Martha Stewart Apple-Walnut Bundt Cake

Martha Stewart Apple-Walnut Bundt Cake is an easy fall spice cake made with caramelized Granny Smith apples, toasted walnuts and a cider glaze, ready in 2 hours 30 minutes. Try this classic apple bundt cake for Thanksgiving or a cozy fall brunch, since it's make-ahead friendly and keeps for days.

Cook the caramelized apples until the liquid has fully evaporated, then let them cool completely before they go into the batter. Warm, wet apples would thin the batter and leave you with a gummy cake.

Martha starts by caramelizing plain sugar in the pan, then softens tart apples in it and mashes them only slightly. The chunky, deeply sweet apple pieces bake into the crumb, while the cider glaze adds a second layer of apple flavor on top.

Martha Stewart Apple-Walnut Bundt Cake

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Course: DessertCuisine: AmericanDifficulty: Medium

Servings

10

servings

Prep time

40

minutes

Cooking time

1

hour 

Calories

480

kcal

A tender, warmly spiced crumb studded with chunky caramelized apples and crunchy toasted walnuts. The thin cider glaze sets into a sweet shell that drips down the ridges of the pan.

Ingredients

• 1/3 cup granulated sugar
  

• 1 tablespoon water
  

• 3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
  

• 2 sticks unsalted butter, room temperature, plus more for pan
  

• 3 cups all-purpose flour, plus more for pan
  

• 2 1/2 teaspoons baking powder
  

• 1/2 teaspoon baking soda
  

• 3/4 teaspoon ground cinnamon
  

• 3/4 teaspoon freshly grated nutmeg
  

• 3/4 teaspoon ground ginger
  

• Coarse salt
  

• 1 3/4 cups packed light-brown sugar
  

• 3 large eggs
  

• 1/2 cup whole milk
  

• 3/4 cup chopped toasted walnuts
  

• 1 1/2 cups confectioners' sugar, sifted
  

• 3 tablespoons apple cider
  

Directions

• Caramelize the apples: Cook 1/3 cup granulated sugar and 1 tablespoon water in a medium saucepan over medium-high heat, without stirring, until it caramelizes, about 4 minutes. Reduce the heat to low and stir in the apples.
• Soften and reduce: Cover and cook until the apples soften, about 6 minutes, then mash them slightly with a fork so they stay chunky. Cook uncovered, stirring, until the liquid evaporates, about 5 minutes, then let them cool completely.
• Prep the pan: Preheat the oven to 350 degrees. Butter a 10-inch Bundt pan, then dust it with flour and tap out the excess.
• Sift the dry ingredients: Sift the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and 1 teaspoon salt into a medium bowl. Set it aside while you cream the butter.
• Cream butter and sugar: Beat the butter and brown sugar with a mixer on high speed until pale and fluffy, about 4 minutes. Then add the eggs one at a time.
• Add flour and milk: Reduce the speed to low and add the flour mixture in 3 additions, alternating with the milk. Begin and end with flour, then mix in the caramelized apples and walnuts.
• Bake the cake: Transfer the batter to the pan and bake until the cake is deep golden brown, about 50 minutes. A toothpick inserted into the center should come out clean.
• Cool and unmold: Let the cake cool in the pan on a wire rack for 10 minutes. Then turn it out onto the rack and let it cool completely.
• Glaze the cake: Whisk the confectioners' sugar with the apple cider once the cake is cool. Drizzle it over the top, letting it drip down the sides.

Tools for this recipe

• Nordic Ware Anniversary Bundt pan, KitchenAid Artisan 5-quart stand mixer, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

How long does this apple bundt cake keep?

Martha says the glazed cake stays good at room temperature for up to 3 days. Cover it loosely or keep it under a cake dome so the glaze doesn't get sticky.

Can I use a different apple than Granny Smith?

Any firm, tart apple works, such as Granny Smith or Braeburn. Avoid soft apples like Red Delicious, because they turn mushy and can't hold up as chunks in the batter.

Can I make the caramelized apples ahead?

Yes, they need to cool completely anyway, so make them a day ahead and keep them covered in the fridge. Bring them back to room temperature before mixing them into the batter.

What if I don't have a 10-inch Bundt pan?

A 10-cup tube pan is the closest swap and bakes the same way. Grease and flour it well, and start checking for doneness a few minutes early.

How do I keep the cake from sticking to the pan?

Butter every ridge of the pan, then dust it with flour and tap out the excess. Letting the cake rest for exactly 10 minutes before turning it out also helps it release cleanly.