|Nutritional Guidelines (per serving)|
|Servings: 1 Bundt Cake (8 to 10 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||20%|
|Saturated Fat 2g||11%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This excellent moist cake recipe is good for snacks, packing in lunch boxes, and even breakfast on the run. Apple walnut bundt cake is one of our favorite recipes to make, especially in the fall. Bundt cakes are so easy to make. they don't need frosting, they don't need to be assembled, and they are basically foolproof.
As always, make sure that you measure all of the ingredients carefully and correctly when you bake. Flour is the most important ingredient to measure right. Then make sure you understand doneness tests and your baking will always be superb.
Preheat the oven to 350 F. Grease and flour a Bundt pan and set aside.
In a medium bowl, combine the diced apples, 2 tbsp. sugar, 1 tsp. cinnamon, and nutmeg; set aside. Sift together flour, baking powder, and salt.
In a large bowl, combine 1 cup white sugar, brown sugar, oil, apple juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts and apple mixture.
Pour the batter into prepared pan. Bake at 350 F for 55 to 60 minutes, or until cake is firm, well browned, and begins to pull away from pan edges. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar, if desired, before serving.