Building a beautiful Bundt

Baking, some say, is a form of architecture. When shreds of crisp apple are folded into a buttery batter, the tart wisps of fruit - suspended in the crumb - give the dessert an orchard-fresh taste. Building this Bundt cake requires a batter that can handle the fruit and stand up to its moisture.

Apple cakes seem to demand spices; otherwise the baked confections may have a seasonless quality - and you never want to produce anything dull. Cinnamon, cardamom, and an uplift of freshly grated nutmeg add a zesty, but refined, undercurrent to this batter. And where apple cakes are often made only with oil, this one contains melted butter, with a little oil, and lots of toasted walnuts.

After baking, a glaze of confectioners' sugar, mixed with apple cider for a distinctive taste, can be spooned and spread on the warm turned-out dome. Later, when you slice the cake and taste it, you'll see how the cinnamon-scented glaze brings together all of the elements. - LISA YOCKELSON