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Afternoon Kaffee, Breakfast, Cake, Recipes  /  October 23, 2022

Apple Walnut Cake (Apfel Walnuss kuchen)

by Red Currant Bakery
Jump to Recipe Print Recipe

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

Side view of apple walnut bundt cake with an 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 for apple bundt cake laid out and labeled on a counter top.

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.
Overhead view of apple walnut cake, cut into slices on a white plate with a cake server.

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.
Process images showing how to make the apple and walnut add ins for the bundt cake.

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.
Process images showing how to make the apple and walnut cake 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.
Process images showing how to bake the apple bundt cake.

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.
Image that requests readers to rate and review the recipe.
Side view of apple walnut bundt cake with an apple cider glaze.
Print Recipe

Apple Walnut Bundt Cake

Stuffed with cinnamon apples and walnuts, this apple walnut cake is the perfect fall cake especially with a 2 ingredient apple cider glaze!
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Afternoon Kaffee, Breakfast, Dessert
Cuisine: American, German
Keyword: apple, Bundt Cake
Servings: 18
Calories: 283kcal

Equipment

  • Stand Mixer
  • Bundt Pan

Ingredients

Apple + Walnut Add-Ins

  • 425 grams apples honey crisp *weight is before peeling
  • 1/2 lemon juiced
  • 100 grams walnuts roughly chopped
  • 50 grams granulated sugar
  • 2 teaspoons cinnamon

Batter

  • 225 grams ap flour
  • 100 grams granulated sugar
  • 2 teaspoons baking powder
  • 6 eggs room temperature
  • 200 grams butter softened
  • 1 teaspoon vanilla extract
  • 150 grams walnuts finely ground

Instructions

  • 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.

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

  • Spray a bundt pan with a baking spray that has flour in it.
  • 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.

Glaze *Optional

  • 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.

Notes

This cake is incredibly moist because of the eggs and apples so will keep for quite a few days in an airtight container. If you are in a warm and humid climate, I would store it in the fridge to prevent mold growth.
If you are concerned about a bundt pan, be sure to use a Nordic Ware pan as they have a nonstick coating and I like to use Baker’s Joy baking spray with flour. 
Instead of the glaze, the cake is also delicious with just a simple powdered sugar dusting.

Nutrition

Serving: 1slice | Calories: 283kcal | Carbohydrates: 23g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 140mg | Potassium: 124mg | Fiber: 2g | Sugar: 11g | Vitamin A: 373IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

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2 comments

  • Kitty
    October 28, 2022

    I wish your recipes were in measurements I did not have to look up and convert. Your recipes and photography are delicious looking.

    Reply
    • Red Currant Bakery
      November 4, 2022

      Hi Kitty! I completely understand – however, if you are able to buy a food scale I highly recommend it! You will no longer need to look up and convert anything and it will be much more accurate. I hope that helps!

      Reply

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