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. The caramel glaze is an optional but fabulous accompaniment.
Ingredients
12–14 servings
Baking Equipment
Preheat the oven:
Step 1
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:
Step 2
Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
Step 3
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.
Step 4
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
Step 5
Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
Make the batter:
Step 6
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.
Step 7
加入面粉混合物,在低速20击败seconds, just until incorporated. Scrape down the sides of the bowl.
Step 8
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:
Step 9
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:
Step 10
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.
Step 11
Drizzle Caramel Sauce and Glaze over the cake after unmolding.
For baking it is best to choose tart apples with a low water content so that they hold their shape after softening on baking. If a recipe calls for several apples, it is great to use a combination. Some of my favorites are Macoun, Rhode Island Greening, Empire, and Cortland. To get perfect slices for a galette, cut the apple in half and use a melon baller to remove the core.
Leave a Review
Reviews (35)
Back to TopI have made this cake several times and always a success. It is moist and flavor full. I use Bakers Joy to coat the bunch pan easily. Look forward to making it again this weekend after apple picking.
Debora
Gardiner ME
9/28/2022
Okay, so a combo of dietary stuff and mishaps forced me to make a bunch of changes….and it still tasted great! This is the sign of a great recipe. For me, the key is the apples. Don’t skimp on the quantity, even though it seems insane. Dice the apple on the small side, I ended up grating the last one. I am gluten free and subbed a mix of coconut, garbanzo and almond flour. Worked fine because the cake is mainly apple and nuts. I had to sub agave for sugar, and only put in 3/4 of a cup- perhaps I cut back a bit much. I subbed pecans for walnuts. Doubled the spices and added cardamom. And then…. Couldn’t find my Bundt pan! Yikes! So I made it into muffins, like 16. Believe it or. To, this ended up being an ideal solution. I had NONE of the baking issues described by others. It baked in a bit less time. What a perfect snack with a cup of tea.
Dp215
NYC
12/8/2021
This is a really delicious cake. Ive made it twice now, and in my opinion the sauce is a must. However - I think its important to note that this is a very sticky batter and on both occasions I have had issue with getting it out of the bundt pan in one piece after baking. The second time I tried the "cake goop" hack but it didnt really seem to help. Luckily, because the cake is so moist, i was able to piece it back together after. The caramel sauce really helps to mask any user error in this regard.
Alex
Chicago
10/14/2021
Perfect cake for Rosh Hashana or any fall celebration. The cake needs to cook longer than specified. Mine was a little raw inside, so I slice it and broiled it right before serving which warmed and toasted it. I chopped the apples in 1/2" dice and 1/4-1/3" dice would be better. I might also add a few more spices next time.....maybe cardamon or allspice.
Starchgirl
Cleveland
9/7/2021
I made this cake as instructed and it was fabulous! It is VERY moist. I did make the caramel sauce, but didn't have a thermometer so had to guess and overcooked it a bit. It's even a great cake for breakfast.
jakeini
Charleston, SC
12/15/2020
I made this recipe exactly as instructed and loved it. Everyone that I shared it with loved it too. I didn't make the caramel sauce and didn't think it needed it. Moist, delicious and not too sweet.
cakes
Toronto, Canada
12/14/2020
Beware of the baking time! I baked it as directed, tested it to make sure it was done, let it sit in the Bundt pan for 30 minutes, flipped it over and the middle was raw and oozing! I had to kind of put it back together and bake it for another 30 minutes. All in all a nice recipe for autumn and wouldn’t change anything else. Definitely make the caramel topping! Duh, everything’s better with Caramel
lynnbunti
Pittsburgh
11/21/2020
Loved it. Easy and gorgeous.
baydar
Cincinnati, OH
2/11/2020
I have made this cake 4 times - since October! It is very moist and the quantity of apples is perfect.
thune62
Athens, GA
1/29/2020
Also, to add to my recent review I toasted the walnuts in 1/2 cup butter and browned the butter at the same time. Strained the walnut essenced, browned butter into a measuring cup and added the oil to equal 1 1/4 cups. The browned butter and extra toasty nuts were wonderful.
imaginethat90
Seattle, Wa
11/13/2019
Definitely very goooooood. As another reviewer mentioned, it looks like WAY too much apple, but it works out. Different from another viewer I would NOT in any circumstance add more apples. This amount is not too much nor too little. I would have liked it diced smaller in hindsight, but still good. I had to bake mine for almost 20-30 minutes extra than the stated time and it made the edges quite crispy, yet not burnt. I did enjoy it, but wouldn't have minded it a normal texture, too. I have made the caramel sauce to go with it and it's such a great accompaniment.
imaginethat90
Seattle, WA
11/13/2019
I made it without the nuts to avoid allergy issues. I liked it, but wouldn't rave about it. Next time I'll use more apples, maybe as much as 5 c., that should help.
MdMoray
MD
11/6/2019
Excellent cake! It was very good and everyone loved it. I made the caramel sauce but it got too hard to pour so we just threw it in the microwave for a few minutes to soften it.
lynnw1
11/5/2019
This is a wonderful cake that I have already made several times. I didn't make the glaze but instead dusted the top with powdered sugar. I love it, the family loves it, friends love it and I've been asked for the recipe. Definitely a keeper
Anonymous
NY
11/1/2019
Everyone asked for the recipe!
f9o8o7d6
Utah
10/28/2019
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