The Best Apple Cake Ever! The perfect sweet and spicy cake, baked with chunks of apples and walnuts and smothered in a sweet, buttery vanilla glaze. So easy to make too!

If you’re still looking for an easy – and really delicious – dessert to serve over the holidays, have we got the recipe for you!   My sister-in-law Pam shared this recipe with us over email with the subject line: “Best Apple Cake Ever!”

Pam celebrated her birthday last month, and a friend of hers showed up with this cake – the best apple cake ever.  In fact – the cake was so good, that three of them ate the entire cake in about 24 hours. Pam then made this apple cake for us for Thanksgiving – and it was so good that Jack and I immediately looked at each other and said, “We’re making this for our blog!”

The Best Apple Cake Ever! The perfect sweet and spicy cake, baked with chunks of apples and walnuts and smothered in a sweet, buttery vanilla glaze. So easy to make too!

PIN THIS RECIPE NOW!

This apple cake is moist and delicious with the perfect amount of sweetness and spice – plus large chunks of apple and chopped walnuts add great flavor and texture to the cake too.  Once this apple cake comes out of the oven, a wonderful sweet buttery vanilla glaze is poured over the top which soaks in to make the cake even more delicious.

The Best Apple Cake Ever! The perfect sweet and spicy cake, baked with chunks of apples and walnuts and smothered in a sweet, buttery vanilla glaze. So easy to make too!

Not only is this apple cake really delicious – but it’s also very easy to prepare.  Scroll below to the recipe card to watch a video showing how we make it.

So – give this recipe a try and let us know if you too think this is the best apple cake ever!

PIN THIS RECIPE NOW!

Print
Best Apple Cake Ever - A Family Feast

Best Apple Cake Ever

  • Prep Time: 15 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 servings

Ingredients

Baking spray with flour, or shortening and flour to grease the pan

For the Cake

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 ½ cups vegetable oil
  • 1 ½ cups granulated sugar
  • ½ cup brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 3 large apples, peeled and cut into large pieced (Note: The original recipe calls for tart green apples, but we used some red Cortland apples we had on hand and it was delicious!)
  • 1 cup chopped walnuts (optional)

For the Glaze

  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons granulated sugar
  • 3 tablespoons heavy cream
  • ¼ teaspoon vanilla

Instructions

  1. Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan and set aside.
  2. In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Sift two additional times and set aside.
  3. In the bowl of a stand mixer, combine oil and both sugars, and mix until well blended.
  4. Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix again.
  5. Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.
  6. Spoon the batter into the prepared bundt pan. Bake for 1 hour and 15 minutes or until a toothpick inserted into the center of the cake comes out clean.
  7. Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.
  8. While the cake is cooling, prepare the glaze. In a saucepan, over medium heat, combine all of the glaze ingredients. Bring to a boil and allow the mixture to boil for 1 minute.
  9. Remove the cake from the pan, onto a serving plate. Spoon the glaze over the warm cake.
  10. Cool for a little longer before serving.

 

You may also enjoy:

Spiced Eggnog Chocolate Chip Cake

Spiced Eggnog Chocolate Chip Cake - A Family Feast

Apple Topped Cake

Apple Cake with Apples on Top - A Family Feast

  • Share
  • Pin
  • Tweet
  • Email
  • Meet The Author: Martha

  • Leave a Reply

    Your email address will not be published. Required fields are marked *

    What type of comment do you have?

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments

  • Barbara wrote:

    I have been making this apple cake for a long time and finally getting around to making comment. This is absolutely the best apple cake recipe you can find and I have made it many many times. It’s always a huge hit and people continue to ask me for the recipe. I give this as gifts, make for dessert when we have company and it’s always on the dessert table at Christmastime. It’s a winner!! I make it exactly as written except I use only 2 apples. Sometimes I only put 3 cups of chopped apples in it and it is perfect no matter what. The glaze is wonderful and I’ve added rum a couple of times as suggested by one reviewer. You will love this apple cake!!

    • Martha wrote:

      Thank you for writing to us Barbara! So glad you are enjoying the cake as much as we do!

  • Jean from Lake Ariel wrote:

    Hi Martha and Jack,

    We found your blog a short time ago and have already made this cake and the bubble and squeak and enjoyed them both.

    We agree this is the best apple cake ever, not too sweet and delectable moist. I made the cake exactly as directed and it was easy and turned out perfectly.

    I am enjoying your blog and look forward to making more of your recipes. Thanks for sharing your recipes with us.

    • Martha wrote:

      We’re so glad you found us Jean! 🙂

  • Diana Rad wrote:

    I have made this cake several times and always get rave reviews!! I add 3 tsp of Meyer’s Rum to my glaze – O la, la!

    • Martha wrote:

      Thanks Diana! (Love the idea of adding rum to the glaze!) 🙂

  • Martha wrote:

    Great suggestion Christine! So glad you enjoyed the recipe!

  • Sharry wrote:

    Made this delicious cake this afternoon. I only had 1 lg apple soI used that and 4 small ones. Seemed like dough was thick, and too many apples, but I went with it. just ate it. SOOOO yummy! I think next time I’d either double the glaze or serve it with whipped cream. but it is going into my recipe box TY Martha
    PS wouldn’t print for me either good thing I knew how to write it by hand lol

    • Martha wrote:

      Hi Sharry – Glad you enjoyed the recipe and thanks for letting me know about the issue. Would you let me know which browser you were using? (I find that Firefox is most problem free…) That information will help us continue to troubleshoot the issue!

  • Kathy wrote:

    I am baking this for my Book Club this coming Thursday and will make it Weds. evening and let the glaze sink in overnight. I may even try poking holes in the cake with a skewer and letting it really sink in or would that be too much?

    After reading comments below about various outcomes from baking times I thought I’d stick in my 2-cents. My “old” oven cooked like a slow cooker. I even had a family member walk out one Thanksgiving because the turkey took hours and hours to bake. My “new” (7 year old) oven is the exact opposite – a microwave in comparison and I’m never exactly sure how long to bake items, especially cakes and cookies so I have to do lots of checking. Kind of a pain because every time you open the oven door the temperature drops. Both have been gas ovens and they are notorious for uneven baking. I miss the electric oven I had way back when.

    • Martha wrote:

      Hi Kathy – You can definitely poke holes in the cake to let the glaze sink in even more. 🙂 And you are correct – every oven seems to be different and cooks/bakes differently. We do try to calibrate our oven as best as we can using an additional thermometer so our recipes are accurate but there may be differences from house to house! We hope you enjoy the recipe!

  • Joy D. wrote:

    Made this for my boys’ teacher school function after reading the mouth watering comments. The boys received raving reviews. I glazed the cake while it was still slightly warm, kept a bit of the glaze as it thickened and spooned it on top after for an icing effect. I cubed the apples too rather than using chunks. Now, will be making this for today to taste for myself.

    • Martha wrote:

      So glad everyone enjoyed the cake Joy! I hope you do too!

  • mayte sanchez wrote:

    This is really the best cake I have ever tasted! Thank you so much!

    • Martha wrote:

      You’re very welcome Mayte – so glad you enjoy the recipe too!

  • leona wrote:

    Can I use a cup applesauce and a half cup oil

    • Martha wrote:

      Hi Leona – I haven’t tried it with applesauce replacing the oil but I think it should work. Please let us know how it comes out!

  • Irene the Queen wrote:

    This was a wonderful recipe! I followed it precisely. Did not cut it until the next day and it cut beautifully with serrated knife. My family loved this cake. I was worried when it was a hard job mixing the apples and nuts into the batter but it was ok and turned out beautifully. You must put the sauce on top…what a treat! Thank you, everyone wants this cake again!

    • Martha wrote:

      Thank you for taking the time to write to us Irene! So glad you enjoyed the cake as much as we do!

  • rose vilichka wrote:

    love your recipes wish you would come out with cookbook

    • Martha wrote:

      Thanks Rose! (We hope to someday…) 🙂

  • Vicki Holkins wrote:

    I am sooo enjoying your recipes! The ‘Best Ever Apple Cake’ truly is that! De-licious!

    • Martha wrote:

      Thank you Vicki! We’re so glad you found us!

  • Nita wrote:

    This was a huge success. Everyone loved this cake. I used two large apples, Gala, I think. Then I added just a little orange zest, sprinkled a bit of lemon juice on the apples and also added a couple of spoons apple sauce. It was delicious. I do like to experiment a bit by adding or modifying just a bit.

    • Martha wrote:

      Sounds like a great adaptation Nita! So glad you enjoyed the recipe!

  • Dolores Menzella wrote:

    Hi Karen: Did you butter the bundt pan well and then flour it? You have to butter every groove well. I just made it and that seemed to make it very easy to remove from pan. I served the cake facing up because it has a wonderful crusty top to it. Give it another try.

  • Dolores Menzella wrote:

    Hi Martha: I just made this cake for Thanksgiving and it is a delicious, moist cake with a wonderful crusty top. I had trouble slicing it but suggest using a cerated knife which worked great. Definitely in my recipe book, thank you.

    • Martha wrote:

      Thanks Dolores – Great suggestion!

  • Pam wrote:

    Karen.
    That was the best apple cake ever!!!! My husband loved it…

    Thanks!

  • Margi in Ky wrote:

    Read and made this the same day. Had everything in the house and was going to a party that night. After I really greased and floured the pan it came out minus most of the top. Pieced it back together and took it to the party anyway where it was the rave of the night. Not a crumb to take home. Maybe next time in the angel food pan or just a 9×13. Regardless of looks the cake was wonderful.

    • Martha wrote:

      Hi Margi – I’m sorry that the cake didn’t come out cleanly from the bundt pan, but I’m glad you were still able to enjoy it anyway! It should work fine in the other pans – you might just need to adjust the cooking time a bit.

  • Karin wrote:

    I have made this cake 3 times in the past 3 days (lots of group functions going on!) YUM YUM YUM! I could not find my bundt pan so I used my angel food pan instead, came out great! I also made this in a 9 x 13 pan, baking time was reduced to just one hour. I also poured the glazed over the warm cake and let it soak in for a few hours before serving. I think the trick to clean slices is this cake needs to be completly cooled.

    • Martha wrote:

      Thanks for sharing Karin!

      • Karin wrote:

        I am seriously making it again for the 4th time! I am using probably 4 generous cups of apples (grannys, pink ladies), cut in small pieces not large, still baking in my angel food pan because the bundt pan remains MIA. The baking time is closer to 90 minutes for me with this amount of apples and the pan. I glaze right away and then let cool for at least 4 hours (or overnight) I get nice clean slices that stay together. This recipe is simple and SO delicious

        • Martha wrote:

          We’re so glad you’re enjoying the recipe Karin! (We love it too!) Thanks for writing to us tonight!

  • Debbie wrote:

    OMG! I made the cake today and served it to a group of ladies visiting our new beach house. I froze what was left over because if I didn’t, I would pick away at it until it was gone. It was fantastic and I will make it again and again. The only thing I did different from the recipe (other than use the organic gala apples I had on hand) was use demerara sugar instead of brown as that is what I had in my pantry. Thanks for the awesome recipe.

    • Martha wrote:

      Thanks Deb! Great idea freezing the leftovers for another meal! (I wouldn’t have so much will power against this apple cake!) 🙂

  • Susan wrote:

    Hi there! Do you think I could use dark brown sugar in this recipe?
    I can hardly wait to try it!!

    • Martha wrote:

      Hi Susan – Yes – either light or dark brown sugar will work. We used light – so if you use dark, the color of the baked cake will likely be darker but still very delicious!

  • A Family Feast ® is a registered trademark of A Family Feast, Inc. All content, including recipes, text, visual elements, and photographs are copyright © A Family Feast, Inc. 2012-2018, unless otherwise stated. All rights reserved.

    Back to Top

    A Family Feast®