in my collection of bundt pans are a few that came to me from my aunt; they belonged to my late uncle who was a serious bundt cake fan. this cathedral pan is one of my favorites for large recipes-it is at least 12 cups and makes a huge cake. beware of a pan that size; the bigger they are, the longer the cake will bake if the pan is full of batter!
whenever i go out to the demonstration and research garden (demo garden, as we call it) to work with my fellow master gardeners, i always bring something freshly baked. most of the time, it is a bundt cake. every now and then, it is a loaf cake, a batch of muffins or scones or some sort of homemade bread. this cake is a quick and easy recipe to follow that makes a tasty cake. it can be made with apples or pears and either way will be equally decadent.
apple-walnut bundt cake
3/4 cup walnut pieces
2 1/4 cups light brown sugar
1 1/2 cup canola oil
2 large granny smith apples, peeled, cored and chopped
3 cups all purpose flour
2 1/4 teaspoons cinnamon
1 1/2 teaspoon nutmeg
3/4 teaspoon cardamom
1 1/2 teaspoon baking soda
preheat the oven to 350. grease and flour the cake pan and set aside. place the walnuts on a baking pan and toast in the oven until slightly fragrant, about 5-7 minutes. allow the nuts to cool.
in a large mixing bowl, whisk the eggs with the brown sugar and canola oil until smooth. add the walnuts and apples and stir to combine. place the flour, spices and baking soda into a sifter and sift over the batter. fold the flour into the batter and mix until incorporated. scrape the batter into the pan and bake until a tester inserted comes out clean, about 1 hour and 15 minutes.
allow the cake to cool for at least 20 minutes in the pan. carefully turn the cake out onto a rack and allow it to cool completely. to serve, cut with a serrated knife.
and as always my friends, if you bake it, show it off and send me a photo!