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Apple-Walnut Bundt Cake

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An apple-cider glaze and caramelized apples in the batter set this spice cake apart.

  • Prep:
  • Total Time:
  • Servings: 10

Source: Martha Stewart Living, October 2011

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

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Reviews Add a comment

  • ChefTBaks
    11 OCT, 2016
    Delicious cake!! Saved the glaze for individual slices. Perfect with or without it. Also, I used toasted pecans instead of walnuts.
    Reply
  • MS12204891
    25 SEP, 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.
    Reply
  • Rosemaryh
    23 SEP, 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!
    Reply
  • Gluck543
    12 NOV, 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.
    Reply