Tender, moist, and bursting with apples this One Bowl Old Fashioned Chunky 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 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.
- Easy to make you only need one bowl.
- Because it is made with oil this cake stays moist for days.
As an added bonus this cake will make your house smell AMAZING! Who needs candles when you have a fresh apple cake baking in the oven?
What kind of apples are 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 typically the go-to apple when baking but they are not your only option. My personal favorite is the Honey Crisp apple. 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.
What is your favorite baking apple? Let me know in the comments below.
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.
When peeling apples the right tools really do make the job easier. This Y peeler is sharp and makes peeling apples and other produce quick and easy.
If you are peeling larger quantities of apples, I recommend these two items that will make the task much easier.
I have had this apple peeler for several years. It is simple to use and easy to clean.
Recently I was gifted a peeler attachment for my Kitchen Aid mixer. It is great for peeling and slicing apples, but it also does a good job of spiralizing other fruits and vegetables.
Watch it in action
Ingredients
Nothing fancy here. You probably already have everything you need to make this cake.
Brown Sugar: Brown sugar adds a rich caramel flavor to this cake. When measuring brown sugar be sure to pack it into the cup.
Oil: Oil is what makes this cake so moist. Use any neutral oil like canola or vegetable oil.
Eggs: Use large room temperature eggs.
Vanilla: This recipe uses a full tablespoon of pure vanilla extract.
Flour: Regular all-purpose flour works great in this recipe.
Spices: This cake is filled with lots of cinnamon and nutmeg.
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 dessert recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which is saltier 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: I love apples. This cake is filled with four cups of them. Be sure to use a firm apple that won't become mushy when it is baked.
Nuts: Feel free to use either walnuts or pecans. Both will be delicious.
Directions
Preheat the oven to 350 degrees F and grease a 9 inch Bundt pan.
In a large bowl, cream together the brown sugar and oil until light and fluffy.
Stir in the eggs and vanilla.
Add the 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.
Allow to cool for about 20 minutes in the pan and then invert onto a wire rack.
Can you make this cake in a 9x13 cake pan?
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. 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.
How do you know when the cake is done?
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 it should spring back. You can also insert a toothpick. If the toothpick 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.
Serving
You could simply sprinkle a little powdered sugar on top. But I think this Apple and Walnut Cake is delicious when served with vanilla ice cream and caramel sauce.
Storing
Store leftovers in an airtight container for up to 5 days.
Freezing
If you happen to have leftovers, make sure the cake is completely cool and then slice 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.
Old Fashioned Spiced Chunky Apple Walnut Bundt Cake (One Bowl)
Tender, moist, and bursting with apples this One Bowl Old Fashioned Chunky Apple Walnut Bundt Cake will be your new favorite fall dessert.
Ingredients
- 2 cups (426g) brown sugar
- 1 cup (198g) canola or other neutral oil
- 2 large eggs
- 1 tablespoon vanilla
- 3 cups (360g) flour
- 3 teaspoon cinnamon
- 2 teaspoon baking soda
- 2 teaspoon nutmeg
- 1 teaspoon salt
- 4 cups (452g) - chopped and peeled apples
- ½ cup (57g) chopped walnuts or pecans
Instructions
- Preheat the oven to 350 degrees F and grease a 9 inch Bundt pan.
- In a large bowl, cream together the brown sugar and oil until light and fluffy.
- Stir in the eggs and vanilla.
- Add the 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.
- Allow to cool for about 20 minutes in the pan and then invert onto a wire rack.
Notes
Serving
You could simply sprinkle a little powdered sugar on top. But I think this Apple and Walnut Cake is delicious when served with vanilla ice cream and caramel sauce.
Storing
Store leftovers in an airtight container for up to 5 days.
Freezing
If you happen to have leftovers, make sure the cake is completely cool and then slice 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.
Nutrition Information:
Yield: 12 Serving Size: 1 SliceAmount Per Serving: Calories: 325Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 429mgCarbohydrates: 62gFiber: 3gSugar: 34gProtein: 6g
This information is provided as a courtesy and is an estimate only. This information comes from an online calculator. Although raspberriesandkohlrabi.com attempts to provide accurate nutritional information, these figures are only estimates.
Try one of these other deserts.
- Peanut Butter Chocolate Chip Cookies with a Caramel Center
- Fresh Mint Chocolate Chip Cookies
- Fudgy Nutella Brownies
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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!