Apple Walnut Bundt Cake, or Ciambella con Mele e Noci, is a simple and delicious dessert that's perfect for the fall season. Unlike the classic Italian apple cake, this apple walnut bundt cake is made without butter or milk, making it lighter while still incredibly moist.
The secret to its softness is the generous amount of diced apples in the batter, which keeps the cake tender and full of flavor. To make it even better, we’ve added raisins, which bring an extra layer of sweetness and a chewy texture that contrasts nicely with the rest of the ingredients.
In addition to the apples and raisins, crunchy walnuts and pine nuts give the cake a bit of bite. The whole cake is brightened with a touch of lemon zest, adding a refreshing citrus note to the rich, autumnal flavors.
This Ciambella con Mele e Noci is inspired by traditional homemade Italian cakes. It brings back memories of grandma's kitchen, where the smell of freshly baked cakes filled the house. It’s a cake with a rustic charm, perfect for enjoying in the morning with coffee or tea, or as a sweet afternoon snack.
Not only is it delicious, but it’s also convenient to prepare ahead of time. You can make this apple walnut bundt cake in advance, and it will stay moist for days, making it an ideal treat to have on hand.
Try this easy Italian apple walnut bundt cake recipe. With its warm, comforting flavors and homemade feel, it’s a perfect addition to your autumn baking lineup. Trust me, after one bite, you’ll be hooked!
Ingredients
- Prep Time: 10 Min
- Cook Time: 45 Min
- Servings: 8
Doses for a 22 cm (9 inch) bundt cake pan
- 2 apples
- 100 g (¾ cup) shelled walnuts
- 50 g (⅓ cup) raisins
- 40 g (¼ cup) pine nuts
- 65 ml (¼ cup) water
- 180 g (¾ cup) sugar
- 3 eggs
- 1 organic lemon (zest)
- 100 ml (⅓ cup) sunflower oil
- 250 g (2 cups) all-purpose flour
- 16 g (1 tablespoon) baking powder
Kitchen Tools and Equipment
- Electric hand mixer: for this Apple Walnut Bundt Cake recipe, we opted for a electric hand mixer.that is really helpful for a perfect Bundt Cake. In this recipe, it is essential to add the ingredients while always mixing to mix them quickly.
- Bowls: A set of bowls of different sizes.
- Cutting Board: A cutting board on which to chop the nuts
- Baking pan: we chose a bundt cake pan with the hole in the center. But of course you can use any cake mold you prefer. The amounts given are for a 22-cm (9-inch) cake pan.
- Dome for cakes: Finally, very useful to preserve the softness of this cake, is a Cake Stand with Dome
Instructions
Step 1) - Start by shelling the walnuts and chopping them into pieces on a cutting board. Soak the raisins in warm water to make them softer. Set both the walnuts and raisins aside for later.
Peel the apples and cut them into small cubes, but not too tiny. Squeeze a little lemon juice over the apples to prevent them from darkening, then place them in a bowl and set aside.
Step 2) - Now it's time to prepare the batter for your bundt cake. In a large bowl, crack the eggs and use an electric mixer to start beating them. Gradually add the sugar while mixing. Beat the eggs and sugar together for about 2 minutes until the mixture becomes light and fluffy.
Step 3) - Once the eggs and sugar are well mixed, pour in the sunflower oil and water. Continue mixing until everything is well combined.
Next, add the baking powder and mix again to make sure it’s evenly distributed in the batter.
Step 4) - Slowly add the flour to the mixture. It’s best to add it in two or three parts, mixing each time until the batter is smooth and there are no lumps. You can use the electric mixer for this step, but once the batter starts to come together, you can switch to a regular spoon or spatula to finish mixing.
Step 5) - Now, it’s time to add the soaked raisins (after squeezing out any excess water), the diced apples, the chopped walnuts, and the pine nuts. Gently fold these ingredients into the batter using a spoon until everything is well mixed.
Step 6) - To add a fresh flavor, grate the zest of half a lemon and stir it into the batter.
The Baking
Step 7) - Grease and flour a bundt cake mold that’s about 22 cm (9 inches) in diameter. Pour the batter into the prepared mold, making sure it's spread out evenly.
Preheat your oven to 180°C (350°F). Bake the bundt cake for about 45 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
Once the cake is baked, let it cool in the mold for a few minutes before carefully removing it. Let the cake cool completely before serving.
This apple and walnut bundt cake is a delicious fall treat. It’s soft, moist, and full of flavor, perfect for enjoying with a cup of tea or coffee!
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- Easy Italian Marble Bundt Cake
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Storage
The apple walnut bundt cake will stay soft and delicious for up to 4 or 5 days, thanks to its simple ingredients.
Since this recipe doesn’t use butter or milk, the cake has a slightly longer shelf life compared to other cakes.
To keep it fresh, it's best to store the cake at room temperature, covered with a domed cake cover or placed in an airtight container. This will help lock in the moisture and prevent the cake from drying out, so each slice remains as soft and moist as the day you baked it.
If you don’t have a cake dome, you can also use plastic wrap to cover the cake tightly. This way, you can enjoy a delicious slice of this bundt cake for several days without worrying about it losing its texture or flavor.
Tips
Choosing the Right Apples: For the best flavor and texture, use apples that are ripe but not too soft. They should be firm and compact. I recommend using Golden, Renette, or Pink Lady apples because they hold their shape well and won’t turn mushy during baking.
Flavors Beyond Lemon Zest: I added lemon zest to give the cake a fresh flavor, but you can use orange zest instead if you prefer a more wintery taste. Cinnamon is also a great option for this type of cake if you enjoy warm, spicy notes.
Adding a Touch of Alcohol: For a special twist, you can add about 30 ml of rum to the batter. It gives the cake a nice, warming flavor that's perfect for colder months. If you choose to add rum, I suggest skipping the lemon zest to avoid mixing conflicting flavors.
Variations
Butter Instead of Oil: This recipe is made without butter or milk, making the cake lighter but still very flavorful. However, if you want a richer taste, you can replace the oil with the same amount of melted butter. This will give the cake a slightly thicker texture and a deeper, more buttery flavor, perfect for those who prefer a more indulgent cake.
Trying Different Oils: If you don’t have sunflower oil, you can use other neutral vegetable oils like canola or grapeseed oil. These oils won’t change the flavor much and will still keep the cake moist. They are great alternatives that allow the flavors of the apples and walnuts to stand out.
Extra Ingredients: While the main ingredients are apples and walnuts, I like to add a bit of raisins and pine nuts for extra flavor. They make the cake more interesting and delicious. But if you prefer, you can leave them out and simply increase the amount of apples and walnuts a little.
Recipe Card
Italian Apple Walnut Bundt Cake (Ciambella con Mele e Noci)
Ingredients
- 2 apples
- 100 g walnuts ¾ cup, shelled
- 50 g raisins ⅓ cup
- 40 g pine nuts ¼ cup
- 65 ml water ¼ cup
- 180 g granulated sugar ¾ cup
- 3 eggs
- 1 lemon organic
- 100 ml sunflower oil ⅓ cup
- 250 g flour 2 cups
- 16 g baking powder 1 tablespoon
Instructions
- Start by shelling the walnuts and chopping them into pieces on a cutting board. Soak the raisins in warm water to make them softer. Set both the walnuts and raisins aside for later.
- Peel the apples and cut them into small cubes, but not too tiny. Squeeze a little lemon juice over the apples to prevent them from darkening, then place them in a bowl and set aside.
- Now it's time to prepare the batter for your bundt cake. In a large bowl, crack the eggs and use an electric mixer to start beating them. Gradually add the sugar while mixing. Beat the eggs and sugar together for about 2 minutes until the mixture becomes light and fluffy.
- Once the eggs and sugar are well mixed, pour in the sunflower oil and water. Continue mixing until everything is well combined.
- Next, add the baking powder and mix again to make sure it’s evenly distributed in the batter.
- Slowly add the flour to the mixture. It’s best to add it in two or three parts, mixing each time until the batter is smooth and there are no lumps. You can use the electric mixer for this step, but once the batter starts to come together, you can switch to a regular spoon or spatula to finish mixing.
- Now, it’s time to add the soaked raisins (after squeezing out any excess water), the diced apples, the chopped walnuts, and the pine nuts. Gently fold these ingredients into the batter using a spoon until everything is well mixed.
- To add a fresh flavor, grate the zest of half a lemon and stir it into the batter.
- Grease and flour a bundt cake mold that’s about 22 cm (9 inches) in diameter. Pour the batter into the prepared mold, making sure it's spread out evenly.
- Preheat your oven to 180°C (350°F). Bake the bundt cake for about 45 minutes. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. If not, bake for a few more minutes and check again.
- Once the cake is baked, let it cool in the mold for a few minutes before carefully removing it. Let the cake cool completely before serving.
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