Apple Walnut Bundt Cake (One Bowl)

Why You Will Love This Recipe

• It has a crisp chewy crust, soft moist center, and is filled with sweet apple chunks and warm spices like cinnamon and nutmeg.
• This old-fashioned fresh apple cake is so easy to make you only need one bowl. Plus because it is a bundt cake there is no frosting to worry about.
• Because it is made with oil this moist cake will stay that way for days.
• Bundt cakes are meant to feed a crowd, which makes them great for parties this fall season.

What Kinds of Apples Are the Best for Baking?

When baking with apples you want to look for apples that will hold their shape and not turn to mush when they are baked. Granny smith apples are tart apples that are typically the go-to apple when baking but they are not your only option.

I think Honey Crisp apples are one of the best apples. It is my favorite apple to eat, which means I always have them on hand. It's not too sweet crisp texture holds up well when baked.

Other Apple Varieties to Try:

• Jonagold: These apples are a cross between Jonathan and Golden Delicious apples. They are tart and sweet and hold up well in the oven. They do not store well so make sure to use them up quickly.
• Fuji: Sweet, juicy and widely available these firm apples are great for baking.
• Braeburn: Another crisp apple that has a spicy-sweet flavor and remains juicy but not mushy when baked.
• Mutsu or Crispin: This apple has firm flesh that holds up well when heated.
• Pink Lady: These apples have a balanced sweet and tart flavor and will retain their shape when baked.

Do You Have to Peel the Apples Before Adding Them to the Cake?

I like to leave the peels on the apples. For one, I'm lazy, and peeling the apples takes more work. Secondly, I like to think the extra nutrients and fiber the peels add make this cake "healthier." Therefore having a second piece can be justified. Peel or no peel is up to you. This is a fantastic cake either way.

In a large bowl, cream together the brown sugar and oil until light and fluffy.

Stir in the eggs and vanilla.

Add the dry ingredients (flour, cinnamon, baking soda, nutmeg, and salt.)

Fold in the apples and nuts using a rubber spatula. The batter will be very thick, like cookie dough.

Pour into the prepared bundt pan. Bake for one hour or until an inserted toothpick comes out clean.

This is my favorite bundt pan for baking. Its design is simple with fewer nooks and crannies so I don't worry about my cake sticking.

Let the cake cool for about 20 minutes in the pan and then invert onto a wire rack.

Serving Suggestions

You could simply sprinkle a little powdered sugar on top. But I think this spiced apple walnut bundt cake is delicious when served with vanilla ice cream and caramel sauce.

Storage

Store leftovers in an airtight container for up to 5 days.

Freezing

If you happen to have leftovers of this perfect apple cake, make sure the cake is completely cool and then slice it into individual servings. Wrap each slice in two layers of plastic wrap and one layer of foil. Then place all of the slices into a zip-top bag and label with the date and contents. Freeze for up to 3 months. The longer the cake is in the freezer the dryer it will become.

To serve, remove the slices from the freezer and allow them to thaw at room temperature.

Tips

I love bundt cakes. No layering, no icing, they couldn't be easier and they feed a crowd. Here are some tips to make sure your cakes release easily from the pan.

• Use a nonstick pan that is free of scratches. 
• Grease your pan with cooking spray or softened butter.
• Release the cake from the pan while it is still warm. When the cake is still warm, the oil hasn't had a chance to solidify which helps the cake to release.