Apple Walnut Bundt Cake with Chai Glaze

Makes 12 servings

Add a touch of elegance with ease to your dinner table with our Apple Walnut Bundt Cake with Chai Glaze. This cake is simple enough to bake on a cozy Sunday afternoon to enjoy with tea, but with its gorgeous fluting and delicate glaze, it also dazzles at any holiday dinner. With an abundance of baked apples and chopped walnuts throughout the cake, and the sweet and spicy taste of chai, this cake is a true showstopper.

CONTAINS:

Nuts

Gluten

Eggs

Dairy

Ingredients

Bundt Cake

All-purpose flour 2 1/2 cups.

Baking powder 2 tsp.

Kosher salt 1/4 tsp.

Granulated sugar 2 cups.

Wesson Vegetable Oil 1/2 cup.

Eggs 4 each.

Pure vanilla extract 1 tsp.

3% milk 1 cup.

Apples, peeled and diced 2 each, large.

Walnuts, roughly chopped, divided 2 cups.

Chai Glaze

Icing sugar (powdered sugar) 1 1/2 cups.

35% cream 1/3 cup.

Maple syrup 1 tbsp.

Ground cinnamon 1 1/2 tsp.

Pure vanilla extract 1 tsp.

Ground ginger 1 tsp.

Ground cardamom 1/8 tsp.

Ground cloves 1/8 tsp.

Ground allspice 1/8 tsp.

Ground nutmeg 1/8 tsp.

Method

Bundt Cake

Pre-heat oven to 350°F.

Grease and flour a 10-inch (12-cup) Bundt pan.

In a large bowl, whisk together, flour, baking powder and salt until well combined.

In the bowl of a stand mixer fitted with paddle attachment, combine sugar, Wesson Vegetable Oil, eggs and vanilla; mix well. On medium speed, in four stages, add flour mixture alternating with milk, blending after each addition, ending with flour. Add in apples and all but 2 tbsp of the walnuts and blend just to incorporate. Spoon batter evenly into prepared pan. Bake in center of oven for 1 hour and 15 minutes or until tester inserted in center comes out clean

Remove cake from oven; cool in pan on a rack for 45 minutes. Turn cake out onto serving platter and cool completely.

Chai Glaze

In medium bowl, combine icing sugar, cream, maple syrup, cinnamon, vanilla, ginger, cardamom, cloves, allspice and nutmeg; whisk until smooth and combined.