Chunky Apple Bundt Cake with Browned Butter Frosting
A moist, spiced bundt cake packed with tender apple chunks and crunchy walnuts, crowned with rich browned butter frosting. The coarsely chopped apples create delightful texture while cinnamon adds warmth. Perfect for fall gatherings or when you want an impressive dessert that's surprisingly approachable. The browned butter frosting sets this apart from typical apple cakes, adding nutty depth that complements the fruit beautifully.
Ingredients
- 1 cup butter or margarine, softened
- 2 cups granulated sugar
- 3 eggs
- ½ teaspoon vanilla
- 2 ½ cups Gold Medal all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
may affect texture slightly
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 3 cups baking apples, coarsely chopped peeled
- 1 cup walnuts, chopped
- ½ cup butter, do not use margarine
- 3 ¼ cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoons milk
Instructions
- 1
Heat oven and spray fluted tube pan with baking spray
- 2
Beat butter and granulated sugar until light and fluffy
- 3
Beat in eggs one at a time, then vanilla
- 4
Stir in flour, baking soda, salt and cinnamon
- 5
Fold in chopped apples and walnuts
- 6
Spoon batter into prepared pan
- 7
Bake until toothpick inserted in center comes out clean
- 8
Cool in pan, then remove and cool completely
- 9
Heat butter in saucepan, stirring constantly until golden brown
- 10
Beat in powdered sugar gradually
- 11
Stir in vanilla and enough milk for spreading consistency
- 12
Spread frosting over cake
Tips
Use firm baking apples like Granny Smith or Honeycrisp that hold their shape during baking and won't turn mushy.
Watch the butter carefully while browning - it can go from golden to burned quickly. Remove from heat as soon as it turns golden brown.
Let cake cool completely before frosting or the warm cake will melt the frosting and cause it to run off.
Good to Know
Store covered at room temperature up to 3 days or refrigerate up to 1 week
Cake can be baked 1 day ahead and frosted before serving
Cut with serrated knife for clean slices
Common Mistakes
Don't overmix batter after adding flour to avoid tough cake
Don't skip cooling time or frosting will melt off warm cake
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
may affect texture slightly
General Alternatives
FAQ
Can I make this without nuts?
Yes, simply omit the walnuts. The cake will be just as delicious with only the apple chunks for texture.
What if my frosting is too thick?
Add milk one tablespoon at a time until you reach the desired spreading consistency. Start with less milk than you think you need.
How long will this cake keep?
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week. The flavors actually improve after a day.