Apple Walnut Bundt Cake
"This is the perfect apple cake for fall. It stays moist and flavorful for 5 days at room temperature, up to 10 days refrigerated. Because it is made with oil, it can be enjoyed at room temperature or cold...."
INGREDIENTS
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150 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs)
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100 grams or 1 cup walnut halves
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300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour
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5.5 grams or 1 teaspoon baking soda
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6 grams or 1 teaspoon fine sea salt
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4.4 grams or 2 teaspoons ground cinnamon
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4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced
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269 grams or 1 1/4 cups (296 ml) canola or safflower oil
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200 grams or 1 cup granulated sugar
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163 grams or 3/4 cup light brown sugar
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2 teaspoons (10 ml) pure vanilla extract
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Caramel Sauce and Glaze (optional)
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The pan must be a minimum 12 cup capacity, such as a Nordic Ware Anniversary Bundt Pan with 10 to 15 cup capacity, or a 12 cup Bundt pan, coated with baking spray with flour; or a 16 cup two-piece angel food pan, bottom lined with parchment, then coated w
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