The Walnut Bundt Cake in the Air Fryer is a soft, easy-to-prepare cake, perfect for breakfast and snacks, and just as nice as a simple dessert at the end of a dinner with friends.
A pantry cake with a delightful rustic taste due to the contrast between the soft crumb and the crunchy walnuts in the batter, some ground to flour and some coarsely chopped. This recipe is from Tavolarteegusto and I had to try it since I love desserts with nuts, especially walnuts, often featured in my creations such as my Rustic Cookies and Stuffed Apples.
To prepare the Walnut Bundt Cake in the Air Fryer you only need a few ingredients mixed in one bowl. The cooking turned out perfect and, as with all the cakes I bake in the air fryer, you can also bake it in a conventional oven — see tips at the end of the recipe.
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: for an 8–8.7 in ring pan (20/22 cm)
- Cooking methods: Air fryer, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup all-purpose flour (Type 00)
- 1 cup walnut kernels (≈2.5 oz (70 g) to pulverize and ≈1.8 oz (50 g) to chop roughly)
- 3/4 cup granulated sugar
- 2 eggs (medium or large at room temperature)
- 2/3 cup plain natural yogurt
- 1 packet baking powder for cakes (vanilla-flavored, or add 1 packet of vanillin)
- 3.5 tbsp sunflower oil
- to taste powdered sugar (for dusting)
Tools
- 1 Air Fryer
- 1 Chopper
- 1 Electric whisk
- 1 Bowl
- 1 Knife
- 1 Cutting board
- 1 Ring (bundt) pan 8/8.7 in
Steps
Start by pulverizing part of the walnuts in the chopper.
On a cutting board, roughly chop the remaining walnuts with a knife.
With an electric whisk, beat the eggs with the sugar until light and fluffy.
Add the oil in a thin stream while whisking at high speed, then add the yogurt at room temperature continuing to whisk. Finally, sift in the flour and baking powder and add the pulverized walnuts, mixing at low speed until you obtain a soft, homogeneous batter. Now fold in the coarsely chopped walnuts with a spatula or spoon, lifting from the bottom to the top.
Pour the batter into the previously buttered and floured pan.
Place the pan in the air fryer and bake at 320°F for 35 minutes using the bake or dessert program.
Perform the toothpick test: the bundt cake is ready when the toothpick comes out completely dry. Let it cool and remove it from the pan.
Dust with powdered sugar and serve your walnut bundt cake.
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Tips, Variations and Storage for the Walnut Bundt Cake
I recommend taking the eggs and yogurt out of the refrigerator at least 20 minutes before preparing the cake. You can add chocolate chips or raisins to the batter, or replace the powdered sugar dusting with a honey glaze. The bundt cake keeps for 3-4 days at room temperature, preferably covered.
FAQ (Questions and Answers)
Can I replace the Type 00 flour in the Walnut Bundt Cake with other flours?
You can replace Type 00 flour with rice flour or with gluten-free flour.
Can I bake the Walnut Bundt Cake in a conventional oven?
You can bake the bundt cake in a preheated oven at 356°F for 35–40 minutes, always checking with a toothpick.
