Irresistible Apple Walnut Bundt Cake Recipe in 5 Simple Steps

I’ll never forget the first time I made this Apple Walnut Bundt Cake for my sister’s birthday. She’d always been a chocolate dessert person, but one bite of this beauty – with its cinnamon-kissed crumb and those irresistible walnut crunchies – and she was converted for life. That was ten years ago, and now this cake has become our family’s official “any excuse to celebrate” dessert.

There’s something magical about how the apples melt into the batter while baking, making every slice incredibly moist without being heavy. The walnuts toast up perfectly in the oven, giving each bite that satisfying texture contrast. And that warm spice aroma? It fills your kitchen with pure autumn coziness, whether it’s actually fall or not. Trust me, once you try this cake, you’ll understand why I make it year-round!

Why You’ll Love This Apple Walnut Bundt Cake

This cake is one of those rare treats that checks every box:

• Effortless elegance – Looks fancy but comes together with simple steps (no frosting fuss!)
• Flavor fireworks – Sweet apples and toasty walnuts create the perfect sweet-nutty balance
• Crowd magnet – Always disappears fast at potlucks and coffee gatherings
• Forgiving texture – Stays moist for days thanks to those juicy apple pieces
• Seasonal shape-shifter – Equally perfect with summer apples or winter spice cravings

The secret? That magical moment when the walnuts get slightly crispy at the edges while the apples turn velvety soft. Pure bliss in every bite!

Ingredients for Apple Walnut Bundt Cake

Here’s what you’ll need to make this beauty – and yes, every single ingredient matters! I’ve learned through many batches that the right prep makes all the difference.

• 2 cups all-purpose flour – Spoon and level it, don’t scoop!
• 1 tsp baking soda – Make sure it’s fresh for maximum rise
• 1 tsp cinnamon – My secret? A heaping teaspoon for extra warmth
• 1/2 tsp salt – Balances all those sweet flavors perfectly
• 1/2 cup butter, softened – Leave it out for 30 minutes (finger should leave a gentle dent)
• 1 cup granulated sugar – The sweet foundation
• 2 large eggs – Room temp blends better – trust me on this
• 1 tsp vanilla extract – The good stuff, not imitation
• 2 medium apples, peeled and chopped – Granny Smiths hold up best
• 1 cup chopped walnuts – Toast ’em first for insane flavor
• 1/2 cup milk – Whole milk makes it extra rich

Pro tip from my many kitchen messes: measure everything before starting! There’s nothing worse than realizing mid-mix that your butter’s still rock-hard in the fridge (been there!).

How to Make Apple Walnut Bundt Cake

Okay, let’s get baking! This is where the magic happens – turning those simple ingredients into a showstopping cake. I promise it’s easier than it looks, especially when you follow these steps exactly like I do every time.

Preparing the Batter

First things first – grab two mixing bowls. In one, whisk together your flour, baking soda, cinnamon and salt until they’re fully combined. In the other bowl, beat the softened butter and sugar together until they’re light and fluffy (about 2 minutes with a mixer). Then beat in the eggs one at a time, followed by that glorious vanilla.

Here comes the important part! Add about a third of your dry ingredients to the butter mixture, mix just until combined, then pour in half the milk. Repeat this alternating pattern – dry, wet, dry – until everything’s incorporated. This prevents overmixing and keeps your cake tender. Gently fold in those gorgeous chopped apples and walnuts last.

Baking and Cooling

Pour your beautiful batter into that well-greased Bundt pan (I use butter and a light flour dusting). Bake at 350°F for 50-55 minutes – but start checking at 45! The cake is done when a toothpick comes out with just a few moist crumbs (not wet batter).

Here’s my golden rule: let it cool in the pan for exactly 10 minutes before flipping onto a wire rack. Any less and it might stick; any more and it steams itself soggy. The anticipation is killer, but trust me – that perfect release is worth the wait!

Tips for the Perfect Apple Walnut Bundt Cake

After dozens of batches (and a few hilarious failures), I’ve nailed down the tricks that take this cake from good to “oh-my-gosh-can-I-have-the-recipe?” amazing:

• Apple selection matters – Granny Smith or Honeycrisp apples hold their shape best when baked. Mushy apples = sad cake texture.
• Toast those walnuts – Just 5 minutes in a 350°F oven transforms them from bland to buttery perfection.
• The dusting secret – Wait until the cake’s completely cool before showering it with powdered sugar – otherwise it’ll melt into sad streaks.
• Pan prep is key – Really get into every nook of that Bundt pan with butter or baking spray. Those intricate designs deserve to shine!

Bonus trick from my mom: wrap cooled cake slices in parchment before freezing – they’ll taste freshly baked when thawed!

Ingredient Substitutions and Variations

Here’s the beautiful thing about this cake – it’s super adaptable! Out of walnuts? Pecans make an equally delicious swap. Dairy-free? Almond milk works like a charm (just use the same amount). Want to jazz it up? Try these tasty twists:

• Raisin lovers: Toss in 1/2 cup plump raisins with the apples
• Caramel dreams: Drizzle warm cake with salted caramel sauce
• Spice it up: Add 1/4 tsp nutmeg or cardamom to the dry mix
• Butter swap: Use equal parts coconut oil if needed (the flavor changes slightly but still delicious!)

The base recipe is like your favorite sweater – perfect as-is, but fun to accessorize! If you enjoy baking with apples, you might also love this best apple crumble recipe.

Serving and Storing Apple Walnut Bundt Cake

Oh, that first warm slice with melting vanilla ice cream? Absolute heaven! I always serve this cake slightly warm if possible – the heat makes the apples extra juicy and the walnuts extra fragrant. For special mornings (yes, cake for breakfast is totally allowed in my house), I’ll toast slices in a skillet with a pat of butter until the edges get crispy.

Leftovers? Ha – good luck having any! But if you do, wrap the cooled cake tightly in plastic wrap. It’ll stay moist at room temperature for 3 days, or freeze whole/sliced for up to 3 months (thaw overnight in the fridge). Pro tip: freeze individual slices between parchment paper – perfect for emergency dessert cravings!

Apple Walnut Bundt Cake Nutritional Information

Just so you know what you’re indulging in (because let’s be real – you’re gonna want seconds!), here’s the nutritional breakdown per slice. Remember, these values are estimates and will vary slightly depending on your exact ingredients:

• Calories: 280
• Fat: 12g (5g saturated)
• Carbs: 38g
• Fiber: 2g
• Protein: 4g

Not too shabby for a dessert that tastes this decadent, right? The apples and walnuts actually pack some nutritional benefits too – that’s my story and I’m sticking to it! For more information on the health benefits of walnuts, you can check out resources like the Mayo Clinic on Walnuts.

Frequently Asked Questions

Over the years, I’ve gotten tons of questions about this Apple Walnut Bundt Cake – so here are the answers to the ones that pop up most often!

• Can I use oil instead of butter? Absolutely! Swap in 1/3 cup vegetable oil for the butter, but know the texture will be slightly lighter and less rich.
• How do I prevent sticking? Two words: generous greasing! I butter every nook, then dust with flour. Some bakers swear by baking spray with flour already in it.
• My cake sunk in the middle – why? Usually means underbaking or opening the oven door too early. That first 45 minutes is sacred – no peeking!
• Can I make this in a regular cake pan? You bet! A 9×13″ pan works great – just reduce baking time to 35-40 minutes.
• Do I have to peel the apples? Technically no, but peeled apples give a smoother texture. The skins can get chewy when baked.

Still have questions? Drop them in the comments – I love troubleshooting baking adventures with fellow cake lovers!

Alright, it’s your turn now! I’ve shared all my best tips and tricks for this Apple Walnut Bundt Cake – the one that’s been making friends and family swoon for years. Now I wanna see what you create! Whether it’s your first bundt cake or your fiftieth, I’d love to hear how it turns out. If you’re looking for another great bundt option, check out this moist orange bundt cake recipe.

Did you stick to the classic version or try one of the fun variations? Maybe you discovered a brilliant new twist? Pop your results (and any questions) in the comments below. And if you snap a photo of that gorgeous cake standing tall on your counter, even better! Nothing makes me happier than seeing this recipe bring people together, just like it has for my family all these years. Happy baking!

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