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Editor’s note: This is an updated version of an article originally posted September 2014 with better photos and additional information.
Do you make apple picking part of your autumn experience each year? This past weekend was a perfect day to head to a farm to enjoy the weather and apple picking.
John texted our daughter, Abbey because she was interested in visiting Johnson’s Locust Hall Farms, and it worked out that we were all able to go together. We picked apples, and walked by the pumpkin patch and took lots of pics especially in the field of sunflowers.
Afterwards we purchased lunch and sat at picnic tables in a pavilion as we watched a few barnyard animals nearby. A local winery offered wine tasting that we shared over lunch. We even played a few rounds of corn toss.
Making apple walnut Bundt cake
Preparing the apples for apple walnut Bundt cake
Wash, peel and core the apples (about 2 large apples).
Using a box grater, shred the apples to measure 2 cups.
Preparing the batter for apple walnut Bundt cake
Making the glaze frosting for apple walnut Bundt Cake
A lovely apple dessert perfect for snacking, brunch or dessert.
Apple Walnut Bundt Cake
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 tsp ground cloves
- 3 eggs
- 1 cup vegetable oil (or 1/4 unsweetened applesauce plus 1/2 cup oil)
- 1 tablespoon vanilla
- 2 cups sugar
- 2 cups peeled, shredded tart apples
- 1/2 cup walnuts, chopped
- 1 cup confectioners’ sugar
- 1/2 tsp. butter, melted
- 2 Tbs. cream or milk (or amount to desired consistency)
- dash salt (optional)
Preheat oven to 325 degrees
Grease and flour 10-in. fluted bundt pan
In bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
In mixer bowl, beat eggs, oil and vanilla. Mix in sugar; Add the dry ingredient mixture and mix until well blended. Stir in the apples and walnuts.
Pour into pan; bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Combine frosting ingredients and drizzle/spread on cooled cake.
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