Hi everybody! I can’t believe it’s now “officially” autumn. Whooop! I am so excited. I love fall. And I love winter. And I love spring. Summer… eeehh… not my favorite since I live in Texas. But it’s adequate. 🙂 And now, I shall list some of my favorite things about autumn: cooler weather, crunchy leaves, orange and yellow trees, wearing jeans and a sweater and not sweating, Halloween, and fall flavors like cinnamon, apple, pumpkin.. yum! Today’s recipe is perfect for fall, not to mention super delicious!
It contains apple, cinnamon, nutmeg, and walnuts, all of which are typical for fall. Also, guys, no offense but I don’t think my dad likes y’all too much! I was going to make something with chocolate in it today, since it’s been awhile, but then I started thinking, “Well, it’s fall now! I need to make something autumnal to please my followers since they would probably love it!” So, yep, it’s your fault that this recipe is not the chocolate it may have been without you. 😉 But maybe the next thing I post will be chocolate? I do have some wheels already turning to figure out a way to meld autumn and chocolatey goodness.
This delicious, super moist, sweet treat comes from the October edition of Martha Stewart Living magazine. Oh, Martha, how are ALL your recipes so good?! It’s unbelievable. How does she do it… I wish I was that skilled. Anyway, this cake was a total success! Not too tough to make, and with a fabulous result. I bet it would have been good with the glaze recipe that was suggested, but not having apple cider, or even apple juice, I didn’t want to make a tasteless sugar glaze! So I opted out, and gave it a generous snowfall of Italian vanilla powdered sugar instead. So delicious! You won’t even miss the chocolate. 😉
Apple Walnut Bundt Cake
Adapted from Martha Stewart Living, October 2011
Yields: 1 bundt cake
for the apples
1/3 cup white sugar
1 tbsp water
3 apples, cored, peeled, and cut into 1-inch chunks
Cook sugar and water in a medium nonstick pot over medium-high heat, until sugar caramelizes, about 4 minutes. Reduce heat to low, and stir in apples; then cook, covered, until apples soften, about 6 minutes. Slightly mash apples up with a fork so they resemble chunky applesauce. Continue to cook, uncovered, stirring, until liquid evaporates, about 6 more minutes. Set aside to cool.
for the cake
1 cup (2 sticks) unsalted butter, at room temperature
2 cups all-purpose flour
1 cup whole wheat pastry flour
2 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 tsp salt
1 3/4 cup packed light brown sugar
1/2 cup whole milk
1/2 cup chopped walnuts
Preheat oven to 350′ F. Butter and flour your bundt pan, making sure to tap out the excess flour.
In a medium bowl, sift together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt. In the bowl of a stand mixer, beat together butter and brown sugar until pale and fluffy, about 4 minutes. Add eggs, one at a time, beating until one is completely incorporated before adding the next. Turn the mixer to low (or off), and add in the flour in 3 additions, alternating with the milk, but ending with the dry ingredients. Stir in the caramelizes apples and walnuts. Pour into your prepared bundt pan, and bake until cake is a deep golden brown, and a toothpick inserted in the center comes out clean, about 50 minutes. If top starts getting too brown but the inside isn’t done yet, cover with aluminum foil.
Cool on a rack for 10-20 minutes, then turn out on a plate to finish cooling further. Top with powdered sugar, and serve with ice cream, if desired!