This apple walnut cake is baked in a Bundt cake or tube cake pan. The cake is finished with a simple vanilla glaze.
Apples and walnuts are a classic combination, but chopped pecans can be used in the cake as well. Or leave the nuts out altogether.
- 1 1/4 cup all-purpose flour (stir before measuring)
- 1 cup whole wheat flour
- 3/4 cup sugar
- 1 cup light brown sugar (packed)
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup vegetable oil
- 1 teaspoon vanilla
- 3 large eggs
- 2 cups apple (finely chopped and peeled)
- 1 cup walnuts (chopped)
- For the Vanilla Glaze:
- 1/2 cup confectioners' sugar
- 1/4 teaspoon vanilla
- 2 to 3 tablespoons milk
Heat the oven to 325 F.
Generously grease and flour a 10-inch Bundt cake pan or tube cake pan.
In a large mixing bowl with an electric mixer, blend the all-purpose flour and whole wheat flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, soda, vegetable oil, 1 teaspoon of vanilla, and the 3 large eggs. Fold in the chopped apples and nuts.
Spoon the batter into the prepared baking pan.
Bake in the preheated oven for 55 to 65 minutes, until a wooden pick inserted into the center of the cake comes out clean.
Cool the cake in the pan for 15 minutes; turn out onto serving plate to cool completely.
Combine the confectioners' sugar with 1/4 teaspoon of vanilla. Stir in 2 to 3 tablespoons of milk, or enough to make a smooth glaze.
Drizzle the glaze over the cooled cake.
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