Apple Walnut Bundt

Barbara Oseland


This cake is so very good! I had made this a month or so back while on a baking spree. I ended up freezing partial or whole loaves of bread, cakes, rolls, etc. This one was so very very good on its own fresh, no glaze here! I froze the other 3/4 of the cake for a later time, to just pull out in 4ths. It was even BETTER after being frozen and thawed a day in the fridge! This is one of the best cakes I have made.


★★★★★ 1 vote

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  • 2 c
    apples - peeled, cored and diced
  • t Tbsp
    white sugar
  • t tsp
    ground cinnamon
  • 3 c
    all-purpose flour
  • 3 tsp
    baking powder
  • 1/2 tsp
  • 2 c
    white sugar
  • 1 c
    vegetable oil
  • 1/4 c
    orange juice
  • 2 1/2 tsp
    vanilla extract
  • 1 Tbsp
    orange zest
  • 4
  • 1 c
    chopped walnuts
  • 1/4 c
    confectioners' sugar for dusting - optional

How to Make Apple Walnut Bundt


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon; set aside. Sift together the flour, baking powder and salt; set aside.
  2. In a large bowl, combine 2 cups white sugar, oil, orange juice, orange zest, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.
  3. Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.
  4. Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar if desired.
  5. Note:
    If freezing, let cake cool completely and wrap with plastic cling wrap and place in freezer bag(s). Do not put glaze or dusting sugar on until ready to serve.

Printable Recipe Card

About Apple Walnut Bundt

Course/Dish: Cakes

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