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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.

Source: Martha Stewart Living, October 2011
Total Time Prep Servings

Ingredients

For the Caramelized Apples

For the Cake

For the glaze

Directions

Cook's Notes

Glazed cake can be stored at room temperature for up to 3 days.

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Reviews

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How would you rate this recipe?
44
  • 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

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