Food & Cooking Recipes Breakfast & Brunch Recipes Apple-Walnut Bundt Cake 3.9 (46) 5 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on March 23, 2020 Rate PRINT Share Close Prep Time: 40 mins Total Time: 2 hrs 30 mins Servings: 10 There is fall flavor in every bite of this seasonal bundt. An apple-cider glaze and caramelized apples in the batter set this spice cake apart. Ingredients For the Caramelized Apples ⅓ cup granulated sugar 1 tablespoon water 3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks For the Cake 2 sticks unsalted butter, room temperature, plus more for pan 3 cups all-purpose flour, plus more for pan 2 ½ teaspoons baking powder ½ teaspoon baking soda ¾ teaspoon ground cinnamon ¾ teaspoon freshly grated nutmeg ¾ teaspoon ground ginger Coarse salt 1 ¾ cups packed light-brown sugar 3 large eggs ½ cup whole milk ¾ cup chopped toasted walnuts For the glaze 1 ½ cups confectioners' sugar, sifted 3 tablespoons apple cider Directions Make the caramelized apples: Cook granulated sugar and water in a medium saucepan 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 down but still chunky. Continue to cook, uncovered, stirring, until liquid evaporates, about 5 minutes. Let cool completely. Preheat oven to 350 degrees. 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. Cook's Notes Glazed cake can be stored at room temperature for up to 3 days. Originally appeared: Martha Stewart Living, October 2011 Rate It PRINT