pulls away slightly from the sides of the pan or until a cake tester comes out clean. Cool in the pan for about 5 minutes, then loosen from pan and turn onto a rack to cool completely before slicing.
Nutrition Facts : Calories 259.6 calories, Carbohydrate 35 g, Cholesterol 51.4 mg, Fat 11.9 g, Fiber 1.1 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 259.4 mg, Sugar 18.2 g
WALNUT APPLE TUBE PAN CAKE
At the campground where my husband and I have a trailer, the campers hold an auction of baked goods every Fourth of July. I donated this moist tube pan cake last year and it brought in the highest bid! I often use black walnuts in place of regular walnuts because they add a special flavor.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 15 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the eggs, oil and vanilla. Add apples and sugar; beat for 1 minute. Combine the flour, cinnamon, baking soda, salt, nutmeg and baking powder; add to apple mixture until blended. Stir in walnuts. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , Combine confectioners' sugar and brown sugar; sprinkle over cake.
Nutrition Facts : Calories 411 calories, Fat 21g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 269mg sodium, Carbohydrate 52g carbohydrate (31g sugars, Fiber 2g fiber), Protein 6g protein.
APPLE BUNDT CAKE
Provided by Amanda Denton
Categories Cake Egg Fruit Dessert Bake Apple Fall Winter Bon Appétit Vermont Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Oil and flour 12-cup Bundt pan. Mix apple pieces, 5 tablespoons sugar and ground cinnamon in medium bowl. Combine 2 1/2 cups sugar, eggs, vegetable oil, orange juice, orange peel and vanilla extract in large bowl; whisk to blend. Stir flour, baking powder and salt into egg mixture. Spoon 1 1/2 cups batter into prepared Bundt pan. Top with half of apple mixture. Cover with 1 1/2 cups batter. Top with remaining apples, then batter.
- Bake cake until top is brown and tester inserted near center comes out with moist crumbs attached, about 1 hour 30 minutes. Cool cake in pan on rack 15 minutes. Run knife around sides of pan to loosen. Turn cake out onto rack. Cool at least 45 minutes. Dust with powdered sugar. Serve slightly warm or at room temperature.
APPLE SOUR CREAM CINNAMON WALNUT BUNDT CAKE
This is a rich and extremely moist coffee cake with a layering of walnuts and cinnamon in ribbons in the middle and on top of this cake. This cake can also be baked in a tube pan, see note on bottom. You will get many rave reviews when you serve this cake! You can also make this cake even without the apples, it is still great, but I think even better with the apples!
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Set oven to 350°F.
- Set oven rack to second-lowest position.
- Generously butter a bundt pan and then flour (shaking out excess flour).
- In a bowl mix together flour, baking soda, baking powder and salt.
- In a small food processor, PULSE the walnuts, 2-3 teaspoons cinnamon and 1/2 cup sugar until the nuts are chopped.
- Add in 1/4 cup melted butter and pulse once or twice to combine; set aside.
- To make the cake: In a large bowl beat the 1 cup softened butter with 1-1/4 cups sugar at high speed with an electric mixer for about 5 minutes.
- Add in eggs and beat well.
- Beat in sour cream and vanilla until smooth and fluffy (about 3 minutes).
- Reduce the speed to low and add in the flour mixture, mixing just until blended (the batter will be thick).
- Add in the chopped apples; mix to combine.
- Sprinkle half of the nut mixture evenly into bottom of the bundt pan.
- Spoon half of the batter on top of the nut mixture, spreading out with a spatula, then sprinkle the remaining nut mixture on top of the batter, then top/dollop with remaining cake batter, spreading out with a spoon.
- Bake for about 50 minutes, or until cake tests done.
- Cool cake in the pan on a rack for about 1 hour, then run a thin knife around the inner edges.
- Place rack on top of the pan, then flip to invert onto rack.
- Cool completely.
- *NOTE* this cake can be baked in a tube pan, just layer the cinnamon/nut mix twice between three layers of cake batter instead of sprinkling on the bottom of the pan. Layer as follows.
- A third of the cake batter in the bottom of the pan then sprinkle with half of the nut mixture, then another third batter on top, the the remaining nut mixture then the remaining third of cake batter.
- This method works quite well, but will produce a higher cake that might take a longer time to bake.
Nutrition Facts : Calories 897.6, Fat 61.3, SaturatedFat 25.1, Cholesterol 141.4, Sodium 723, Carbohydrate 82.2, Fiber 5, Sugar 52, Protein 11.6
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