Apple-honey-walnut stuffed bundt cake

sherry monfils


I have a friend who is Jewish and always makes this incredible stuffed bundt cake for Rosh Hashanah and I finally got the recipe from her but I did make it a little different than hers. I have also made this cake stuffed w/ dried blueberries, cranberries and cranberry juice. People always comment on how they love to bite into the "surprise" in the middle.

☆☆☆☆☆ 0 votes
30 Min
50 Min


1/2 c
chopped, toasted walnuts
1/3 c
dried apple pieces, chopped. you can find these in the dried fruit section
3 Tbsp
1-1/2 tsp
ground cinnamon
3-3/4 c
sifted flour
2-1/2 tsp
baking powder
1 tsp
1-2/3 c
1 c
soft butter
5 large
eggs, room temp
1-1/4 c
apple juice
2 tsp
1 can(s)
cream cheese frosting
2-3 Tbsp
apple juice


1Heat oven to 325. Spray a 12-cup bundt pan w/ cooking spray. In small bowl combine walnuts, dried apples, honey and cinnamon. Set aside.
2In large bowl combine sifted flour, baking powder and salt. In another large bowl, beat sugar and butter until fluffy. Beat in eggs, one at a time. Add apple juice and vanilla. Beat until combined.
3Slowly beat flour mix into egg/butter mix until combined. Spread 1/2 the batter into pan, smoothing it out w/ the back of a spoon. Using the same spoon, run the back of spoon in a ring around the batter to make a deep channel. Sprinkle walnut mix into channel. Press the walnut mix into batter. Spoon remaining batter over filling. Smooth the top down w/ a knife. Bake for 50 mins or until a toothpick inserted into center comes out clean. Let cake cool. Transfer to a plate. Spoon about 1/2 the container of cream cheese frosting into a micro-safe bowl. Add 2-3 tbsp apple juice. Microwave for 10 seconds or until smooth. Drizzle glaze over top of cake. If desired, sprinkle a little ground cinnamon on top of glaze.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Other Tag: Heirloom