Nothing says autumn more than apples! I’m always so excited for September to hit so we can go to the orchard which is exactly what we did last weekend. Erik and I spent a cool, crisp afternoon picking out the best, brightest and ripest apples to bring home. And we got a lot too! So now, I have plenty of apples to work with as I begin my fall baking.
First up on the list is my Apple Walnut Bundt Cake with Cream Cheese Frosting! I will tell you right now, it is truly as delicious as it looks. The toasted walnuts, the sweet aroma of cinnamon and of course the tart apples all make this cake a fall treat you’re going to want to make year after year.
I know you’ll want to skip right down to the recipe, but there are some important steps in this that I really recommend you follow.
Making The Tasty Bundt Cake Batter
When you have something as delicious as apple cake, I find it best to not make the spices overbearing. That’s why this recipe only calls for cinnamon which gives it a nice, spiced flavor while not overwhelming the taste of apple.
The brown sugar gives the cake an extra richness and color, and with everything combined is just perfection.
Additionally, I mix the cake batter all in one bowl. This makes for an easy cleanup! Simply mix together the flour, granulated sugar, brown sugar, cinnamon, salt and baking powder in the bowl of a stand mixer fitted with the paddle attachment.
Then gradually add in the oil, milk, yogurt and vanilla. Continue to stir until thoroughly mixed.
No apple cake would be complete without some delicious apples. Make sure to use apples that are good for baking. I like to use Honeycrisp or Mutsu. There are lots of other varieties good for baking too such as Braeburn, Cortland, Fuji, Golden Delicious and Granny Smith.
When you have your apples picked out, just wash, peel and chop them into small chunks as shown above. You want to end up with three cups of apples, which depending on the size of your apple, will be about 4 or 5 apples.
You’ll want to fold the apples into the prepared batter with a rubber spatula. This way, the apples will not get smashed and will maintain their shape. Fold in the walnuts as well, make sure the apples and walnuts are well incorporated into the batter.
Preparing the Bundt Pan
Prepare your bundt pan after your batter is ready. If you prepare your pan before hand, the oil will begin to run down the sides of the pan and pool at the bottom. It’s best to prepare it right before you’re ready to pour the batter into the pan.
To prepare your pan, grease the sides with a bit of oil. You’ll need to use a pastry brush to really get into all the grooves of the bundt pan. Make sure to grease the inside cone as well as the sides. Then add about 1 tbsp. of flour and shake around the pan to coat the sides. This will help prevent the cake from sticking and ensure that it will come out in one piece! Then, pour the batter into the pan and bake for 1 hour at 350 °F.
When the cake comes out of the oven, let it sit in the pan for 10 minutes. You don’t want to let it cool completely in the pan or it will be very likely to get stuck. Removing it too soon can result in the cake falling apart though. So 10 minutes usually seems to work perfectly! After it’s cooled for 10 minutes, run a butter knife around the edge of the pan to help loosen the cake. Don’t forget to loosen the cake from the center of the pan as well. Then, carefully flip the cake onto a cooling rack and let cool completely.
How to use the cooling rack
It is imperative to use a cooling rack for this step for several reasons. First of all it will give the cake an elevated spot to sit so that the whole cake is exposed to air flow and will cool better. Secondly, when you go to frost your cake the extra icing will drip down past the cooling rack instead of ruining the bottom of your cake. And third, when you go to transfer your cake it will transfer easily instead of being stuck to the plate from being placed there while hot. It’s definitely easiest to do this with a cake lifter. Without a cake lifter, you’re bundt cake may crumble or break upon lifting. If you don’t use one, be extra careful when lifting!
How to make the Frosting
When making the frosting for your bundt cake, it is important to get the right consistency so that it can be drizzled over the bundt cake. That means making it a bit more runny than your typical icing you would put on cupcakes.
In order to achieve that perfect consistency, I like to mix the cream cheese and powdered sugar together first. Once they are thoroughly mixed, it is easier to see the consistency as you add the milk.
I use my stand mixer for making this icing because it always yields such beautiful results. You’ll know the icing has reached perfect drizzling consistency when it runs off the paddle attachment as you lift it out of the icing.
Drizzle the icing over the bundt cake and top with additional toasted walnuts!
Voilá! Enjoy your Apple Bundt Cake! Serve it on a beautiful cake stand and you’ll be good to go.