Apple Walnut Bundt Cake Recipes

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WALNUT APPLE CAKE



Walnut Apple Cake image

I first tasted this delicious cake at a Halloween party and quickly asked for the recipe. It's not too sweet, and the butter sauce makes it a super dessert.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 18

2 cups sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups chopped peeled tart apple
1 cup chopped walnuts
BUTTER SAUCE:
1 cup milk
3/4 cup sugar
3 tablespoons all-purpose flour
2 tablespoons butter
1 teaspoon vanilla extract
Walnut halves, optional

Steps:

  • In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. In a large bowl, combine the four, baking soda, salt and nutmeg; gradually add to the egg mixture until well blended(batter will be stiff). Stir in apples and walnuts. , Spread into a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For the sauce, in a small saucepan, combine the milk, sugar, flour and butter. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Cut cake into squares; serve with warm sauce. Garnish with walnut halves if desired.

Nutrition Facts : Calories 376 calories, Fat 15g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 200mg sodium, Carbohydrate 57g carbohydrate (40g sugars, Fiber 2g fiber), Protein 5g protein.

APPLE WALNUT CAKE



Apple Walnut Cake image

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

2 cups white sugar
½ pound butter
3 eggs
3 cups sifted all-purpose flour
1 ½ teaspoons salt
½ teaspoon baking soda
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts
3 cups sliced Macintosh apples

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



Apple-Walnut Bundt Cake image

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

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

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



Apple Walnut Bundt image

This cake is so very good! I had made this a month or so back while on a baking spree. I ended up freezing partial or whole loaves of bread, cakes, rolls, etc. This one was so very very good on its own fresh, no glaze here! I froze the other 3/4 of the cake for a later time, to just pull out in 4ths. It was even BETTER after...

Provided by Barbara Kavorkian

Categories     Cakes

Time 3h

Number Of Ingredients 14

2 c apples - peeled, cored and diced
t Tbsp white sugar
t tsp ground cinnamon
3 c all-purpose flour
3 tsp baking powder
1/2 tsp salt
2 c white sugar
1 c vegetable oil
1/4 c orange juice
2 1/2 tsp vanilla extract
1 Tbsp orange zest
4 eggs
1 c chopped walnuts
1/4 c confectioners' sugar for dusting - optional

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
  • 2. In a large bowl, combine 2 cups white sugar, oil, orange juice, orange zest, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
  • 3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
  • 4. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar if desired.
  • 5. Note: If freezing, let cake cool completely and wrap with plastic cling wrap and place in freezer bag(s). Do not put glaze or dusting sugar on until ready to serve.

APPLE WALNUT BUNDT CAKE



Apple Walnut Bundt Cake image

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

150 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs)
100 grams or 1 cup walnut halves
300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour
5.5 grams or 1 teaspoon baking soda
6 grams or 1 teaspoon fine sea salt
4.4 grams or 2 teaspoons ground cinnamon
4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced
269 grams or 1 1/4 cups (296 ml) canola or safflower oil
200 grams or 1 cup granulated sugar
163 grams or 3/4 cup light brown sugar
2 teaspoons (10 ml) pure vanilla extract
Caramel Sauce and Glaze (optional)
Baking Equipment
The pan must be a minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity, or a 12 cup Bundt pan, coated with baking spray with flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray with flour

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.

WALNUT APPLE TUBE PAN CAKE



Walnut Apple Tube Pan Cake image

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

3 eggs
1 cup canola oil
1 tablespoon vanilla extract
2 cups shredded peeled tart apples
2 cups sugar
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 cup chopped walnuts
2 tablespoons confectioners' sugar
2 tablespoons brown sugar

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 SOUR CREAM CINNAMON WALNUT BUNDT CAKE



Apple Sour Cream Cinnamon Walnut Bundt Cake image

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

2 1/2 cups walnuts
2 -3 teaspoons cinnamon
1/2 cup sugar
1/4 cup melted butter
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1 1/4 cups sugar
1 cup butter, softened (no subs!)
2 large eggs, room temperature (take out of the fridge 30 minutes before using)
1 1/4 cups sour cream
2 teaspoons vanilla extract or 1 teaspoon pure maple extract
2 large chopped granny smith apples, coarsely chopped (or use a similar firm apple)

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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Top Asked Questions

How to make German apple walnut Bundt cake?
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.
How to make apple pie in a bundt pan?
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.
How do you make a walnut Pan Cake?
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.
How to make apple cake with walnuts and apples?
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 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.

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