I’m back with another fall recipe that I found and used with the second half of the apples I got when I went on my failed apple picking trip. I made an apple crostata with the first half of the apple batch and made an apple walnut cake with the second half.
Instead of making another apple crostata, I wanted to try something different. I found this apple walnut coffee cake recipe and decided to give it a try. I stuck with that recipe for the most part, except I swapped out the white sugar for brown sugar, because as I’ve said before brown sugar just seems (to me) the better choice when working with apples and fall recipes.
Here’s some pictures of the steps I took to make this cake!
Here’s where the layers start in the bundt pan. I poured some cake batter into the pan, then spooned in some of the apple walnut mixture, another layer of cake batter, apple walnut mixture, and topped it off with the remaining batter. Like I said, it’s a recipe with a lot of alternating!
The last thing I did before putting the cake in the oven was make some swirls with a stick. The stick basically moves around the apples and spices like the cinnamon and sugar inside the batter to create swirls.
The cake was super moist and tasty. In the future I think I would use less layers because it was hard to cut into the cake and not have it fall apart due to all the layers and apple chunks.
What do you like to make in the fall? I’m always looking for new recipes to try!