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.



For the Caramelized Apples
For the Cake
For the glaze


Instructions Checklist
  • 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.

Cook's Notes

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

Reviews (5)

46 Ratings
  • 5 star values: 17
  • 4 star values: 14
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
Love apple walnut spice cake! Have not backed in a bunt pan, always 9x5. Lovely presentation!! When making this cake I slice Granny Smith or Pippin apples saute them a few minutes in melted butter then add, cinnamon clove nutmeg coriander and a little pinch of yellow curry, move around to coat, then add dark brown sugar and allow to caramelize. If too thick I add drizzle of cider, then let it cool while preparing the batter. I always handmix as I do not have a stand, for the liquid I use an egg beater. Batter goes into a prepared pan. The apples are a bit more work as I take one slice at a time with a fork so some of the goop slips off, leave extra goop in pan add toasted nuts, cover! The apple slices sink half down the batter, each piece has apple. Once cake is done and cooled I warm a little milk or cider to thin the goop whisk in powder sugar and drizzle, let the drizzle set some! After making this a few times it will be quicker. Sorry I forgot about the walnuts till the end, I toast them as the oven preheats. The cake is great without the drizzle, but why waste all that good goop! This cake is great for a dinner party then breakfast next day!! raf
Rating: Unrated
Delicious cake!! Saved the glaze for individual slices. Perfect with or without it. Also, I used toasted pecans instead of walnuts.
Rating: Unrated
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.
Rating: 5 stars
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!
Rating: Unrated
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.