Walnut Bundt Cake Recipes

WALNUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees and spray a 12 cup bundt pan with baking spray.
• Cream butter, sugar, and brown sugar in stand mixer on medium speed until light and fluffy.
• Add in the eggs one at a time until well combined.
• Add in vanilla extract.
• Sift together flour, baking powder and salt then alternate adding with milk into your stand mixer until just combined.
• Add ground walnuts and half the chopped walnuts until just combined.
• Pour into bundt pan and top with remaining walnuts.
• Bake for 65-75 minutes until a toothpick comes out clean.
• Let cool for 20 minutes before removing from pan by inverting over cake plate Invert again to have walnuts back on top.

WALNUT BUNDT CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees F and spray a 12-cup bundt pan with baking spray.
• Cream the butter, sugar, and brown sugar in stand mixer on medium speed until light and fluffy.
• Add in the eggs one at a time until well combined. Add in the vanilla extract.
• Sift together the flour, baking powder and salt, then alternate adding with milk into the stand mixer, until just combined.
• Add the ground walnuts and half the chopped walnuts until just combined.
• Pour into bundt pan and top with the remaining walnuts.
• Bake for 65 to 75 minutes until a toothpick comes out clean.
• Let cool for 20 minutes before removing from pan by inverting over a cake plate. Invert again to have walnuts back on top.
• Serve, and enjoy!

WALNUT BUNDT CAKE

Steps:

• Preheat oven to 350°F
• Grease and flour a 9 cup Bundt pan.
• Grind the walnuts in the food processor or in a blender, the 31/2 ounce should yiald about 1 cup ground walnuts.
• Sift flour, baking powder, baking soda.
• After sifting, mix in the ground walnuts and set aside.
• Cream together the sugar and margarine.
• Beat in eggs, one at a time.
• Alternately add dry ingredients and buttermilk until well blended.
• Bake for about 40 minutes, until toothpick inserted in centre comes out clean.
• Cool slightly before removing to wire rack.

BLACK WALNUT CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
• In a large bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the eggs one at a time, mixing just until the yellow disappears. Combine the flour, baking powder, and cinnamon; stir into the creamed mixture alternately with the milk. Stir in the vanilla and walnuts, and pour into the prepared pan.
• Bake for 1 hour and 30 minutes, or until a knife or toothpick inserted into the crown comes out clean. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.

APPLE-WALNUT BUNDT CAKE

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.

CINNAMON WALNUT BUNDT CAKE

Steps:

• Set oven to 350 degrees F (set oven rack to second lowest position).
• Grease a 12-cup bundt pan.
• In a medium bowl, sift together first 7 ingredients.
• In another bowl cream butter and sugar until light.
• Add in eggs; beat until light and fluffy (about 4 minutes).
• Beat in vanilla and oil.
• Alternately add in the flour and milk(can use half and half cream instead of milk) to the creamed mixture until blended.
• Fold in the nuts and chocolate chips (if using).
• Bake 45-50 minutes, or until cake test done with a toothpick.

BANANA-NUT BUNDT CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-in. fluted tube pan., Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.

WALNUT CARROT BUNDT CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Combine the flour, pudding mix, baking powder, baking soda, cinnamon and salt; gradually add to creamed mixture alternately with yogurt, beating well after each addition. Stir in carrots and nuts., Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack. Cool completely before frosting. Store in the refrigerator.

APPLE WALNUT BUNDT CAKE

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.