Apple Walnut Bundt Cake (One Bowl)

Slice of apple walnut cake on a white plate.

4.59 from 24 votes

Tender, moist, and bursting with apples this Apple Walnut Bundt Cake will be your new favorite dessert for the crisp fall weather.

Prep Time30

Cook Time1

Cooling Time1

Total Time2 30

Course: Dessert

Cuisine: American

Servings: Servings

Calories: 488kcal

Author: Erica Schramek

Equipment

Large Bowl
Whisk
Silicon Spatula
Bundt Pan
Wire Cooling Rack

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

US Customary - Metric

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

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

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.

Nutrition