Adapted from "Brown Sugar Kitchen: New-Style, Down-Home Recipes from Sweet West Oakland" by Tanya Holland © Chronicle Books 2014. Provided courtesy of Tanya Holland. All rights reserved.
Yield: 8 to 10 servings
Active Time: 20 minutes
Total Time: 1 hour 20 minutes
Ease of Preparation: Easy


  • Unsalted butter, at room temperature, for greasing the pan
  • 3 1/2 cups all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 1 teaspoon kosher salt
  • 1 pound firm Granny Smith apples, cored, peeled and cut into small dice
  • 1 cup walnuts, lightly toasted and coarsely chopped

Brown Sugar Glaze:
  • 1 cup firmly packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 cup whole milk

Special equipment: a stand mixer with a paddle attachment


For the cake: Preheat the oven to 350 degrees F. Butter and flour a 12-cup Bundt pan. In a medium bowl, whisk together the flour, baking soda and cinnamon.

Using a stand mixer fitted with the paddle attachment, mix the eggs, granulated sugar, vegetable oil and salt on medium speed until combined. Remove the bowl from the mixer and fold in the flour mixture, mixing until completely moistened. Gently fold in the apples and walnuts. Spoon the batter into the prepared pan.

Bake until a toothpick or skewer inserted into the center of the cake comes out clean, 60 to 75 minutes. Transfer to a wire rack and let cool in the pan for about 15 minutes. Loosen the cake from the pan using the tip of a dinner knife, then invert a rack over the pan and turn the cake out onto the rack. Set the rack on a parchment-lined baking sheet.

For the glaze: In a medium saucepan, combine the brown sugar, butter and milk over high heat. Bring to a boil and cook, stirring occasionally, until the sugar has completely dissolved, about 5 minutes.

Carefully spoon the glaze over the warm cake. Let cool completely. Serve at room temperature.

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