Apple-Walnut Bundt Cake- Martha Stewart

By wing118677

Ingredients

• 1/3 cup granulated sugar
• 1 tablespoon water
• 3 tart green apples, such as Granny Smith, cored, peeled, and cut into 1-inch chunks
• 2 sticks unsalted butter, room temperature, plus more for pan
• 3 cups all-purpose flour, plus more for pan
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon freshly grated nutmeg
• 3/4 teaspoon ground ginger
• Coarse salt
• 1 3/4 cups packed light-brown sugar
• 3 large eggs
• 1/2 cup whole milk
• 3/4 cup chopped toasted walnuts
• 1 1/2 cups confectioners' sugar, sifted
• 3 tablespoons apple cider

Preparation

Step 1

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.

Once cake is cool, make the glaze: Whisk together confectioners' sugar and cider. Drizzle over top of cake, letting it drip down the sides.