Oh, let me tell you about my Apple Walnut Bundt Cake – it’s the kind of dessert that makes people hover around the kitchen, sniffing the air like happy little bloodhounds. That warm cinnamon-apple aroma? Pure magic. I first made this cake for my niece’s baby shower when I needed something impressive but foolproof (because let’s be real, I’m more “enthusiastic” than “precise” in the kitchen). The moment I pulled that golden-brown beauty from the oven, I knew it would become my go-to for every potluck, holiday, and “just because” occasion. What makes it special? The way the tender crumb practically melts with juicy apple bits and toasty walnuts in every bite – no fancy decorating skills required!
Why You’ll Love This Apple Walnut Bundt Cake
This isn’t just any cake – it’s the one you’ll crave after the first bite. Here’s why:
- Moist for days: The apples keep it tender, even after sitting on the counter (if it lasts that long!)
- Effortless elegance: That gorgeous Bundt shape does all the fancy work for you
- Perfectly spiced: Warm cinnamon hugs every apple chunk and walnut piece
- No mixer needed: Just a bowl and spoon – my kind of baking
- Always a hit: Works for brunch, dessert, or “I need cake at 3 PM” moments
Trust me – once you try it, you’ll understand why my family calls it “the cake that disappears.”
Ingredients for Apple Walnut Bundt Cake
Gather these simple ingredients – I promise you probably have most in your pantry already! The magic is in the details though, so let’s be precise:
- 2 cups all-purpose flour (spooned & leveled – no packing!)
- 1 cup granulated sugar for that perfect sweetness
- 1/2 cup packed brown sugar – dark brown adds the best molasses flavor
- 1 tsp baking soda – check the expiration date!
- 1/2 tsp salt to balance all the flavors
- 1 tsp cinnamon – yes, the full teaspoon!
- 2 large eggs at room temperature (they mix better)
- 1/2 cup vegetable oil for that moist crumb
- 1 tsp vanilla extract – real stuff, not imitation
- 2 cups diced apples (about 2 medium – I prefer Granny Smith for tartness)
- 1 cup chopped walnuts – toast them first for extra flavor!
See? Nothing fancy, just good ingredients treated right. Now let’s make some magic!
How to Make Apple Walnut Bundt Cake
Alright, let’s get baking! This recipe comes together like a dream – just follow these simple steps and you’ll have a showstopper in no time. The key is not to overthink it – this cake practically makes itself!
Preparing the Batter
First things first – grab your biggest mixing bowl (I always underestimate how much batter this makes!). Whisk together all your dry ingredients – flour, both sugars, baking soda, salt, and that glorious cinnamon. Get them nice and combined so every bite has that perfect spice balance.
Now make a well in the center and crack in your eggs. Pour in the oil and vanilla too. Here’s my trick: stir just until the wet and dry ingredients start coming together. A few lumps are fine – we’re not making pancakes! Overmixing makes tough cakes, and nobody wants that.
Gently fold in your apples and walnuts. The batter will be thick – that’s perfect! Those juicy apple pieces will create little pockets of moisture as they bake. Mmm, can you smell it already?
Baking and Cooling
Pour your batter into that well-greased Bundt pan (trust me, you don’t want to skip the greasing step!). Smooth the top and pop it in your 350°F oven for 45-50 minutes. Around the 45-minute mark, do the toothpick test – stick it near the center and if it comes out with just a few moist crumbs (not wet batter), you’re golden!
Here’s the hardest part – let it cool in the pan for 15 minutes before flipping it onto a wire rack. I know, the temptation is real, but patience prevents a crumbly mess! The cake needs this time to set properly. Once it’s completely cool, slice and watch everyone’s eyes light up.
Tips for the Perfect Apple Walnut Bundt Cake
After making this cake more times than I can count (okay fine, I lost count after the 12th batch last fall), here are my hard-earned secrets:
- Grease like you mean it: Get into every nook of that Bundt pan with butter or baking spray – those ridges are sneaky!
- Apples matter: Fresh, crisp ones hold their shape best (my Granny Smiths never fail me)
- Check early: Ovens vary – start testing at 40 minutes to avoid overbaking
- Toast those walnuts: 5 minutes in a dry pan = flavor explosion
- Cool completely: I know it’s torture, but slicing warm cake is a recipe for crumbs everywhere
Follow these, and you’ll get that perfect golden crust with a tender, apple-packed interior every time. Promise!
Variations for Apple Walnut Bundt Cake
Oh, the fun part – making this cake your own! Here are my favorite twists when I’m feeling adventurous (or just cleaning out the pantry):
- Nut swap: Try pecans instead of walnuts – their buttery flavor is divine
- Fruit medley: Toss in 1/2 cup raisins or dried cranberries for extra chew
- Spice it up: Add 1/4 tsp nutmeg or allspice with the cinnamon
- Boozy kick: Soak raisins in bourbon first (just don’t tell the kids!)
- Gluten-free: Use your favorite 1:1 GF flour blend – works like a charm
The beauty? This cake forgives experimentation beautifully. Just don’t skip the apples – they’re the heart of it all!
Serving Suggestions for Apple Walnut Bundt Cake
Oh, let me share my favorite ways to serve this beauty! A dusting of powdered sugar makes it look bakery-worthy (just tap your sieve from high up for that perfect snow-like effect). Pair slices with strong coffee for breakfast – yes, cake for breakfast is absolutely acceptable here. After dinner, warm it slightly and add a scoop of vanilla ice cream that melts into all those nooks and crannies. And honestly? Straight from the pan with your fingers when no one’s looking is totally valid too – I won’t tell!
Storing and Reheating Apple Walnut Bundt Cake
Here’s the best part – this cake actually gets better after a day! Just wrap it tightly in plastic or store in an airtight container at room temperature for up to 3 days (if it lasts that long). For longer storage, slice and freeze individual portions wrapped in foil – they’ll keep for 2 months. When that cake craving hits, thaw overnight or pop a slice in the microwave for 15 seconds. Pro tip: sprinkle a few drops of water on the plate before reheating to keep it moist. Now you’ve got instant comfort food anytime!
Apple Walnut Bundt Cake FAQs
I get asked about this cake all the time – here are the answers to the questions that pop up most often:
Can I use different nuts? Absolutely! Pecans work beautifully, and almonds add a nice crunch. Just keep the same measurement (1 cup chopped) and toast them first for maximum flavor.
How long does this cake stay fresh? It keeps wonderfully for 3 days at room temperature when stored properly. After that, I recommend freezing slices – they thaw perfectly for up to 2 months.
What apples work best? My go-to is Granny Smith for their tartness, but Honeycrisp or Fuji apples are great too. Just avoid super soft varieties that turn mushy when baked.
Can I make this cake ahead? You bet! Bake it the day before – the flavors actually deepen overnight. Just wait to dust with powdered sugar until serving.
Why did my cake stick to the pan? Oh honey, we’ve all been there! Next time, really get into those Bundt grooves with baking spray or butter, and let it cool for exactly 15 minutes before flipping.
Nutritional Information for Apple Walnut Bundt Cake
Okay, let’s talk numbers – but don’t let them scare you away from that second slice! Here’s the breakdown for one generous serving (about 1/10th of the cake):
- Calories: 280 (worth every one!)
- Fat: 14g (mostly the good kind from walnuts and oil)
- Carbs: 36g (hello, apples and sugar – our delicious friends)
- Protein: 4g (those walnuts pack a nutritional punch)
Now, full disclosure – these numbers might dance around a bit depending on your exact ingredients. Bigger apples? More walnuts? Different sugar brand? It’s all good – just know this cake brings joy (and some actual nutrition from all those apples and nuts) to your table!
Did you bake this beauty? I’d love to hear about it! Drop a comment below with your twists, tips, or that proud moment when your cake came out perfectly. Snap a photo too – we all need more cake inspiration in our lives!
PrintMoist Apple Walnut Bundt Cake – Irresistible 2-Ingredient Magic
A moist and flavorful bundt cake with apples and walnuts, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups diced apples
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C).
- Grease a bundt pan and set aside.
- In a bowl, mix flour, sugars, baking soda, salt, and cinnamon.
- Add eggs, oil, and vanilla, stirring until combined.
- Fold in apples and walnuts.
- Pour batter into the pan and bake for 45-50 minutes.
- Let cool before serving.
Notes
- Use fresh apples for best texture.
- Check doneness with a toothpick.
- Store in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
