This Martha Stewart apple bundt cake is a moist and warmly spiced recipe, which uses caramelized apples and chopped walnuts. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Martha Stewart Apple Bundt Cake 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
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ¾ teaspoon freshly grated nutmeg
- ¾ teaspoon ground ginger
- Coarse salt
- 1¾ cups packed light-brown sugar
- 3 large eggs
- ½ cup whole milk
- ¾ cup chopped toasted walnuts
For the Glaze
- 1½ cups confectioners’ sugar, sifted
- 3 tablespoons apple cider
How To Make Martha Stewart Apple Bundt Cake
- Caramelize the apples: In a medium saucepan over medium-high heat, cook sugar and water without stirring until the mixture caramelizes, about 4 minutes. Lower the heat, stir in apples, and cook covered for 6 minutes. Lightly mash apples and continue cooking uncovered for 5 more minutes until liquid evaporates. Let cool.
- Prep the oven and pan: Preheat oven to 350°F. Butter a 10-inch Bundt pan and dust with flour, tapping out excess.
- Sift the dry ingredients: In a bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and 1 teaspoon salt.
- Make the batter: Beat butter and brown sugar on high until pale and fluffy, about 4 minutes. Add eggs one at a time. Reduce speed and add flour mixture in 3 parts, alternating with milk, beginning and ending with flour.
- Add apples and nuts: Mix in cooled caramelized apples and chopped toasted walnuts.
- Bake the cake: Pour batter into the prepared pan and bake for about 50 minutes, or until a toothpick comes out clean. Cool in pan on a wire rack for 10 minutes, then turn out onto rack and cool completely.
- Glaze the cake: Once the cake is cool, whisk confectioners’ sugar with apple cider and drizzle over the top.
Recipe Tips
- How to prevent sticking in a Bundt pan: Butter and flour the pan thoroughly, including all crevices.
- Can I use a different type of apple? Yes, but tart apples like Granny Smith hold their shape and flavor best.
- How do I know when it’s done? The cake should be golden brown and a toothpick should come out clean.
- Can I make it ahead of time? Yes, this cake keeps well and can be made a day in advance.
- Can I skip the glaze? Yes, but the apple cider glaze adds extra flavor and sweetness.
What To Serve With Apple Bundt Cake
This cozy bundt cake is perfect with fall-inspired sides or drinks:
- Hot apple cider or chai tea
- Vanilla ice cream
- Whipped cream
- Sharp cheddar cheese slices
- Cinnamon-spiced whipped cream
How To Store Apple Bundt Cake
Room Temperature: Store covered for up to 3 days.
Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
Freeze: Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
Apple Bundt Cake Nutrition Facts
- Calories: ~450 per slice
- Total Fat: ~22g
- Saturated Fat: ~10g
- Carbohydrates: ~58g
- Sugars: ~35g
- Protein: ~5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use store-bought caramel instead of making apples?
You can, but the texture and flavor from homemade caramelized apples are worth the effort.
Can I make this cake nut-free?
Yes, simply omit the walnuts if needed.
Why did my Bundt cake stick to the pan?
It may not have been greased and floured well. Use a baking spray with flour for better results.
Can I use a hand mixer instead of a stand mixer?
Yes, but beat the butter and sugar until very fluffy for best texture.
Does this cake taste better the next day?
Yes, the flavors deepen and the cake becomes more moist overnight.
Try More Recipes:
Martha Stewart Apple Bundt Cake
Description
A moist and warmly spiced apple bundt cake made with caramelized apples, walnuts, and topped with apple cider glaze.
Ingredients
Caramelized Apples:
Cake:
Glaze:
Instructions
- Cook sugar and water, then add apples. Mash and reduce until thick. Cool.
- Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
- Sift dry cake ingredients into a bowl.
- Cream butter and sugar. Beat in eggs. Alternate adding flour and milk.
- Stir in caramelized apples and walnuts.
- Bake 50 minutes. Cool in pan 10 mins, then unmold.
- Mix glaze ingredients and drizzle over cooled cake.