3cupspeeled and finely chopped Granny Smith apples
1 1/2cupschopped walnuts
Sauce
8tablespoonsunsalted butter
1cupsugar
1/2cupbuttermilk
1/2teaspoonbaking soda
Instructions
Preheat the oven to 325 degrees. Generously grease a Bundt pan with butter and dust with 1/4 cup of flour, shaking out any excess.
In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
To the bowl of a stand mixer, add the sugar, eggs, canola oil, orange juice, and vanilla extract and mix until well combined. Gradually add the flour mixture, beating until thoroughly incorporated.
Gently fold the apples and walnuts into the batter with a rubber spatula. Pour the batter into the prepared Bundt pan and bake for 1 1/2 hours, or until a wooden pick inserted in the center comes out clean.
Sauce
About 10 minutes before the cake is done, melt the butter in a large saucepan over medium high heat. Stir in the sugar, buttermilk, and baking soda. Bring the mixture to a boil and cook for 1 minute, stirring constantly.
Remove the cake from the oven and set the pan on a wire rack. Poke holes in the cake with the end of a narrow wooden spoon or the prongs of a meat fork.
Pour the hot sauce all over the cake in the pan. Let the cake sit in the pan for 1 hour before removing to a wire rack to cool completely.
Notes
Store the cake covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.