Adapted from Epicurious
- 3 large eggs, room temperature (SEE NOTES)
- 1 cup shelled walnuts, toasted and chopped
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly ground nutmeg
- 1 teaspoon ground ginger
- 4 large tart apples (4 cups), diced
- 1 1/4 cups vegetable or canola oil
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 2 teaspoons pure vanilla extract’
Maple Cream Cheese Frosting
- 4 ounces (half a package) cream cheese, room temperature
- 1/2 stick unsalted butter, room temperature
- 1 cup powdered sugar, plus more if desired
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 teaspoon maple extract
- *heavy cream or half and half to loosen to desired consistency (SEE NOTES)
- pinch of sea salt
- Preheat oven to 350ºF.
- Prepare a 12-cup capacity bundt pan with baking spray and set aside.
- Either toast the walnuts in a dry skillet over medium-high heat, constantly swirling to prevent burns. You’ll know they’re ready when they become fragrant, about 3 minutes. Alternatively, spread the walnuts evenly on a cookie sheet and bake for 5-7 minutes. Let the nuts cool completely and chop medium coarse.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ground ginger.
- Peel, core, and cut the apples into 1/8 to 1/4 inch dice.
- In the bowl of a stand mixer fitted with a flat beater, add the eggs, oil, white and brown sugars, and the vanilla. Blend on medium speed for about a minute, or until fully combined.
- Add the spiced flour mixture and beat on low speed for 20 seconds, just until incorporated. Scrape down the sides of the bowl with a rubber spatula and fold any leftover pockets of flour into the batter.
- Detach the bowl from the stand and with a large spoon/spatula, stir in the apples and walnuts. Spoon the batter into the prepared pan.
- Bake for 50 to 60 minutes, or until a cake tester, wooden skewer, or long toothpick inserted near the center comes out clean and the cake springs back when pressed lightly in the center.
- 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.
For the maple cream cheese frosting
- Beat cream cheese and butter in large bowl until smooth.
- Add powdered sugar, syrup, vanilla and maple extract; beat until smooth.
- Pour in half and half, or heavy cream to loosen to desired consistency (if you want). Add a pinch of salt to bring out the flavors. Pour or spread the frosting onto the completely cooled cake. You may have some frosting leftover, depending on how much coverage you want. If so, freeze the leftovers for another cake.
- Enjoy! This cake stays moist 5 days at room temperature, up to 10 days refrigerated. Because it is made with oil, it can be enjoyed at room temperature or cold.
If you forget to bring your eggs to room temperature prior to preparation, simply place them in a bowl of warm (not hot!) water for about 5 to 10 minutes to take the chill off.
Use heavy cream or half and half to loosen your frosting if it’s not as fluid as you’d like. As long as it tastes good, it really doesn’t matter how it looks.