Ginger Walnut Bundt Cake

One of the gifts that we got for our wedding was a Bundt pan, along with a recipe book with Bundt pan recipes. Several years later, I’ve used it for the first time and this recipe is a keeper. Ginger is a delicious spice – that sweet and spicy flavor is just fabulous. Combined with the rich brewed coffee and crunchy walnuts, it’s a delicious combination. I tweaked the recipe a bit, since the original called for a cup of canola oil – which I thought was overkill. I substituted applesauce for it, and it worked perfectly. It was moist and delicious. Top it with a dollop of whip cream or a little frozen yogurt or ice cream and it’s a perfect dessert. If you don’t have cake flour, you can use all purpose flour. I used cake flour because its lighter and more finely ground that all purpose flour, but either one will work. This cake is a delicious fall dessert that is a perfect end to a meal with grilled chicken breast, salad and baked potatoes. In fact, it’s so delicious, it’s the perfect end to any meal.

Ginger Walnut Bundt Cake

Give this delicious dessert a try – with pieces of walnut and spicy-sweet crystalized ginger. It’s a wonderful dessert for this cool fall days, the perfect end to a meal with savory stew or simple grilled chicken.


  • 1 cup brown sugar (not packed)
  • 1 cup hot brewed coffee
  • 1 cup unsweetened applesauce
  • 1 cup light molasses
  • 1/4 cup light sour cream
  • 2 large eggs
  • 3 1/4 cup cake flour
  • 5 tsp ground ginger
  • 2 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 cup chopped walnuts
  • 1/4 cup crystalized ginger, chopped
  • Powdered sugar, for dusting, optional


  1. Preheat the oven to 350 degrees F. Grease and lightly flour a 10-inch Bundt pan. Set aside.
  2. Beat together the sugar, coffee, applesauce, molasses and sour cream.
  3. Add the eggs, one at a time, and beat until well combined.
  4. In a separate bowl, whisk together the flour, ginger, baking soda, cinnamon and salt.
  5. Beat the dry ingredients into the molasses mixture.
  6. Stir in the walnuts and crystalized ginger.
  7. Pour into the prepared pan.
  8. Bake for 40 – 50 minutes, or until a knife or toothpick inserted into the middle comes out clean.
  9. Cool the cake in the pan for 10 minutes then remove the cake from the pan and cool completely on a wire rack.
  10. Dust with powdered sugar, if desired, before serving.

Preparation time: 20 minute(s)

Cooking time: 40 minute(s)

Diet type: Vegetarian

Number of servings (yield): 16

Culinary tradition: USA (General)

Calories: 274

Fat: 6

Protein: 4

Entire recipe makes16 servings
Serving size is about 1 slice.
Each serving = 11 Smart Points.7 Points
PER SERVING: 274 calories; 6g fat; .9g saturated fat; 52g carbohydrates; 25.4g sugar; 4g protein; 1.4g fiber

1 Comment

  1. This looks delicious !!! What are some other liquids that can be substituted for the coffee ??? thanks so much for yet another delicious recipe we will try !!!

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