Apple Walnut Bundt Cake

By Kmac_4

Ingredients

• For the Cake:
• Carmelized Apples
• 1/3 C sugar
• 1 T water
• 3 tart green apples (granny smith)
• 2 sticks unsalted butter, room temp, plus more for pan
• 3 C flour, plus more for pan
• 2 1/2 t baking powder
• 1/2 t baking soda
• 3/4 t baking soda
• 3/4 t cinnamon
• 3/4 t nutmeg
• 3/4 ground ginger
• Course salt
• 1 1/4 C packed light brown sugar
• 3 large eggs
• 1/2 C whole milk
• 3/4 C chopped toasted walnuts
• For the glaze:
• 1 1/2 C confectioners sugar
• 3 T apple cider

Details

Cooking time 50mins

Preparation

Step 1

Make the caramelized apples. Cook sugar and water in a medium pan over medium high heat without stirring, until sugar caramelizes, about 4 minutes. Reduce heat to low. Stir in apples. Cook covered until softened, about 6 minutes. Slightly mash apples with a fork until broken dow but still cunky. Continue to cook uncovered, stirring, until liquid evaporates, about 5 minutes. Let cool completely.

Preheat oven to 350. Make the cake. Butter a 10 inch bundt pan. Dust with flour, tapping out excess. Sift flour, baking powder, baking soda, cinnamon, nutmeg, ginger and 1 teaspoon salt into a medium bowl.

Beat butter and brown sugar with a mixer on high speed until pale and fluffy, about 4 minutes. Add eggs, 1 at a time. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Mix in caramelized apples and the walnuts.

Transfer batter to pan. Bake until cake is deep golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Let cake cool in pan set on a wire rack for 10 minutes. Turn out cake onto rack and let cool completely.

Once cake is cool, make the glaze; Whisk together confectioners' sugar and cider. Drizzle over top of cake, letting it drip down the sides.