WALNUT APRICOT BUNDT CAKE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Walnut Apricot Bundt Cake image

This honey-sweetened cake, with dried apricots, walnuts and a hint of orange, is just sweet enough to serve for dessert. But my favorite place for it is at the breakfast or brunch table, or with afternoon tea.

Provided by Martha Rose Shulman

Categories     brunch, dinner, snack, cakes

Time 2h

Yield 16 servings

Number Of Ingredients 14

100 grams / 1/2 cup dried apricots
Boiling water
383 grams / about 3 cups whole wheat flour
3/4 teaspoon fine sea salt
1 tablespoon baking powder
1 1/4 teaspoons baking soda
3 eggs, at room temperature
1 1/2 cups / 355 milliliters buttermilk
1/2 cup / 118 milliliters soaking water from apricots
145 grams / 5 ounces / 1 1/4 sticks unsalted butter, melted
1/2 cup / 118 milliliters mild honey, such as clove
1 3/4 teaspoons vanilla extract
2 teaspoons orange flower water (optional)
75 grams / 2/3 cup walnuts, coarsely chopped

Steps:

  • Place apricots in a bowl and pour on boiling water to cover. Let steep 10 to 15 minutes. Place a strainer over a bowl and drain apricots. Measure out 1/2 cup of the soaking water and set aside (discard the rest). Cut apricots into 1/4-inch pieces.
  • Heat oven to 350 degrees. Butter a Bundt pan and lightly dust with flour. Sift together flour, salt, baking powder and baking soda into a large bowl or the bowl of a stand mixer. In another large bowl beat together eggs, buttermilk, soaking water from the apricots, melted butter, honey, vanilla and optional orange flower water.
  • If using a stand mixer, fit with the paddle and beat at low speed for about 30 seconds, then add liquids and beat for about 1 minute, or until thoroughly combined. Stop machine, scrape bottom of bowl with a spatula to bring up any unmixed flour, and beat for another minute on low speed. If using a bowl and whisk, whisk together dry ingredients, then whisk in wet ingredients until smooth. The mixture should be thick and, in the perfect words of Peter Reinhart, "soupy." Stir in apricots and walnuts.
  • Scrape batter into prepared Bundt pan and place in oven. Set timer for 45 minutes. Rotate pan 180 degrees and bake for another 25 to 35 minutes, until cake is nicely browned and a toothpick comes out clean when inserted. Remove from oven and allow to rest in pan for 10 to 15 minutes, then invert onto a rack and allow to cool completely.

Nutrition Facts : @context http, Calories 226, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 12 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 233 milligrams, Sugar 5 grams, TransFat 0 grams

Darryl Jacobs
[email protected]

This cake is a winner.


Jevon Tyson
[email protected]

This cake is a must-try.


Engr Mostafizar rahman
[email protected]

This cake is a showstopper.


Hamza Ayash
[email protected]

This cake is worth the effort.


Mr Silent320
[email protected]

This cake is the best I've ever had.


Tomas Bonilla
[email protected]

This cake is a keeper!


Bithe Akter
[email protected]

I will definitely be making this cake again.


Robi Dash Robin
[email protected]

This cake is so moist and flavorful.


Malik Shams
[email protected]

I love the presentation of this cake.


Ramesh Ramesh
[email protected]

This cake is perfect for a special occasion.


Hirun Rukmal
[email protected]

I added some chocolate chips to this cake and it was amazing!


Iyke Prince
[email protected]

I made this cake with gluten-free flour and it turned out great!


teodor negrean
[email protected]

This cake was a little too sweet for my taste, but it was still good.


Hermut Shiyanga
[email protected]

I'm not a huge fan of apricots, but this cake was still really good. The walnuts added a nice crunch.


bella Black
[email protected]

This cake is so easy to make and it turned out so well! I love the glaze on top.


Irakli Apriashvili
[email protected]

I made this cake for a party and it was a huge hit! Everyone loved it and asked for the recipe.


keshab kshatri
[email protected]

This cake was absolutely delicious! The walnut and apricot combination was perfect, and the cake was moist and fluffy. I will definitely be making this again.