Apple Bundt Cake.

Sometimes, when the weather turns colder, I need something sweet. Not super sweet, just something to take the craving away. Or, as my husband says, “make it and i will eat the whole thing”. Autumn apples, warm cinnamon, toasted walnuts, what isn’t to love? And the best way is serve with warm caramel sauce drizzled over. May need to make it again today. And PS- great for breakfast!

Beauty Shot:

Apple Bundt Cake.


Apple Mixture:

6 Apples cored, peeled & chopped ( I used granny smiths. However any firm baking apple will work well)

1/4 C Sugar

1 T Good Cinnamon


1 C Granulated Sugar

1 C Brown Sugar

4 Eggs ( I use brown large)

1 Tsp Vanilla extract

1/4 C Orange Juice

Pinch of Nutmeg

1 C Canola Oil (going to try olive oil next time- but not EVOO)

1 Tsp kosher salt

1 T Baking Powder

2 3/4 C Flour

1 C Toasted Walnuts, rough chop

For Serving:

Best Caramel Sauce you can afford, warmed. Make your own if you have the time!

Putting it together:

Mix the cinnamon and sugar together in large bowl. Add the apples and toss well. Apples should be covered in the mix. Set aside while mixing the dough.

(No, not drinking this early! Getting ready for a road trip!)

Prep your bundt pan with butter or cooking spray. (I use Bakers Joy)

Preheat your oven to 350F.

In mixing bowl, mix together 1 C of brown and granulated sugars, 1 C oil, eggs, orange juice and vanilla. Mix well.

In large bowl, mix together the flour, salt, baking powder, and nutmeg. Begin adding to mixing bowl in 1/3’s. (I use my KitchenAid mixer and keep it running).

Remove from mixer when thoroughly incorporated. Stir in the apples in 1/3’s till all mixed in. Make sure to scrape the apple bowl of the cinnamon/apple/juice mix into the cake batter.

Add in toasted walnuts and stir well.

Pour cake mixture into bundt pan.

Cover with aluminum foil. Place into oven with cookie sheet below the pan. ( in case of overflow). Bake for 45 minutes. Then uncover, and bake for about 45 minutes more. I begin testing at about 35 minutes. Use a cake tester to ensure cake is thoroughly baked. Remove from oven.

Let it cool for a 2-3 minutes and invert on large platter. Let cool about 10 minutes before slicing. I love it at room temp, (30 minutes) and drizzled with warm caramel sauce. Or go all out and add homemade whip cream or vanilla ice cream to the warm cake with caramel sauce. And top with additional toasted walnuts!

My mouth is drooling!