Easy Polish Apple Walnut Cake Recipe
Apple season has you wondering what to do with them all? I got an everyday dessert that you will love.
This cozy Apple Walnut Bundt Cake is tender, spiced, and full of the flavor of roasted apples. Made with almond and oat flour, fresh ginger, and an orange zest glaze, this cake is delicious.
A beautiful fall bake that’s simple to make but does not lack in flavor.
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How is this recipe different?
- We roasted the apples
- We used three different flours
- We used fresh ginger
- We made it with browned butter
Key Ingredients and Substitutions
Apples – roasting them first is what makes this cake special, caramelizes their edges, and concentrates that sweet-tart flavor. I like using a mix, one firm and tart cooking apples like Granny Smith, and one sweeter like Honeycrisp apples or Fuji, for the best balance. If you’re short on apples, use pears.
Flour Blend – this cake uses a trio of flours, all-purpose flour for structure, almond flour for tenderness, and oat flour for a hint of nuttiness. The blend keeps the crumb soft and flavorful, not dense or dry. If you don’t have oat flour on hand, just toss some rolled oats in a blender and call it a day. And if you’re out of almond flour, a spoonful of ground nuts like walnuts or pecans can step in nicely.
Coconut Sugar – gives this cake a warm, toffee-like sweetness that’s less sharp than white sugar. It’s one of those quiet upgrades that adds depth without screaming for attention. Plus, it makes your kitchen smell incredible while it bakes. If you can’t find it, light brown sugar or even maple sugar will keep that cozy, caramel undertone going strong.
Yogurt – is the secret to that soft, moist crumb. It adds richness and subtle tang that balances the sweet roasted apples. I like using full-fat Greek yogurt, but regular works fine too. If yogurt’s not your thing, buttermilk or sour cream will deliver the same tender texture. For a dairy-free option, a thick plant-based yogurt or a splash of oat milk mixed with a little lemon juice does the trick.
Other ingredients:
Dry ingredients: baking powder, baking soda, salt, coconut sugar, walnuts, powdered sugar.
Spices: aromatics: cinnamon, cardamom, fresh ginger, orange zest (or lemon zest).
Wet ingredients: unsalted butter, eggs, vanilla extract, and orange juice.
Equipment you will need
- Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Microplane or zester
- Baking sheet
- Parchment paper
- Measuring cups & spoons
- Wire cooling rack
- Small bowl
- Sifter or fine mesh strainer
Top Tips
Grease like your cake depends on it – because it does. Bundt pans are divas. Use softened butter (get into every nook), then dust with flour or almond flour so the cake slides out like a dream.
Don’t skip the roasting – roasting the apples first concentrates their sweetness and prevents the dreaded soggy pockets in your cake.
Brown the butter – it only takes a few extra minutes, and the nutty aroma makes the cake taste bakery-level fancy.
Oat flour hack – if you don’t have oat flour, just blitz rolled oats in your blender.
Cool it, literally – let the cake cool at least 15 minutes in the pan before inverting. Too soon = broken bundt. Too late = stuck bundt.
Glaze on cool – wait until the cake is completely cool before glazing, otherwise it’ll just slide right off into a puddle (tasty, but not cute).
Zest before you juice – zest the orange before squeezing it for the glaze. Trying to zest a floppy, half-juiced orange is kitchen comedy, not fun.
How to make it
- Preheat the oven to 375°F (190°C). Peel, core, and cut the apples into small cubes. Toss them with melted butter, cinnamon, and a little brown sugar. Spread on a lined baking sheet and roast for 15–20 minutes until caramelized and tender. Let cool slightly.
- Lower the oven to 350°F (175°C). Grease the pan thoroughly with butter, coating every nook and cranny, then dust with flour or almond flour.
- While the apples roast, toast the walnuts in a dry skillet over medium-low heat until fragrant and lightly golden. Set aside to cool.
- In a small saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a medium bowl, whisk together all-purpose flour, oat flour, almond flour, baking powder, baking soda, a pinch of salt, cinnamon, and cardamom.
- In a large bowl, whisk the browned butter with coconut sugar until combined. Add eggs one at a time, then stir in Greek yogurt, vanilla, grated ginger, and orange zest.
- Gently fold the flour mixture into the wet ingredients until just combined. Then fold in the roasted apple filling and toasted nuts.
- Spread the batter evenly in the prepared bundt pan and place it in the preheated oven. Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Whisk together powdered sugar, orange juice, and orange zest for the glaze, then drizzle over the cooled cake.
Best ways to enjoy
– lightly warmed with a scoop of vanilla ice cream or whipped cream
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Storage instructions, reheating
Room temperature:
Keep the cake covered (cake dome, airtight container, or well-wrapped in plastic wrap) at room temp for 3–4 days. The glaze will hold up just fine.
Refrigerator:
It’s not really needed unless your kitchen is very warm. If you do refrigerate, wrap slices tightly so they don’t dry out, and bring them to room temperature before serving.
Freezer:
This cake freezes beautifully.
- Slice into portions, wrap each slice in plastic wrap, then pop them into a freezer bag.
- Freeze for up to 3 months.
- Thaw overnight in the fridge or give a slice 20–30 seconds in the microwave.
Easy Polish Apple Walnut Cake Recipe
Equipment
- Bundt pan
- large mixing bowl
- whisk
- Rubber spatula
- microplane or zester
- baking sheet
- parchment paper
- measuring cups, spoons
- small bowl
Ingredients
For the roasted apples
- 3 cups apples about 3–4 medium, peeled, cored, cut into chunks
- 1 Tbsp butter melted
- 1 tsp cinnamon
- 1 Tbsp brown sugar optional, if apples are tart
For the cake batter
- 1 cup all-purpose flour
- ¾ cup oat flour blend rolled oats into flour
- ½ cup almond flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp fine salt
- 1 ½ tsp cinnamon
- ½ tsp cardamom or nutmeg if you prefer
- 1 Tbsp ginger fresh grated
- orange zest
- ½ cup butter browned and slightly cooled
- ¾ cup coconut sugar or brown sugar if you prefer
- 2 large eggs
- 1 cup plain Greek yogurt or buttermilk
- 1 tsp vanilla extract
- ½ cup walnuts toasted and chopped
For the citrus glaze
- 1 cup powdered sugar
- 3 tbsp orange juice
Instructions
- Preheat the oven to 375°F (190°C). Peel, core, and cut the apples into small cubes. Toss them with melted butter, cinnamon, and a little brown sugar. Spread on a lined baking sheet and roast for 15–20 minutes until caramelized and tender. Let cool slightly.
- Lower the oven to 350°F (175°C). Grease the pan thoroughly with butter, coating every nook and cranny, then dust with flour or almond flour.
- While apples roast, toast the walnuts in a dry skillet over medium low heat until fragrant and lightly golden. Set aside to cool.
- In a small saucepan, melt the butter over medium heat, swirling occasionally, until it turns golden brown and smells nutty. Remove from heat and let cool slightly.
- In a medium bowl, whisk together all-purpose flour, oat flour, almond flour, baking powder, baking soda, a pinch of salt, cinnamon, and cardamom.
- In a large bowl, whisk the browned butter with coconut sugar until combined. Add eggs one at a time, then stir in Greek yogurt, vanilla, grated ginger, and orange zest.
- Gently fold the flour mixture into the wet ingredients until just combined. Then fold in the roasted apple filling and toasted nuts.
- Spread the batter evenly in the prepared bundt pan and place it in the preheated oven. Bake 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. Whisk together powdered sugar, orange juice, and orange zest for the glaze, then drizzle over the cooled cake.
Notes
Nutrition
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Conclusion
Special occasion or everyday dessert, this Apple Bundt Cake is perfect for either one.
One slice in, and I think you’ll agree that this is the kind of cake worth bringing out the fancy pan for.
FAQ
Can I skip the glaze?
Absolutely. The cake is moist and flavorful enough on its own. If you want a simpler finish, dust the cooled cake with icing sugar.
Can I use store-bought oat flour?
Yep. Homemade is easy (just blitz oats in a blender), but store-bought works fine too.
Do I have to roast the apples first?
Technically no, but roasting makes them sweeter and prevents watery pockets in the cake. Totally worth the extra step.
Can I use vanilla sugar instead of the extract?
Yes! Vanilla sugar works as a substitute, though it’s a bit milder than extract. Use about 1–2 teaspoons of vanilla sugar to replace 1 teaspoon of extract, and add it with the other sugars in your batter. If you want, you can slightly reduce the regular sugar in the recipe, but for small amounts, it won’t affect the cake much.
