Apple Pine Nut Bundt Cake Recipes

OLD-FASHIONED APPLE CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a Bundt pan; set aside.
• In a large bowl, use an electric mixer to beat together the eggs, sugar and oil until light and fluffy.
• In a separate bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the egg mixture and mix just until combined. Add vanilla; mix. Gently fold in the nuts and apples.
• Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes while you make the glaze, then turn out onto a wire rack. Glaze the cake while it's still warm.

GLAZED APPLE BUNDT CAKE

Steps:

• Preheat oven to 325°F (163°C). Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
• Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake!
• Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
• As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly as the mixture comes to a simmer and then a rapid boil. Once boiling, stop stirring and allow to boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners' sugar. Allow glaze to cool and slightly thicken for at least 10 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
• I like this cake warm, at room temperature, and even cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Flavor is outstanding on day 2!

APPLE NUT CAKE

Steps:

• Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
• In a large bowl, whisk together flour, salt and baking soda.
• Add sugar, oil, eggs, and vanilla, mix well - stirring for at least 1 minute. The batter will be thick.
• Fold in the apples and pecans.
• Spread the batter into the prepared Bundt pan and bake for 1 hour or until golden brown and just pulling away from the edges of the pan. Allow to cool in the pan for about 10 minute before inverting onto a serving plate or platter.

APPLE PINE NUT BUNDT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In a bowl, sift together flour, baking soda, & salt. Set aside.
• 3. In large bowl, beat together eggs and sugar, then add yogurt, oil, ground fennel, vanilla, & orange zest. Mix well.
• 4. Slowly add dry ingredients to wet mixture. Mix until thoroughly combined. Fold in apples, cranberries, and pine nuts until fully incorporated and evenly distributed.
• 5. Thoroughly coat 10" bundt pan with non-stick spray(or grease and flour pan well). Spread batter into pan evenly. Bake at 350 degrees for 55-60 minutes, or until toothpick or knife comes out clean. Let cool in pan for a few minutes, remove from pan and let cool completely on a rack.
• 6. To make icing: sift together powdered sugar and cinnamon. Whisk in vanilla then whisk in water, 1 tablespoon at a time, until desired thickness/consistency and lump free. Pour over cake and let drizzle down sides.
• 7. * Ground fennel is difficult to find in stores. Buy whole fennel seeds and grind finely in a spice grinder. ** To toast pine nuts, put nuts in a dry skillet and toast on medium heat for a few minutes until slightly golden brown. Stir often and watch closely as they can turn too brown/burn quickly.

APPLE NUT BUNDT CAKE

Steps:

• 1. Preheat oven to 325 degrees. Grease & flour 10-inch tube pan. In a large mixing bowl, whisk together; soften butter, sugar, oil, vanilla and eggs until well blended. Sift the flour. Mix together flour, baking soda & salt. Add the wet ingredients to the flour mixture. Whisk well and blended. Fold in the apples and pecans.
• 2. Pour 1/3 batter into prepared pan, sprinkle 1 tsp of cinnamon over batter. Pour 1/3 more batter into pan. Sprinkle 1 tsp cinnamon over batter. Cover with the remaining batter. Bake 1 hour and 20 minutes. Let cool 20 minutes before turning out onto cake plate.
• 3. Spread vanilla frosting.

APPLE WALNUT BUNDT CAKE

Steps:

• Preheat the oven:
• Twenty minutes or longer before toasting the walnuts, set an oven rack in the lower third of the oven. Set the oven at 350ºF/175ºC.
• Mise en place:
• Thirty minutes to 1 hour ahead, set the eggs on the counter at room temperature (65º to 75ºF/19º to 24ºC).
• TOAST AND CHOP THE WALNUTS: Spread the walnuts evenly on a cookie sheet and bake for 5 minutes. Turn the walnuts onto a clean dish town and roll and rub them around to loosen the skins. Discard any loose skins and let the nuts cool completely. Chop medium coarse.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
• Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
• Make the batter:
• Into the bowl of a stand mixer, weigh or measure the eggs. Add the oil, granulated and brown sugars, and the vanilla. Attach the flat beater and beat on medium speed for 1 minute, until blended.
• Add the flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl.
• Detach the bowl from the stand and with a large spoon stir in the apples and walnuts. Spoon the batter into the prepared pan.
• Bake the cake:
• Bake for 50 to 60 minutes, or until a wire cake tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
• Cool the cake:
• Let the cake cool in the pan on a wire rack for 30 minutes. If using a straight sided pan, run a metal spatula between the sides of the pan and the cake. Invert the cake onto a wire rack that has been lightly coated with nonstick cooking spray and cool completely for about 1 1/2 hours.
• Drizzle Caramel Sauce and Glaze over the cake after unmolding.

APPLE-WALNUT BUNDT CAKE

Steps:

• 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.