Apple Walnut Bundt Cake
This is the perfect apple cake for the fall season, but it can be enjoyed any time of the year. It is great to have this Bundt cake in your repertoire as it is easy to make and 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. A caramel glaze is an optional but fabulous accompaniment.
Download a PDF version of Rose Levy Beranbaum’s Apple Walnut Bundt Cake recipe.
SERVES 12 TO 14
OVEN TEMPERATURE: 350°F/175°C
BAKING TIME: 50 to 60 minutes
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.
3 large eggs, 150 grams/½ cup plus 1½ tablespoons (140 ml)
walnut halves, 100 grams/1 cup
bleached all-purpose flour, 300 grams/2½ cups (lightly spooned into the cup and leveled off)
baking soda, 5.5 grams/1 teaspoon
fine sea salt, 6 grams/1 teaspoon
ground cinnamon, 4.4 grams/2 teaspoons
4 large tart apples (657 grams/1½ pounds), 525 grams (diced)/4 cups (diced)
canola or safflower oil, 269 grams/1¼ cups (296 ml)
granulated sugar, 200 grams/1 cup
light brown sugar, 163 grams/¾ cup
pure vanilla extract, 2 teaspoons (10 ml)
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 to 1/8 to 1/4 inch dice.
MAKE THE BATTER
1. 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.
2. Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
3. 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
4. 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
5. 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 1½ hours.
Store airtight: Room temperature, 5 days; refrigerated, 10 days; frozen, 2 months.
This recipe is drawn from Rose’s Baking Basics, available on Amazon. Read more about Rose Levy Beranbaum in the fall 2020 issue of Hue magazine.