Apple, Raisin and Walnut Bundt Cake

Decadently moist and perfectly spiced, this apple-loaded Bundt cake also features raisins and walnuts. A fall-inspired dessert that’s perfect with a warm cup of mulled cider.

Sep 26, 2023

If you’re looking for an outrageously moist, oh so scrumptious, apple-packed fall dessert, this is it. It’s my go-to cake recipe (especially this time of year) when someone asks me to bring dessert to a party or potluck dinner. I love this cake!

The registered dietitian in me loves that this cake contains a generous amount of fiber-rich apples. Some of that fiber is called pectin, a heart-healthy, soluble fiber that can help lower levels of LDL (low-density lipoprotein) or bad cholesterol in the blood. Additionally, apples (especially their peels), are packed with quercetin, a powerful phytonutrient being studied for its potential to reduce cancer cell growth.

The food lover in me appreciates how really delicious this cake is. The texture is incredibly tender; it’s perfectly sweetened; and the ample amount of cinnamon used in the recipe adds that warm, comforting flavor you expect from a fall dessert.

This time of year, you’ll have quite a selection of apples to choose from – Gala, Golden Delicious, Jazz, McIntosh, and the list goes on. Some apples are perfect in baked goods and pies, others work really well for making applesauce, and certain apples are favored for slicing into salads or eating straight out of hand.

Below you’ll find a handy selection guide to help you make the best apple choice for your needs. Apples best suited for baked goods like today’s Bundt cake should stand up to baking without turning to mush. Empire, Fuji, Granny Smith, Honeycrisp, Paula Red, and Pink Lady (also known as Cripps Pink) are a few good choices for this recipe.

To your health,

Darlene

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APPLE, RAISIN and WALNUT BUNDT CAKE

Yield: 16 servings

Serving Size: 1 slice

Prep: 20 minutes

Ready: 1 hour and 45 minutes

INGREDIENTS

Nonstick baking spray with flour (such as Baker’s Joy)
4 cups unpeeled, diced apples (such as Honeycrisp or Pink Lady)
1 3/4 cups granulated sugar, divided
1 cup all-purpose flour
1 cup white whole-wheat flour
2 tablespoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup plain low-fat Greek yogurt (such as FAGE Total 2%)
1/4 cup neutral oil (such as canola or vegetable oil)
2 large eggs
2 teaspoons vanilla extract
1/2 cup raisins
1/2 cup walnut halves, chopped
1 to 2 tablespoons powdered sugar

DIRECTIONS

Preheat oven to 350 degrees. Generously spray a Bundt pan with floured baking spray; set aside. In a large bowl, toss together apples and 1/4 cup granulated sugar and set aside while preparing remaining ingredients.
In a separate bowl, combine all-purpose flour, whole-wheat flour, cinnamon, baking powder, baking soda, and salt.
In a large bowl, stir together remaining granulated sugar (1 1/2 cups), yogurt, oil, eggs, and vanilla extract. Add flour mixture to sugar and yogurt mixture and stir until just combined. Add diced apple and sugar mixture, raisins, and walnuts to batter and stir until just combined. Pour batter into prepared pan. Bake 45 to 55 minutes or until a wooden pick inserted in center comes out clean.
Allow cake to cool 20 to 30 minutes. Turn cake out of pan and cool completely. Dust with powdered sugar just before serving.

Cook’s note: When making this cake, be sure to leave the peel on the apples as it offers nutritional benefits including fiber and phytonutrients.

Nutrition Information per Serving

236 Calories, 6 g Total fat, 1 g Saturated fat, 0 g Trans fat, 23 mg Cholesterol, 115 mg Sodium, 43 g Total carbohydrate, 3 g Dietary fiber, 29 g Total sugars, 21 g Added sugars, 4 g Protein, 0 mcg (0%) Vitamin D, 32 mg (2%) Calcium, 1 mg (6%) Iron, 98 mg (2%) Potassium