Apple walnut bundt cake

apple bundt 1

Not so long ago there was this fruit sale at my office (yeah, to encourage us to eat healthy). My friend was in-charge of the sale and she was asking me to buy the apples. So I told her jokingly, “Buy them for me and I will bake you something.” WRONG MOVE. An hour later, I had 5 apples sitting on my table and I had to make good my word. I went home and lo and behold, my mom had bought another 4 apples. So I had 9 apples, and I better make something with it, fast.

So I flipped through my books for a simple recipe of something that required a lot of apples. I didn’t want to make a tart because it seemed like too much work for a late night baking session. When I came across this apple cake recipe that required 6 apples, I knew it was the one.

apple bundt 2

Enters apple bundt cake. The original recipe called for the cake to be baked in a tube pan. I didn’t have a tube pan, but I have several bundt pans and figured that they would do the job too. Bundt pans typically do an excellent job in getting the cake evenly baked while keeping it moist. Sounds like the perfect pan to use for this cake. I also like bundt cakes because they typically feed a crowd, and are so easy to cut up and serve (just follow the markings on the cake and you have a perfectly divided cake). They also look pretty and the cake hardly needs any decoration, though a dusting of powdered sugar would perhaps complete the look.

The cake was every bit what it promised to be – fully apple-ly and fully cake. Apples and cinnamon. Add walnuts and you will never go wrong. The walnuts add texture to the already flavourful cake and the bundt pan kept the cake oh so moist. Colleagues raved about it and I am sure you would too, if you try it.

Apple bundt cake
An excellent apple bundt cake that's filled with apples, accentuated with walnuts and the flavour of cinnamon.
Recipe type: Cake
Serves: 12-16
  • 6 apples, peeled and cut into ½ inch chunks
  • 1 tbsp ground cinnamon
  • 1½ cup plus 5 tbsp sugar
  • 2¾ cups plain flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 cup canola/vegetable oil
  • ¼ cup orange juice
  • 2½ tsp vanilla extract
  • 4 eggs
  • 1 cup walnuts, chopped
  1. Preheat oven to 175°C.
  2. Butter and flour a 10-12 cup large bundt pan or use non-stick spray.
  3. Toss chopped apples with 5 tbsp sugar and cinnamon. Set aside.
  4. Sift the flour, baking powder and salt together in a large bowl.
  5. In a standing mixer fitted with the paddle attachment, combine oil, orange juice, remaining sugar, vanilla extract and eggs.
  6. Add in flour mixture in 2 parts with mixer on low. Scrape bowl to ensure even incorporation. Stir in walnuts.
  7. Pour half of the batter into the pan. Spread half the apple chunks.
  8. Top up pan with remaining batter and spread evenly.
  9. Arrange remaining apple on top.
  10. Bake for 1½ hours, or until a tester comes out clean.
  11. Allow to cool completely in pan before turning it out onto a serving plate.
Recipe is adapted from The Smitten Kitchen Cookbook

Red wine chocolate bundt cake

Disclaimer: This cake is NOT suitable for children consumption.

I love bundt pans because they are easy to handle, produce moist cakes and the large bundt pans produce cakes that feed a small crowd! That coupled by the fact that they look pretty without elaborate decorations, and that they are easy to divide and slice up (the patterns serve as a guide for servings), I think I should be baking bundts more. I was given a cheaper bundt pan years ago, but didn’t quite fancy it as it tended to stick despite being greased and floured. A year back, I purchased a few Nordicware bundt pans and have been sold ever since.

I baked this last Saturday for my CG mates. Originally, I just wanted to bake a simple chocolate cake but I stumbled upon a recipe that incorporated red wine into the chocolate cake. I thought, why not? The results? A moist and flavourful cake, made more delicious by a double glaze of red wine black berry sauce and milk chocolate ganache. To make the cake slightly more friendly for pregnant and breastfeeding mothers in the CG, I boiled the red wine mixture a little longer. You don’t have to, though.

Red Wine Chocolate Cake
Makes 1 large bundt
Adapted from Kiss my Bundt


For the bundt cake
2 cups all-purpose flour
3/4 cups dutch-processed cocoa powder
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups sugar
2 eggs
1 cup whole milk
1/2 cup vegetable oil
1/2 cup water
1/2 cup dry red wine

For the blackberry red wine glaze
4 tbsp seedless blackberry jam
1/3 cup dry red wine

For the chocolate ganache
1/2 cup heavy cream
4 oz milk chocolate or dark chocolate

Method (for bundt cake):

  1. Preheat oven to 175°C
  2. Sift flour, cocoa powder, baking soda, baking powder and salt in a large bowl. Mix in sugar and set aside.
  3. Using a standing mixer, combine eggs, milk and oil. Beat on medium speed for about 1 minute.
  4. Turn the mixer speed to low and add in the dry ingredients, half a cup at a time.
  5. Meanwhile, combine water and wine and bring to a boil
  6. When batter is combined, slowly add in water and wine mixture. The batter will be quite thin.
  7. Pour into 10-C bundt pan that has been greased and floured and bake for about 45 minutes or until a cake tester comes out clean.
  8. Invert onto cooling rack and allow to cool for an hour before frosting.

Method (for blackberry red wine glaze)

  1. Whisk red wine and blackberry jam in a small saucepan over medium heat
  2. Bring mixture to a boil and let it boil for 1 – 2 minutes (the glaze will thicken)
  3. Remove from heat and let it cool for 5 minutes before spooning it over cooled bundt cake

Method (for chocolate ganache)

  1. In a small saucepan, bring cream to a near boil (hot but not boiling)
  2. Pour hot cream over chocolate in a large bowl and whisk till smooth
  3. Spoon over the blackberry red wine glaze on the cooled bundt cake