Apple Walnut Cake (Apfel Walnuss kuchen)

Stuffed with cinnamon apples and walnuts, this apple walnut cake is the perfect fall cake especially with a 2 ingredient apple cider glaze!

Can I freeze Apple Bundt Cake?

Yes! I recommend freezing pre-glazing but you can definitely do it after. I like to cut the individual slices, wrap them in plastic wrap and then place all of the wrapped slices in an airtight freezer bag. To defrost simply take the slice out the night before and let it defrost in the fridge overnight.

What Apples should be used in a cake?

This cake only uses chunks of apple mixed into the batter and no grated apple so it’s really up to you which apple you want to use. I love use a honey crisp or granny smith apple because they hold their shape and flavor when baked.

What can I use instead of walnuts?

I actually first tested this cake with pecans and think they make an amazing substitute for walnuts in this cake!

Additional Recipes to try:

• Apple Streusel Pie
• Cherry Coffee Cake – Kirschkuchen
• Fried Apple Rings – Apfelringe

Tips for making an Apple Walnut Cake

• Be sure your eggs are at room temperature and the butter is soft. If your home is cold, you may want to cut the butter into chunks and microwave for 5-10 seconds just until soft. Otherwise you will have to over mix the batter to get the butter to blend in fully.
• Prep the apple and walnut add ins before starting on the batter, this will give the cinnamon and sugar a chance to soak into them.
• When grinding the portion of the walnuts that should be fine, I like to use a blender but be sure to shake it or scrape down the sides in between so that you don’t end up with walnut butter.
• My two top tips for getting a bundt cake out are to first use a Nordic Ware Bundt Pan (they are the BEST!) and second use a baking spray that has flour in it.
• Allow the bundt cake to cool for at least 20 minutes but don’t let it sit for hours before tipping it out.
• I love to top it with a heavy dusting of powdered sugar or a simple apple cider glaze made with just apple cider and powdered sugar.

Ingredients

• All Purpose Flour: Any all purpose flour should work for this! I have not yet tried any other flour with this recipe.
• Granulated Sugar: Sugar is added to both the apple and walnut add ins as well as the batter.
• Baking Powder: Baking powder is what leads to the rise of this cake because it is a heavy batter, so it’s important that it is not expired.
• Egg: This recipe uses 6 standard large eggs. It is very important that they are at room temperature, otherwise they won’t incorporate well into the batter.
• Butter: I always use unsalted butter when baking, this also needs to be very soft but not melted to incorporate well into the cake.
• Vanilla Extract: Vanilla adds a touch of flavor and enhances the sweetness.
• Apples: I use two large honey crisp apples for this recipe – I highly recommend peeling them!
• Walnuts: Be sure to purchase un roasted and unsalted walnuts for this recipe. You can also substitute pecans for walnuts if you prefer.
• Lemon Juice: Lemon juice is mixed with the apples to prevent browning and balance out the sweetness.
• Cinnamon: Cinnamon is always great to add warmth and enhance apple flavor.

How to make Apple Bundt Cake

• Preheat the oven to 350 F and place a rack in the center of the oven.

Apple + Walnut Add-Ins

• Peel and core the apples. Dice them into 1/2″ chunks and add them into a medium sized mixing bowl.
• Squeeze the lemon juice over the top and stir to combine. Then, add in the cinnamon, sugar, and roughly chopped walnuts. Stir together and set aside.

Make the batter

• In the bowl of a stand mixer whisk the flour, sugar, and baking powder together.
• Add in the eggs, soft butter, and vanilla extract. Use the paddle attachment to mix first on low speed and then move to high and mix until ribbony and fully combined.
• Pour the finely ground walnuts into the batter and stir to combine with a rubber spatula.
• Pour in the apple and walnut additions and fold them into the batter.

Bake the Apple Bundt Cake

• Spray a bundt pan with a baking spray.
• Pour the apple and walnut batter into the pan and even out the top.
• Bake in the preheated oven for 45-50 minutes until golden brown and a toothpick inserted in the center of the cake comes out clean. You may have to poke around a little to make sure you don’t hit an apple.
• Rotate the cake after 30 minutes to ensure even baking.
• Once baked take the pan out of the oven and leave it to cool on a wire rack for at least 20 minutes. Then place a second wire rack over top of the cake. Holding onto the bundt pan and the top rack, flip the cake over – it should release easily out of the pan.

Optional Apple Cider Glaze

• Once cooled I like to top the cake with either a heavy dusting of powdered sugar or an apple cider glaze.
• To make the glaze add about 150-200 grams of powdered sugar into a bowl and add a tablespoon at a time of apple cider. Whisk to combine and keep adding apple cider until your desired consistency.
• Then, pour the glaze over top of the cake.

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