Tender, moist, and bursting with apples this Apple Walnut Bundt Cake will be your new favorite fall dessert.
If you only make one cake this fall, let it be this apple cake. This cake has been a family favorite for years.
This Fresh Apple Cake recipe was passed down from my great-grandmother. She passed away when I was very young so I don't have any real memories of her. But I do feel close to her whenever I make one of her recipes.
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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 and you don't need a mixer.
- 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.
As an added bonus this cake will make your house smell AMAZING! Who needs candles when you have the best apple cake baking in the oven?
This is one of my favorite recipes to make during apple season. A few more favorites include these Sourdough Apple Cinnamon Muffins, Sourdough Apple Cookies, these Apple Cinnamon Scones, this Pork and Apple Stew, these Chicken Apple Meatballs, these Apple Raspberry Muffins, and this Kale and Apple Salad.
Recipe Ingredients
Nothing fancy here. You probably already have everything you need to make this Apple Bundt Cake Recipe.
Brown Sugar: Brown sugar adds a rich caramel flavor to this cake. When measuring brown sugar be sure to pack it into the cup. Feel free to use either light brown sugar or dark brown sugar. Both will work for this recipe.
Oil: Oil is what makes this cake so moist. Use any neutral oil like canola or vegetable oil.
Eggs: Use large room temperature eggs.
Flour: Regular all-purpose flour works great in this recipe. For accuracy, the best way to measure the flour is by using a digital kitchen scale.
Tip: If you don't have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.
Baking Soda: Baking soda gives this cake lift. Check the expiration date to make sure yours is fresh.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Apples: This cake is filled with four cups of apples. Be sure to use a firm apple that won't become mushy when it is 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.
Nuts: Feel free to use either walnuts or pecans. Both will be delicious.
See the recipe card for full information on ingredients and quantities.
Step by Step Directions
Preheat the oven to 350°F (180°C) and grease a 9-inch Bundt pan.
Step 1: Preheat the oven to 350°F (180°C) and grease a 9-inch Bundt pan.
In a large bowl, cream together the brown sugar and oil until light and fluffy.
Step 2: Stir in the eggs and vanilla.
Step 3: Add the flour, cinnamon, baking soda, nutmeg, and salt. Stir to combine.
Step 4: Fold in the apples and nuts using a rubber spatula. The batter will be very thick, like cookie dough.
Step 5: Pour into the prepared bundt pan. Bake for one hour or until an inserted toothpick comes out clean.
Step 6: 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 cake is delicious when served with vanilla ice cream and caramel sauce.
Storage and Freezing Instructions
Store leftovers in an airtight container for up to 5 days.
To Freeze: 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.
Frequently Asked Questions
There are lots of grooves inside of a bundt pan. It is important to make sure the pan is well greased so that the cake will release easily. Use a pastry brush to coat the inside of the pan with melted butter or spray the inside of the pan with nonstick cooking spray.
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.
Slide a thin knife around the edge of the pan and the center hole to gently loosen the cake. Invert the cake onto a wire rack and give it a quick jiggle to remove the cake.
Yes, you can. Preheat the oven to 325°F and move the oven rack to the upper third of the oven. Spray your 9x13 pan with non-stick spray. Pour the batter into the prepared pan. Bake for 45-50 minutes. Remove the cake from the oven and allow it to cool in the pan before slicing.
If you decide to use a glass pan like this 9x13 Pyrex dish, remember that glass takes longer to heat up but holds on to that heat once it does. Reduce the oven temperature to 300°F.
You could also bake this cake in a tube pan that is normally used for angel food cake.
Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
There are several cues to when this cake is fully baked. Check the color. It should be a dark golden brown. Lightly press on the cake with your finger if the cake springs back it is done. You can also insert a toothpick or cake tester. If the toothpick or cake tester comes out clean with just a few crumbs but no raw batter the cake is done.
If you want to be really accurate you can use my favorite instant-read probe thermometer. Insert the thermometer into the center of the cake avoiding the bottom of the pan. The temperature should be between 200-205°F.
Expert Tips
- Use a nonstick pan that is free of scratches.
- Grease your pan with cooking spray or softened butter.
- Save time by not peeling the apples before adding them to the cake.
- Cut the apples into similarly sized pieces so that they cook evenly.
- 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.
More Delicious Desserts
Thanks for Reading!
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📖 Recipe
Apple Walnut Bundt Cake (One Bowl)
Equipment
- Large Bowl
- Whisk
- Silicon Spatula
- Bundt Pan
Ingredients
- 2 cups brown sugar
- 1 cup canola or other neutral oil
- 2 large eggs room-temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 3 teaspoon ground cinnamon
- 2 teaspoon baking soda
- 2 teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 4 cups apples chopped and peeled
- ½ cup walnuts or pecans chopped
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9 inch Bundt pan.
- In a large bowl, cream together the 2 cups brown sugar and 1 cup canola or other neutral oil until light and fluffy.
- Stir in the 2 large eggs and 1 tablespoon vanilla extract.
- Add the 3 cups all-purpose flour, 3 teaspoon ground cinnamon, 2 teaspoon baking soda, 2 teaspoon ground nutmeg, and 1 teaspoon kosher salt.
- Fold in the 4 cups apples and ½ cup walnuts or pecans 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.
- Allow to cool for about 20 minutes in the pan and then invert onto a wire rack.
Notes
- Use a nonstick pan that is free of scratches.
- Grease your pan with cooking spray or softened butter.
- Save time by not peeling the apples before adding them to the cake.
- Cut the apples into similarly sized pieces so that they cook evenly.
- 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.
Victoria says
Moist with a deep and spicy flavour. I added more apples, nuts and raisins and the result was wonderful. Only problem is the cake was made yesterday and was gone by the end of breakfast today. Will have to make another again soon.
Davida Chazan says
I have a similar recipe, but this one looks easier. Thanks!
Erica @ Raspberries and Kohlrabi says
Thank you so much for stopping by. I hope you like it!