• 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.