Apple Walnut Bundt Cake

PreparationPreheat 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. Note on ApplesFor baking it is best to choose tart apples with a low water content so that they hold their shape after softening on baking. If a recipe calls for several apples, it is great to use a combination. Some of my favorites are Macoun, Rhode Island Greening, Empire, and Cortland. To get perfect slices for a galette, cut the apple in half and use a melon baller to remove the core. Excerpted from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Buy the full book from Amazon.

PreparationPreheat 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. Note on ApplesFor baking it is best to choose tart apples with a low water content so that they hold their shape after softening on baking. If a recipe calls for several apples, it is great to use a combination. Some of my favorites are Macoun, Rhode Island Greening, Empire, and Cortland. To get perfect slices for a galette, cut the apple in half and use a melon baller to remove the core. Excerpted from Rose's Baking Basics: 100 Essential Recipes, with More Than 600 Step-by-Step Photos © 2018 by Rose Levy Beranbaum. Photography © 2018 by Matthew Septimus. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Buy the full book from Amazon.