Apple walnut Bundt cake recipe for a delightful treat

Ingredients for Apple walnut bundt cake

• 150 g eggs (about 3 large eggs)

• 100 g walnut halves

• 360 g plain flour (lightly spooned into the measuring jug and levelled off)

• 5.5 g baking soda

• 6 g fine sea salt

• 4.4 g ground cinnamon

• 657 g tart apples (peeled, cored, and diced)

• 269 g canola oil (or safflower oil)

• 200 g caster sugar

• 163 g light brown sugar

• 10 ml pure vanilla extract

• Caramel sauce and glaze (optional)

For the pan:

• Minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10–15 cup capacity, or a 12 cup Bundt pan, coated with baking spray containing flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated with baking spray containing flour

How to make Apple walnut bundt cake

1. Twenty minutes before toasting the walnuts, position an oven rack in the lower third of the oven and preheat to 175°C.

2. Thirty minutes to 1 hour ahead of baking, place the eggs on the counter to reach room temperature (approximately 19–24°C).

3. Toast and chop the walnuts: Spread the walnuts evenly on a baking tray and toast in the oven for 5 minutes until fragrant.

4. Transfer the walnuts to a clean tea towel and rub them together to loosen the skins. Discard any loose skins and allow the nuts to cool completely. Chop them to a medium coarse consistency.

5. In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon.

6. Peel, core, and dice the apples into 0.5–0.6 cm pieces.

7. In the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated sugar, brown sugar, and vanilla extract. Attach the flat beater and mix on medium speed for 1 minute until fully combined.

8. Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.

9. Detach the bowl from the stand mixer and use a large spoon to stir in the chopped apples and walnuts. Spoon the batter into the prepared pan.

10. Bake for 50–60 minutes, or until a wire cake tester inserted into the centre comes out clean and the cake springs back when lightly pressed in the centre.

11. Allow the cake to cool in the pan on a wire rack for 30 minutes. If using a straight-sided pan, run a metal spatula around the edges of the cake.

12. Invert the cake onto a wire rack lightly coated with non-stick spray and let it cool completely for about 1.5 hours.

13. Drizzle caramel sauce and glaze over the cake once it has been unmoulded.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.