Name: Apple Walnut Bundt Cake
Yield: 12–14 servings
Ingredients: 150 grams or 1/2 cup plus 1 1/2 tablespoons (140 ml) eggs (about 3 large eggs); 100 grams or 1 cup walnut halves; 300 grams or 2 1/2 cups (lightly spooned into the cup and leveled off) bleached all-purpose flour; 5.5 grams or 1 teaspoon baking soda; 6 grams or 1 teaspoon fine sea salt; 4.4 grams or 2 teaspoons ground cinnamon; 4 large tart apples (657 grams or 1 1/2 pounds) / 525 grams or 4 cups diced; 269 grams or 1 1/4 cups (296 ml) canola or safflower oil; 200 grams or 1 cup granulated sugar; 163 grams or 3/4 cup light brown sugar; 2 teaspoons (10 ml) pure vanilla extract; Caramel Sauce and Glaze (optional); 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 with baking spray with flour

Five slices of bundt cake on dark blue and teal plates with remaining whole caramelglazed cake pushed to the corner.

Photo by Matthew Septimus

This is the perfect apple cake for the fall season, but it can be enjoyed any time of the year. It is great to have this Bundt cake in your repertoire as it is easy to make and 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. The caramel glaze is an optional but fabulous accompaniment.

Note on Apples

For baking it is best to choose tart apples with a low water content so that they hold their shape after softening on baking. If a recipe calls for several apples, it is great to use a combination. Some of my favorites are Macoun, Rhode Island Greening, Empire, and Cortland. To get perfect slices for a galette, cut the apple in half and use a melon baller to remove the core.