Food & dining

Recipe: A spice-scented apple bundt cake serves a crowd for your next brunch

Apple bundt cake with cranberries, ginger, and walnuts
Sheryl Julian for The Boston Globe
Apple bundt cake with cranberries, ginger, and walnuts

Makes one 10-inch bundt cake

Cut slices of this spice-scented cake and you’ll find a mosaic of apples, cranberries, crystallized ginger, and walnuts. It’s sits high on a cake platter and serves a crowd, which makes it ideal for the brunch table. It also tastes better the day after you make it.

Butter (for the pan)
Flour (for the pan)
cups flour
teaspoons baking powder
½teaspoon baking soda
1teaspoon salt
teaspoons ground cinnamon
½teaspoon ground allspice
¼teaspoon ground cloves
¾cup walnuts, coarsely chopped
¾cup dried cranberries
½cup crystallized ginger, chopped
3baking apples (such as Honeycrisp, Golden Delicious), peeled, cored, and cut into ½-inch pieces
cups granulated sugar
½cup dark brown sugar
cups canola oil
2teaspoons vanilla extract
Cinnamon-sugar made with 1 tablespoon granulated sugar and 1 teaspoon ground cinnamon (for sprinkling)

1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan and dust it with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves to blend them.


3. In another bowl, combine the walnuts, cranberries, ginger, and apples. Toss well.

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4. In a third bowl, combine the granulated and brown sugar.

5. In an electric mixer on medium-high speed, beat the eggs for 1 minute. Add the oil and beat 1 minute more. Add half of the sugar mixture, beat 1 minute, then add the remaining sugar mixture with the vanilla and beat 2 minutes. Scrape down the sides of the bowl often with a rubber spatula.

6. With the mixer set on low speed, add the flour mixture in 3 additions, scraping down the sides of the bowl after each addition.

7. Remove the bowl from the mixer stand. With a large metal spoon, stir in the apple mixture. Spoon the batter into the pan. Smooth the top with a rubber spatula and tap the pan twice hard on the counter to settle any air pockets.


8. Bake the cake for 65 to 70 minutes or until a skewer inserted into the cake is clean or has a few crumbs when withdrawn. The baked cake will pull away slightly from the sides of the pan. Set the pan on a rack to cool for 15 minutes.

9. Turn the cake out onto the rack and sprinkle with cinnamon-sugar. Leave to cool completely. Cut into slices with a serrated knife. Lisa Yockelson

Lisa Yockelson can be reached at