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This Best Apple Cake Ever is super moist and delicious with the perfect amount of sweetness and spice! 

Best Apple Cake Ever

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


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

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!

Can I make this cake in a 9×13-inch pan?

Yes – and this easy apple cake comes out just as moist and delicious. Click here to see the instructions for baking this apple cake in a 9×13-inch pan.

You may enjoy these other Bundt Cakes:


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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


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


  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.



Best Apple Cake Ever

Best Apple Cake Ever

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  • Vickie Smith wrote:

    My batter came out very thick. Was it supposed to? Just wondering, I did double the recipe, wondered if that may have caused it.

    • Martha wrote:

      Sounds about right Vickie – it’s typically a very dense batter.

  • FIRST NAME Robin wrote:

    Very good. I didn’t have a bundt pan so used two deep 9 inch cake pans with small pyrex desert dish in center with pie weights. Worked great & delicious! Baked for around 30 minutes until toothpick inserted came out clean.

    • Martha wrote:

      Thanks Robin!

  • Althea wrote:

    Truly the best ever Apple cake, Bundt cake!
    Rich, but not heavy, decadantlt delicious.
    Not to mention, easy-peasy to make.

    • Martha wrote:

      Thanks Althea!

  • Louella Quan Charlston wrote:

    LOVE this recipe! Found it in January 2021 and I’ve made it at least six times! The first time I did as the recipe said and it was delicious. The next few times, I changed it slightly. Instead of 1 1/2 cups oil, I used 1 1/4 cup apple sauce and 1/4 cup oil. For the sugar, I used only 3/4 cup brown sugar instead of 1 1/2 cup total sugar. I don’t mix the walnuts into the cake batter. I sprinkled on top of the cake batter in the pan and pushed it down so I don’t lose any when it’s all baked. I serve it on a platter with the bundt cake upside down and pour the caramel sauce over it. It always turns out great!! Thank you!!!

    • Martha wrote:

      You’re welcome Louella!

  • Margaret Cange wrote:

    I had been looking fir a long time for my Apple Cake recipe that I lost. And I found this yesterday and made it for a B-B-Q and it was a great success! It is absolutely delicious! Could have left it a little longer in the oven.

    • Martha wrote:

      Thanks Margaret! So glad you found us!

  • Shar Menlo wrote:

    Made today. Like other reviews, too much oil. Used 1/2 cup applesauce. If I had more, I would have used 1 1/2 cups applesauce. Husband is diabetic so used 1 cup of Splenda and also used brown sugar Splenda. Left skins on chopped apples. Added Alspice and Coriander for more spice taste. Walnuts were great too. Batter was like cement and I should have pushed it down to be even in the pan as the bottom was lumpy. This direction was missing which is why I rated the recipe only 3 stars.

    • Martha wrote:

      Hi Shar – I’m sorry you were disappointed in the recipe, however you made several changes which likely created the “cement” you described. Baking with Splenda – even their one to one sugar substitutes – changes the texture of recipes. (We’ve developed recipes for them, so know this for a fact.) Typically, the batter is dense but doesn’t require pushing down in the pan – which is why we don’t include that step in the recipe. Seems like rating us down for a missing step on a recipe that you changed isn’t quite fair.

  • Kristine Brodie wrote:

    Wow my son ( doing college in our spare bedroom) just had his heart broken and I really wanted to cheer him up. We all love this cake! I added a little more love ( and some more cinnamon!) to my recipe, and it really filled a hole in his broken heart. My husband couldn’t stop eating it. Thank U!

    • Martha wrote:

      Aw…I’m so sorry about your son’s broken heart. So glad the cake helped even just a little!

  • Celeste wrote:

    My family LOVED this cake! Thank you!! I added a teaspoons of ground clove as well – and used pecans instead of walnuts (it was what we had in the house!)

    They literally said best ever!!!

    Thank you!!

    • Martha wrote:

      Glad you enjoyed the cake Celeste!

  • Pedro Rodriguez jr wrote:

    Greetings apple cake to me it is missing cup of milk to hard to blend which I add cup of milk

    • Martha wrote:

      As written in the recipe, it will be a very thick batter. Hope it still worked out with the extra milk!

  • Steven wrote:

    The best apple cake ever. I make it a lot for my wife and son only lasts a day lol. Thank you for your recipe. Steven

    • Martha wrote:

      You’re very welcome Steven – So glad everyone enjoys the cake recipe!

  • Laura wrote:

    I have made this many times! It is the very best – especially that GLAZE! I always use an equal combination of oil, butter, and applesauce (or apple butter) instead of the 1 1/2c oil for better depth of flavor and texture. For sure double the glaze….

    • Martha wrote:

      Thanks for the suggestions Laura!

  • linda morgan wrote:

    My husband’s favorite cake! He requested it today. I like the glaze, he says it isn’t necessary! Moist every time! Rich flavors.

    • Martha wrote:

      Thanks Linda! So glad the recipe is a hit!

  • Anna wrote:

    Hi Martha, thank you for the great recipe. After reading comments on several cake recipes I made a couple of slight modifications. I used 3/4 cup of oil and 3/4cup apple sauce and used half granulated and half light brown sugar. My husband isn’t big on sweet cakes so I skipped the sauce, which I am confident I would have enjoyed. The cake turned out moist and delicious. The apple, nut and spice ratio is spot on. Thank you.

    • Martha wrote:

      You’re welcome Anna – glad you enjoyed the recipe.

  • Lizette A. Vernon wrote:

    The amount of oil in this cake is astronomical. The cake tastes good, but the texture is more mushy than moist, and if you place a slice on a napkin you’ll see it’s as greasy as pizza.

    • Martha wrote:

      Thanks for your feedback Lizette.

  • Wanda Alexander wrote:

    Yes I did make this cake my son in law just raeved about it..I’ll make it again..Was very good..

    • Martha wrote:

      Glad you enjoyed the cake Wanda!

  • Poonam Sharma wrote:

    I made this cake. I will reduce some sugar since red apples are sweeter than green apples. I also added two egg yolks since I happened to have them left over from another recipe. The cake came out delicious and moist. I did not make glaze. I will make it again.

    • Martha wrote:

      Thank you Poonam!

  • Fran wrote:

    Certainly NOT the best apple cake ever. While the cake was moist the apples taste was missing. The syrupy sauce did nothing to enhance the cake. While it is very easy to put together, it just isn’t worth the time and effort for something without character.

    • Martha wrote:

      Thanks for your feedback Fran.

  • Barbara Land wrote:

    I found this recipe and made it right away I’ve been wanting some apple cake. It was delicious I was kind of surprised about the sickness but it was absolutely delicious. I’m sure I’ll be baking it again soon since Apple seems to be one of our favorite fruits. Thank you I took a picture but I can’t find where to put it beautiful

    • Martha wrote:

      So glad you enjoyed the recipe Barbara! (We don’t have a way for you to upload photos to our blog – sorry!)

  • Patty huxley wrote:

    Was worried about how it would come out – was like cookie dough. However, was too moist for me even though I baked it for right time and knife came out clean. Good taste but seemed greasy with all that oil. We’Ll see what others think.

    • Martha wrote:

      Thanks for your feedback Patty.

  • Charlene Caldwell wrote:

    Why was my cake not moist? It was good, but dry.

    • Martha wrote:

      I’m not sure Charlene – did you make any substitutions? Did you over-bake it?

  • Elly Garofalo wrote:

    This has to be the BEST Apple Cake EVER. It’s easy to make and so delicious. Don’t miss the last step of pouring the warm glaze over it. The first time I made this I didn’t have the heavy cream but that didn’t stop me – I used milk. It was still fantastic.
    I made sure I had the heavy cream the second time I made it. This glaze makes this cake so moist and delicious. I also drizzle a little white icing over it just for looks. Don’t hesitate to make this cake, you will never use another recipe!!

    • Martha wrote:

      Thanks Elly!

  • Cat wrote:

    Just made this cake and it turned out perfectly delicious! After reading some comments i was careful to butter and flour the bundt pan well, cake came right out nicely. Golden delicious apples is what i had, and they were quite large. I added cardamom, too. I had no cream but subbed a couple big spoonfuls of dark rum and that turned out perfect, too.

    • Martha wrote:

      Thanks Cat – so glad you were happy with the recipe.

  • Morgan wrote:

    Just finished making this cake for the 4th time since I first tried it shortly before thanksgiving (it is now Christmas). Everyone loves this cake! I had three different unrelated people tell me it’s the best cake they have ever had. My coworkers all requested it for Christmas. I like using the Granny Smiths to cut down the sweetness. Comes out perfect !

    • Martha wrote:

      Thanks Morgan! So glad you all are enjoying the cake!

  • Sandra Watkins wrote:

    Best apple cake ever! I reduced white sugar to 3/4 cup and added 2 extra apples and came out perfect.
    I make it once a month!

    • Martha wrote:

      Thanks Sandra! Great suggestions!

  • Sylvie wrote:

    It is the best apple cake ever! Easy and delicious!

    • Martha wrote:

      Thanks Sylvie!

  • Pamela Shedden wrote:

    My family LOVES this cake! We add dark rum as was suggested and it is oh, so good! My husband keeps requesting that I make it into cupcakes so that he can control himself 🤣. Has anyone tried that yet?

    • Martha wrote:

      Hi Pamela – I know we’ve had other readers tell us that they made mini bundt cakes and others have asked about baking the batter in muffin/cupcake tins. I’m sure you can, although I don’t know the specifics about how long to bake, etc. Hope that helps – and glad you enjoyed the cake!

  • Kevin Chandon wrote:

    I made this recipe substituting applesauce for 1/2 the oil volume (i.e., 3/4 cup oil, 3/4 cup applesauce)., keeping everything else the same. It was delicious and less sinful.

    • Martha wrote:

      Thanks for the suggestion Kevin!

  • Barbara wrote:

    I’ve made this cake twice, following all the instructions completely, and it’s delicious, but both times it stuck in the Bundt pan and tore in half as I was trying to put in on the serving dish! What can I do to prevent that?

    • Martha wrote:

      Hi Barbara – In the past, I’ve had bundt cakes stick when I was using a lightweight aluminum bundt pan that overly browned the cake and caused it to stick. Once I switched to a heavier weight, Nordicware, non stick bundt pan that definitely helped. If you are already using a good-quality bundt pan, I’d definitely look at perhaps greasing your pan even more. I have found that the Pam baking spray with flour works well, but other brands not so well. Without being in the kitchen with you, it’s hard to say why you’ve had such sticking problems. Hope that helps.

  • Carol Ryan wrote:

    Is it possible to put metric measurements as well please as I find sometimes when I try to convert it never works out for me.
    Saying that I love your recipes. Many thanks .

    • Martha wrote:

      Hi Carol – Thanks for your feedback and kind words. Unfortunately, we find the exact same issue with converting recipes to metrics…we cook using US customary/imperial measurements so that’s how we write and share our recipes.

      We’ve tried using some of the online calculators ourselves and the results never quite seem to work out – even when the recipe sites have the option to toggle between metric and imperial measurements. Because of that, we’ve made the choice to share the measurements in a way that we can feel totally confident it’s correct through our own testing in the kitchen.

      I’m sorry, I know it’s probably not the answer you were hoping for.

  • Robin Abernethy wrote:

    This IS the best Apple Cake recipe ever. I’m 54, my mother has made this exact recipe (only no brown sugar, but 2 cups sugar instead) since I was a child. My father would take one into work at the holidays and it became a well anticipated treat for his co-workers.

    We even joked it had apples, so it was appropriate for breakfast. She didn’t make the glaze, but honestly – it didn’t need it. I had to dig up her recipe to compare to yours and other than the brown sugar, it was exactly the same!

    • Martha wrote:

      What a nice memory Robin! I’m pretty sure this cake recipe has been around for a long time!

  • Irene Wieder wrote:

    That Apple cake looks so moist and yummy. Can’t wait to try it. So glad to have found your site. Thanks and God Bless

    • Martha wrote:

      We’re glad you found us too Irene!

  • Linda Wolff wrote:

    This is by far “the best” apple cake! I’m 65 and have made my share of them. Thank you for sharing this

    • Martha wrote:

      You’re very welcome Linda! 🙂

  • Ann Smith wrote:

    Just wanted to know if I could use cake flour instead of all purpose flour or will it not work for this recipe.

    • Martha wrote:

      We’ve never tried it Ann…if you do, please let us know how it comes out!

  • Linda wrote:

    This cake is AWESOME! I lost my other apple cake recipe and found this one arrested to be very close. I made the cake exactly per the recipe and carried it to a small family gathering this thanksgiving. The cake was devoured pronto. Even folks who aren’t huge fans of dessert said this cake was delicious! This recipe is a keeper!! It was also a beautiful cake too!

    • Martha wrote:

      So glad the recipe was a hit Linda!

  • Christine Zilembo wrote:

    If I want to serve this tomorrow, should I wait to out the glaze on or should I put it on tonight?

    • Martha wrote:

      Hi Christine – Either way will work.

  • janice Pierce wrote:

    I wanted to know if i can use can apples because my hands are messed up with arthritis and its hard cutting

    • Martha wrote:

      Hi Janice – I don’t think canned apple filling will work because of the sauce/syrup and other seasonings. I suppose you could try to rinse the apples off, but because the canned apples are already cooked, you might not get the same texture as if you used fresh in this cake. I’m wondering if you might be able to find peeled and sliced apples at the supermarket – or I’ve seen some at Walmart in the produce section. That might be a better alternative for you. Hope that helps.

  • Brittany wrote:

    This is one of the best cakes I’ve ever made (and eaten!). I made individual Bundt cakes, added a little rum to the glaze and served warm with ice cream and extra glaze. SOO good.

    • Martha wrote:

      Thanks Brittany!

  • Michael C Brenner wrote:

    This is a fantastic cake. I use 3 different apple varieties for texture, honey crisp, granny smith, and fuji. I boil the glaze for an extra minute to make it a bit more caramelized and thicker. This is now my go to apple cake!

    • Martha wrote:

      Thanks Michael! Great suggestions!

  • Nazli wrote:

    Hi. Can I bake this cake in a casserole dish or a rectangle cake pan? And how do I adjust the temp and cooking time for that?

    • Martha wrote:

      Hello Nazli – We answered this right in the post:

      Can I make this cake in a 9×13-inch pan?

      Yes – and this easy apple cake comes out just as moist and delicious. Click here ( to see the instructions for baking this apple cake in a 9×13-inch pan.

  • Carol wrote:

    This is the best apple cake ever. Appropriately named!!

    • Martha wrote:

      Thanks Carol! 🙂

  • Eljer wrote:

    THIS IS A KEEPER! I made this quickly today without having to run to the store for anything! That is a bonus during COVID! I love when that happens. I Used the Nordic Ware Soft Swirl Bundt Cake pan (12 cup pan) prepared with Baker’s Joy. It does just to the top of the pan. perfect!

    I cut three different types of large apples (Granny, Pink Lady, and one more) in about 1/2” cubes. Living in Denver required extra bake time at the suggested 325 degrees F but testing with a knife did the trick; I think it baked for about 20 to 30 extra minutes. I served it for our weekly family dinner. My daughter, her husband, my husband and even the 2 young grandchildren loved it. My grandson said this was the best dessert ever! The apples were not mushy! The glaze made it have a little crunch, especially after the Grandkids insisted on sprinkling icing sugar on the cake before we served it. Thank you for sharing this wonderful recipe. Oh and I almost forgot, my son-in-law said it reminded him of a cake his Polish Grandmother made him. Happy memories.

    • Martha wrote:

      Thank you!

  • Elly Garofalo wrote:

    This is the best moist apple cake I have ever baked. I followed the exact recipe – I didn’t change a thing. At first I wasn’t going to add the topping but I did and I would have made a huge mistake if I didn’t add it. Just Delicious. We can’t stop eating it. I had to share with neighbors because it really is the best cake ever. I’m making it for Thanksgiving. It’s definitely a keeper and a great cake to give away or bring to a gathering. Thank you so much for such a great recipe. Can’t wait to try all your recipes while I’ll be staying home a lot this winter. I have a stocked pantry!!!

    • Martha wrote:

      We’re so glad you enjoyed the recipe Elly!

  • Marianne wrote:

    I cut the sugar by 1/2 cup .. cut the oil by 1/2 cup and added 1/2 cup of unsweetened applesauce … Instead of the glaze … I greased my bunt pan and instead of flour I prepared the greased pan with a cinnamon sugar mix it was delicious , moist snd flavorful … I also use a variety of apples to cook with .. The mingling of apples created much flavor!
    It was a big hit!!

    • Martha wrote:

      Thanks Marianne!

  • Paul Heymont wrote:

    The other day come I was reading recent comments from 2020, and left a comment and question. Now I only see things from 2017 and 2018. Am I looking in the wrong place or did something happen? Thank you

    • Martha wrote:

      Hi Paul – You’ll just need to scroll to see the newer/most recent comments – yours is definitely there! (This recipe is very popular, so I’m afraid you will need to scroll for a while…)
      I haven’t seen anyone respond yet about using smaller bundt pans.

  • Alison Yandle wrote:

    Does this cake freeze well?

    • Martha wrote:

      Hi Alison – My apologies, I had a freezing question on a cookie recipe right next to yours and accidentally replied to your question instead! Yes, you can freeze this cake – I’d suggest adding the glaze after thawing.

  • Paul Heymont wrote:

    First, let me say thanks for this recipe; if ‘best apple cake ever’ seems like hyperbole, it’s certainly way up there!

    The first time I made it, I found it just a little sweet for my taste (which didn’t keep me away from the leftovers). I’ve since made a small substitution that I think works well, leaves the cake slightly less sweet, and adds a bit of flavor depth.

    I reduced both the white sugar and the oil from 1-1/2 cups to 1-1/4 cups, and added 1/4 cup of molasses.

    I would appreciate if anyone has had experience reducing the recipe for smaller bundt pans; I’ve had to scramble to distribute leftovers and keep them out of my hands!

    • Martha wrote:

      Thanks Paul – the molasses swap sounds delicious! I don’t recall seeing any previous comments from readers using smaller bundt pans, but I know that some readers have made this cake in several loaf pans. (I’m sure the baking time is different, although I don’t know the specifics). Hopefully someone will see your question and respond!

  • Amanda Metcalf wrote:

    I have small apples; how many cups of apples would you say 3 large makes up?

    • Martha wrote:

      Hi Amanda – 3 large is around 3 to 4 cups of apples. Hope that helps!

  • M. Kerns wrote:

    Can you add chopped nuts to this recipe?

    • Martha wrote:

      Hello – The recipe already includes 1 cup of chopped walnuts.

  • Tonya Brewer wrote:

    Omgoodness! Best APPLE Cake ever! Thank you for the recipe! #familyfeast

    • Martha wrote:

      You’re welcome Tonya!

  • Debbie wrote:

    Love the recipes! Tried a few and they are delicious. Thank you so much for always posting

    • Martha wrote:

      So glad you enjoyed the cake Debbie!

  • Marilyn Austin-Smith wrote:

    I have made this recipe over and over again my family loves this cake so much. thank you for such great recipes.

    • Martha wrote:

      You’re welcome Marilyn – so glad you enjoyed the cake!

  • Deb wrote:

    This is a delicious cake. However, when I make it the next time I will reduce the sugar 1/4 to 1/2 cup. Very sweet. I used not quite all of 2 large Granny Smith apples (which was more than enough). They helped balance out the sweetness of the cake. I also did not see the need for frosting. If I were making this for an event, I might dust with powdered sugar just for appearance.

    • Martha wrote:

      Thanks Deb!

  • Margot wrote:

    Baking time not enough, cake is still kind of wet inside. I should have baked it at 350 instead of 325. Now I have to throw it out, all that work for nothing. Tasted some and I’m not impressed.

    • Martha wrote:

      Sorry you were disappointed Margot. Every oven is different so we do suggest that you use the toothpick method to check for doneness as well as going by cooking time.

  • Shirley A Roberts wrote:

    I made the cake for my daughter she said she liked it, it was way to much for her to eat so she took it to work and the girls just ranted and raved about it. They said how good it was so my daughter ask me last night if I would make another one for work. I cant b e live how much they liked it. Thanks for sharing your we onderful receipe.

    • Martha wrote:

      You’re very welcome Shirley – so glad the recipe was a hit!

  • Marie Lawson wrote:

    Can I use this recipe for muffins?

    • Martha wrote:

      We’ve never tried doing so Marie. The cake is denser than a typical muffin but I’m sure you could bake it in muffin tins.

  • Helen wrote:

    would love to make this cake but as im in the UK we dont use cups as measures, do you have the ingredients by weight instead?

    • Martha wrote:

      Hi Helen – Unfortunately we don’t…this recipe was given to us in cup measurements.

  • Patricia Antale wrote:

    This apple bundt cake is so moist with plenty of apple chunks on the inside and a crispy outer crust. The super easy glaze adds just the right amount of sweetness. Will definitely make this cake again.

    • Martha wrote:

      Thanks Patricia!

  • Vickie Mitchell wrote:

    You much try, I used black walnuts. Very good cake. It’s hard to stop eating it.

    • Martha wrote:

      Thanks Vicki!

  • Angela wrote:

    Made exactly as recipe states….came out perfect. What a pretty cake too. Only comment would be to double the glaze!!!! Will definitely make again. Used MacIntosh apples.

    • Martha wrote:

      Thanks Angela!

  • Gayle Brann wrote:

    Followed the directions as they are written. This is the second time I have made this cake this fall. Delicious. Will certainly make again.

    • Martha wrote:

      Thanks Gayle!

  • Mary wrote:

    Turned out a bit dry and could have used less sugar and more spices.

    • Martha wrote:

      Thanks for taking the time to share your feedback Mary.

  • Mary wrote:

    Hello – can I use frozen apples for this recipe?

    • Martha wrote:

      We’ve never tried using frozen apples Mary – I think as long as they aren’t too mushy or liquidy after thawing you would be OK. Since the batter is so dense, I wouldn’t recommend adding the apples still frozen. Hope that helps.

  • Amanda Simpson wrote:

    This cake was so amazing. Perfect proportions of apple,and cake Not too sweet. Not too spicy. The texture was also perfectly balanced. And the glaze was a genius addition.

    • Martha wrote:

      Thanks Amanda!

  • Hilary Tschoepe wrote:

    Hello. Years ago, I saw this recipe in a local magazine, have made it many times, and it is lovely. All of the ingredients are 99.9% the same with the exception of baking soda. Yours calls for bs and the other I have always made with the exact amount of baking powder (as it calls for). Could you let me know why you use this instead? Thanks so much, and take care.

  • Elizabeth wrote:

    I plan on making this cake tomorrow, but I don’t have heavy cream for glaze… 😩 May I use milk for substitute?

    • Martha wrote:

      Sure Elizabeth – the glaze will probably be a little thinner than if you used the heavy cream, but it will still work.

  • jenni wilson wrote:

    Because I don’t like volumes of sugar or spiced apples, I beg to disagree with you that this would be the best apple cake ever. I got this recipe back in the late ’60s from a gal whose British grandmother gave it to her. Your picture looks a lot like mine, I also use a bundt pan, but there are some differences in the recipe. You start in a cold oven, you don’t put any spice in, and you don’t need any sauce! Very delicious! I guess it could be called apple bread. Please try it!

    3 eggs 3 cups chopped apples
    2c. sugar 1c. chopped pecans (I use my old nut grinder I’ve had since the 60s & it distributes the flavor better)
    1 1/4 C. oil
    3c. plain flour
    1 t. salt
    1 t. baking soda
    beat eggs, oil and sugar until thoroughly mixed
    add dry ingredients and mix
    add apples and nuts and mix
    bake at 350 for 1 hr.

    • Martha wrote:

      Thanks for sharing Jenni!

  • Mim wrote:

    This was the moistest, delicious apple cake I’ve ever made! Thank you for sharing!

    • Martha wrote:

      You’re very welcome Mim – glad you enjoyed the cake!

  • mary williams wrote:

    Wonderful! I’ve even cooled this cake and used a salted caramel frosting on it. I found a Pillsbury Salted Caramel Icing in a 99cent store on a clearance shelf for 50cents. It was SO good. I have used this recipe for muffins, pancakes and waffles ( I just added an extra egg and a little milk). If someone is allergic to nuts you just leave them out. It’s a really terrific easy recipe!!!

    • Martha wrote:

      Thanks Mary!

  • Andrea wrote:

    Delicious! A huge hit ! Will definitely make again!! Not sure of size of apples Chunks…

    • Martha wrote:

      Thanks Andrea – you can cut the chunks smaller if you prefer.

  • Heather wrote:

    So good! I used self rising flour because that’s what I had so I skipped the salt and baking powder and frankly I mixed dry and wet ingredients all together and added the apples after mixing well. Still turned out really moist with a good tender crumb. I did mine in a 9×13 and cooked it the full time. Next time I’m adding pecans and doubling the sauce and poking holes all on the top for even more super good stuff. And by next time I mean tomorrow when I buy more apples and make it to freeze for Thanksgiving.

    • Martha wrote:

      So glad you enjoyed the cake Heather! Good to know that self-rising flour (with some other changes) will work!

  • Rose McMahon wrote:

    Made this cake for a birthday, it is a keeper! Turned out perfect! Thank you!

    • Martha wrote:

      You’re welcome Rose!

  • Katrina wrote:

    I have never had apple cake before. I tried this recipe. It was really moist and delicious. I used Granny Smith apples 🍏 because I had some. My husband and daughter really liked it and so did I. I will definitely make this again. I already have one request to make this for Thanksgiving. Thank you for sharing your recipe.

    • Martha wrote:

      You’re very welcome Katrina – so glad you enjoyed the recipe!

  • Rachel Morelli wrote:

    I followed the recipe and it has been over 2 hours baking time.

    • Martha wrote:

      Hi Rachel – We’ve had one or two earlier readers write to tell us that theirs took that long to bake – not sure why as most readers see good success with this recipe. Hopefully it finally baked through for you, even if it took longer.

  • Sandy M wrote:

    This couldn’t be any more delicious or simple to make! I’ve grated the apples, peel and all, and it turns out great that way as well! This is my new go-to recipe for apple cake.

    • Martha wrote:

      Thanks Sandy!

  • Elizabeth Heiling wrote:

    Seems like a lot of oil! Is that correct?

    • Martha wrote:

      Yes – the recipe as written is correct.

  • Lisa wrote:

    Made this last night and it is delicious. I didn’t have any heavy cream on hand so I made the glaze today. I did triple the glaze recipe. I put some on right off the stove but then put on another layer after the glaze cooled. The cake got rave reviews by everyone who tried it. This recipe is a keeper! I used about 3 1/2 cups of apples and no nuts. I feel the recipe would be more helpful if the apples were measured in cups not “3 large apples”

    • Martha wrote:

      Thanks for your feedback Lisa!

  • lisa p lloyd wrote:

    can you use a side of caramel with this cake? instead of a glaze?

    • Martha wrote:

      Sure Lisa – you can do that if you’d like.

  • Fredrica Leuck wrote:

    This truly is the best Apple Cake EVER! I can’t say enough about it especially because I didn’t use all the white sugar called for (Only 1 cup), substituted one cup of whole wheat white flour for one of the 3 cups of all purpose, and didn’t glaze the cake, just sprinkled a bit of powdered sugar for looks. Even with those changes it is fantastic. My reason for the substitutions is husband does not like really sweet Cakes and I like to sneak whole wheat flour in whenever I can. This must be decadent when made to recipe. Thank you for sharing👍🏻

    • Martha wrote:

      Glad you enjoyed the recipe Fredrica – it’s always helpful to know about successful, healthier swaps. Thanks for sharing!

  • Barbara Sbrogna wrote:

    I love spicey apply cakes and plan to try this recipe today. I’m sure it will be delicious.

    I have only one question: if I make it in 13 x 9 pan, how does that change the cooking time?

  • Katie wrote:

    What a phenomenal recipe! Thank you so much for sharing this! I didn’t have oil on hand, so, hesitantly, used butter. That’s right, 3 sticks. The cake came out beautifully – right out of my fluted Bundt pan. The edges of this cake have the most amazing crispness. And the flavor combination is spot on PERFECTION. It’s been a long time since I’ve found a recipe to add to my beloved collection that I’ll make again and again. Your recipe definitely deserves to be saved and shared.
    I think next time I’ll cube most of the apples instead of just the large chunks. The chunks make it a bit difficult to slice the cake, and just personal taste for preference of smaller pieces of apple. I also highly recommend an apple mixture as opposed to just Granny Smith. (Your suggestion of red and green is great!) The different apples make for a more interesting, developed flavor and texture. I’d also double the glaze – poke holes in the bottom of the cake and allow one batch to absorb completely into the cake, flip over, cool, and use the second batch for the top glaze. Thank you again for this wonderful recipe!

    • Martha wrote:

      You’re welcome Katie – so glad you enjoyed the cake!

  • Allie wrote:

    Hello 👋 I was wondering is my batter supposed to be thick , I’m worried I’ve over mixed it .

    • Martha wrote:

      Hi Allie – Sorry for the delay in responding – it’s a very thick batter. While I don’t know for sure, you probably didn’t over mix it. (Hopefully it baked up nicely for you!)

  • Vera Martin wrote:

    Excellent results..yummy yummy

    • Martha wrote:

      Thanks Vera!

  • Kim wrote:

    I made mini bundts from this recipe and they are DELICIOUS!! Obviously, needed to cut baking time WAY down to about 16 minutes but they turned out PERFECT!! I plan to give as gifts this holiday season!! Thank you for sharing!!

    • Martha wrote:

      Great idea Kim!

  • Sharon Workman wrote:

    Can this cake be made in a loaf pan?

    • Martha wrote:

      We haven’t tried doing so Sharon – just as written and in a 9×13 pan. This recipe fills a bundt pan so you could probably make two or three loafs depending on the size of your loaf pans. Please let us know how it comes out!

  • Lucas wrote:

    This recipe is seriously AMAZING! I use it for cupcakes with a recipe I found for cinnamon cream cheese frosting and I get RAVE REVIEWS! It is honestly, the best recipe for a dessert I’ve ever found. Super moist and delicious. I diced up Honey Crisp apples and they are perfect for this. I highly recommend this recipe!

    • Martha wrote:

      Thanks Lucas!

  • Fidelis SpottiS wrote:

    I made this recipe and OMG. So delicious. I can see why it is called Best apple Cake ever.

    • Martha wrote:

      Thank you Fidelis!

  • Mary Ann wrote:

    On my yes, this is an amazing recipe and I’ll agree with ‘the best apple cake.’ My search is over! I used unpeeled Granny Smiths. Outstanding!

    • Martha wrote:

      Thanks Mary Ann!

  • Pamela Doherty wrote:

    Very good cake. It was not difficult and everyone loved it. (Do add nuts – I would consider them essential, not optional.). However the glaze is super sweet and there is WAY too much of it. I soaked the cake and still has some left over. Next time I will halve the glaze recipe.

    • Jack wrote:

      Thank you Pamela. Please feel free to adapt our recipes any way you see fit. Different people have different tastes.

  • Beth wrote:

    I plan on making this over the weekend. Do you think I could put it in 2 loaf pans? Would you adjust cooking time? Thanks so much for your help! Can’t wait to try this!

    • Martha wrote:

      Hi Beth – It’s a very dense batter – depending on the size of your pans, it might even fill three loaf pans. We’ve only made the recipe as written, and in a 9×13 pan, so I’d only be guessing that baking temperature and time. Let us know how it works out for you!

  • James wrote:

    I made this recipe as a house warming gift and it almost didn’t make it to the person it was intended for! Absolutely delicious!

    • Martha wrote:

      LOL – Thanks James!

  • Danielle wrote:

    I made this tonight and it was AMAZING!!! So glad I found this recipe, thank you for posting.

    • Martha wrote:

      You’re very welcome Danielle!

  • Carly wrote:

    I made this cake today and the only thing I did different was instead of using nutmeg and cinnamon I used ground cloves and cinnamon. It is absolutely one of the best cakes I’ve ever made! Turned out so moist. I will definitely be making it again in the future.

    • Martha wrote:

      Great suggestion Carly! Glad you enjoyed the cake!

  • Kay Bloomquist wrote:

    Help….Im not sure if it was my oven, to many apples or the cheap bundt pan. The cake stuck in the pan and what did come out wasnt cooked through. The flavor was spot on though, I know because what was edible my husband goobled up! He even asked if he could have the rest. LOL
    I ended up spooning it all into a gresed 9×12 pan, cooked for another twnrty minutes and called it an Apple Cumble… still have rave revues. I do wnat to make this again and have it turn out right. Any tips?

    • Martha wrote:

      Hi Kay – Sorry to hear that – My guess would be the bundt pan as the culprit. Years ago, I had a cheaper, very lightweight bundt pan myself and my cakes always stuck or burned on the outside before the inside was baked through. This is a fairly dense batter so it does take the full baking time (or maybe even a little longer) to bake through. If you are uncertain about buying a new bundt pan (we’re fans of the Nordic Ware brand), we do have a variation of this cake in a 9×13 inch pan here: – Hope this helps!

  • Michelle Ernst wrote:

    I’m about to make this marvelous looking cake this weekend. I’ll be using mini bundt cake pans (out of respect for limiting sharing same cake in COVID times). How much does this cake rise? In other words, how full should I fill my mini cake pans?


    • Martha wrote:

      Hi Michelle – It’s a fairly dense batter that only rises a little. I’d say filling 2/3rds of the way would be a safe bet.

  • Susan Kana wrote:

    This recipe looks awesome!! It certainly has received great reviews. For the occasion I want to make it, the family doesn’t like a lot of sugar. Would I be able to cut back just a little and have it turn out just as good. Thanks

    • Martha wrote:

      Hi Susan – We’ve only made it as written, but I believe other readers have successfully cut back on the sugar.

  • Angie wrote:

    Hi, Thank you so much for sharing your recipe.
    I made this apple cake for my husband’s boss family and they loved it. Thank you so much and I am going to look for more of your recipes. 😘🙋🏻‍♀️


    • Martha wrote:

      We’re glad you found us Angie!

  • Angela wrote:

    Hi, I was looking for an Apple cake recipe to give to a friend as appreciation for his good heart to help my husband and I during this difficult times. I found this one and I like the ingredients in the cake and the video is a plus. I have a question, can I use any type of apples.
    Stay safe , thank you and God bless you 🙏🏼.

    • Martha wrote:

      Hi Angela – You can using any baking apple/an apple that stays fairly firm after being cooked. (Granny Smith, Cortland, Honey Crisp, etc.) I’d avoid MacIntosh and Red Delicious.

  • Arianne wrote:

    I am looking forward to making this recipe for my grandmother’s birthday. Is there any way I can reduce the sugar at all without messing with the consistency or moisture of the cake?

    • Martha wrote:

      Hi Arianne – We’ve only made the recipe as written so I’d only be guessing without some testing in the kitchen. If you cut back on the sugar, please let us know how it comes out!

  • Susan sobolowski wrote:

    I picked fresh apples and made this cake and it is fabulous.

    • Martha wrote:

      Thanks Susan!

  • Brent wrote:

    My Mamaw always made Fresh Apple cakes and they were my favorite. After she passed every Fall would remind me of her Fresh Apple Cake. I asked family members if anyone had her recipe. None did, they said she “just made it”, she never wrote it down that we knew of. I tried several recipes trying to find one like hers and this one is definitely the closest, if not exact. And each time I make it, everyone always says, “that is the best cake, it is so moist”. Thank you for the recipe, we have Mamaw’s Fresh Apple Cake once again.

    • Jack wrote:

      Warms my heart to hear that.

  • Morgan Torres wrote:

    Perfect recipe!! Already have requests to make it again.

    • Martha wrote:

      Thanks Morgan!

  • Penny Barry wrote:

    I made this for co worker and they loved it! So many thank you’s! Very moist. Made it in a 13 x 9 pan. Delicious! The only thing i did that was not in the recipe was i put some apple cider syrup in the glaze.

    • Martha wrote:

      Great idea Penny!

  • Debbie Bentley wrote:

    How can you make it Keto friendly? The cake look good I want try it 😋

  • Dawn wrote:

    Made this today for my dad’s 60th birthday and it was a huge hit. Delicious, moist and incredibly appley. I thinknits going to be a new fall favourite too!

    • Martha wrote:

      Thanks Dawn!

  • carmen wrote:

    Tried this cake and it was a hit it’s always requested with functions. Thank you for sharing

    • Martha wrote:

      You’re welcome Carmen – so glad the recipe is a hit!

  • SHIRLEY wrote:

    I havent trird this recipe yet i just found it now on your website. I will be making it this weekend. I would lie to receive your emails for your recipes thank you.S

  • Angie wrote:

    Can you make this in a 13×9 pan…and if so for how long to bake

  • Sharon Meadows wrote:

    On which rack do you bake the best apple cake on, the lower third rack or the middle oven rack?

    • Martha wrote:

      Hi Sharon – We’d suggest the middle oven rack for this cake.

  • Fabby wrote:

    I’m baking this Apple cake that looks fabulous ! I hope it is great as it seems.
    Thank you for sharing your recipe.
    Will let you know how it came out.

    • Martha wrote:

      We hope you love the cake Fabby!

  • Harry Z wrote:

    Really is great! Moist and not too sweet. Used powdered sugar instead of making glaze. Added some sour cream the second time I made it and it really came out great. Got lots of compliments from my guests.

    • Martha wrote:

      Thanks Harry!

  • Lena wrote:

    HI! I was trying to PIN this to a Pinterest board using the Pinterest button by the print button but it says it’s not allowed. 🙁

    • Martha wrote:

      Hi Lena – I’m not seeing the same error – I was able pin using that button. Would you retry – and if you still see the error, please let me know what device and browser you are using? I’d like to try to recreate the issue and troubleshoot.
      Thanks for letting me know!

  • Rhonda feit wrote:

    this was the most delicious apple cake I have ever eaten thank you

    • Martha wrote:

      You’re welcome Rhonda!

  • Carol Apanowicz wrote:

    This is really the best ever! I’ve made this 2 days in a row! The first went to a neighbor since she gave me the apples. I joked that I made a mistake giving it to her as we had a slice when I took it to her. Just made another today for hubby and I. I Left the brown sugar out on purpose. Didn’t substitute more white sugar either. Plenty sweet. Since I cooked in a toaster oven, it only took
    50 min. . Seems like too much apple for the amount of batter, but it’s not and you really do have to mix by hand. It looks beautiful too!

    • Martha wrote:

      Thanks Carol – so glad the recipe was a hit!

  • jeff wrote:

    Made this yesterday and I have a few notes. It’s too sweet so I would reduce the amount of sugar as the glaze makes it even more sweet. I would reduce 1/2 cup white sugar and only do 1 cup white and keep the brown as the recipe instructs. I used 5 apples both granny smith and McIntosh and grated 2 of them and then chopped the other 3 and it was perfect and added extra moisture. I love the taste of butter in a cake so I did half oil and half melted butter. The last thing to give the glaze more apple flavor I added a splash of apple brandy and it was exactly what it needed and I used confectionary sugar instead of granulated sugar and didn’t cook it but just used melted butter and whisked it up in a bowl and consistency was ideal. Everyone loved it except for my note that the sugar should be reduced slightly. Will make again!

    • Martha wrote:

      Thanks for the suggestions Jeff – I know that some other readers have commented that they successfully reduced the sugar without impacting the texture of the cake so you should be OK doing so. Thanks for taking the time to leave your comments.

  • Kristy wrote:

    Absolutely loved making this recipe! Cake was incredibly moist & delicious! I used canola oil & where it asked for 1 1/2 cups sugar I did 1/2 cup coconut sugar and x1 cup raw caster sugar. I added a little maple syrup to the syrup at the end. 🙂

    • Martha wrote:

      So glad you enjoyed the cake Kristy!

  • Carolyn McCaughey wrote:

    Bar none….the best apple cake I’ve ever had. The caramel sauce was perfect. My husband and friends loved every bite.

    • Martha wrote:

      Thanks Carolyn!

  • Shaparak wrote:

    Thanks a lot for this delicious recipe. It turned out great. The glaze has an amazing texture and the recipe yields exactly the right amount to cover the entire cake. I followed the recipe step by step, however, because the batter looked too thick to me, I added 3/4 cup of low fat milk as well. I added it at the end, but if anyone wants to try it, it’s better to be added right before mixing in the dry ingredients. It worked perfectly well. Thanks again Martha. I love your website.

    • Martha wrote:

      Thank you so much – glad the cake worked out! The batter is definitely very thick but good to know that adding some extra milk still gave you good results!

  • Gail wrote:

    This cake was awesome. I left out walnuts as 2nd decreased cinnamon by half. So most and the glaze pairs perfectly without being over sweet. We used a granny smith a gala and honey crisp apple. Definitely will make again

    • Martha wrote:

      Thanks Gail!

  • Sasha wrote:

    So delicious! My new to baking tween made this all by herself for a remote learning FACTS (home ec) class. Thank you so much for simple, clear directions, and a super moist, yummy cake with to die for glaze. We loved it!

    • Martha wrote:

      So glad you enjoyed the cake Sasha!

  • Sally H. wrote:

    I love this cake! Wonderful flavor and texture.
    I enjoy the big pieces of apple and the glaze really takes it up a notch. The batter was really thick and I was worried I did something wrong but it turned out great.

    • Martha wrote:

      Thanks Sally – so glad the recipe was a hit!

  • Elif wrote:

    This really is the best apple cake recipe ever!

    • Martha wrote:

      Thank you! (We agree!)

  • Karen Wolf wrote:

    Do you think the glaze would work with half n half instead of heavy cream? My cake is in the oven and iI can’t get to the store now to get cream. Thanks.

    • Martha wrote:

      Hi Karen – Yes. I’d cut back a bit on the amount added since the half and half isn’t as thick as the heavy cream.

  • Lisa Pavan wrote:

    Good morning Martha, I enjoy so much reading you… Would love to make this appel cake. Would you be kind enough to tell me if I can replace the all purpose flour by Gluten free flour… One for One …. It would simplify my life !!

    Thank you so much

    • Martha wrote:

      Thank you so much Lisa! We haven’t tried it ourselves with this recipe but I believe we have had some readers comment that they were successful using a one-to-one gluten free flour with this recipe. (I know we’ve always had good luck with the Bob’s Red Mill One-to-One…) Please let us know it works out!

  • Rhonda W. wrote:

    Made this a couple weeks ago and it is absolutely a keeper. I had some apples that were starting to get soft and was looking for a new recipe when I found this one. My husband loved it, so did I. He’s asking me to make it again.

    • Martha wrote:

      So glad the cake was a hit Rhonda!

  • Kirsten wrote:

    My newest addiction!! Truly the best apple cake I have ever had. I crave it. Every time I have made it ( which is quite often), people ask me for the recipe. It tastes like its from a bakery. It is so moist and tasty. The glaze is so good too. Thank you for the recipe!!.

    • Martha wrote:

      You’re very welcome Kirsten!

  • Diane wrote:

    I know this is an older recipe,but I’ve made it many times,always delicious! Got all the ingredients on hand and my daughter n I are going to make this again tonight. ❣

    • Martha wrote:

      I can’t think of a better way to spend your time Diane…hope you and your daughter stay safe!

  • Andria wrote:

    Hello guys, i tried this recipe for the first time cause it looked so nice. I did everything according the instructions but it came out very oily…it even felt so when i was about to mix the oil with sugars…no the same as the video and couldnt understand why…i checked again details but didnt find any mistake there…please advice…
    Thank you

    • Martha wrote:

      Hi Andria – I’m sorry you had trouble with the recipe. It’s difficult to troubleshoot without being in the kitchen with you…did you swap in a different kind of oil or other ingredient? If not, I’m guessing there might have been a measurement mistake (either not enough flour or too much oil) along the way? Sorry I can be more help.

  • Mary Lou Varney wrote:

    Can you make this in a muffin tin (cupcakes)? If so, how long would bake and what temperature?

    • Martha wrote:

      Hi Mary Lou – We haven’t tried doing so ourselves so I don’t have advice as to the time and temperature. This article might help:
      I suspect a muffin and cupcake would be similar, although this cake batter is very dense so it might differ. Please let us know how it comes out!

  • Dawn Spanellis wrote:

    I had some apples to use up and came across this recipe. Didn’t change a thing, very moist I added lots of walnuts and we ate it without the glaze we thought it was sweet enough without it. Very good will make again 😊

    • Martha wrote:

      Thanks Dawn!

  • Sheila Hendrickson wrote:

    Yummy!! It just got better as the cake sat. I did two things differently from the recipe. I substituted applesauce for half the amount of oil per previous reviews and comments. The second thing was I threw in about 1/2 to 3/4 cup of craisins as I thought they or raisins would make a good addition. Next time I might use even more craisins/raisins. I will definitely make this recipe again!!

    • Martha wrote:

      Thanks Sheila! Great suggestions!

  • Lori wrote:

    Just made this cake tonight and it’s delicious!! It’s definitely a keeper and I’ll make it again.

    • Martha wrote:

      So glad you enjoyed the cake Lori!

  • Indira wrote:

    I made this cake and it was AMAZING,similar to my mother in laws recipe from years back. My 16yr.old devoured it. I was wondering is there a way to convert to muffins.

    • Martha wrote:

      Hi Indira – We haven’t tried it ourselves, but I believe somewhere deep in the comments, we did have a reader who did use it to make muffins. If you try it, please let us know how it comes out!

  • Karen Altman wrote:

    I am always looking for a yummy apple cake recipe, which is easy to make. This recipe looks very good, however, that is a LOT of oil in the recipe. Can something else be substituted for part of the oil? I would really like to make this recipe more healthy, as I feel that is way too much oil for one cake. Thank you!

    • Martha wrote:

      Hi Karen – We’ve only made the recipe as written (and it is super moist thanks to the oil). I haven’t tried any substitutes but I suspect you could swap in some applesauce which people often use in recipes to replace some of the oil. Please let us know how it comes out if you try it!

  • Jaime wrote:

    This is one of the most delicious cakes ever! I made it exactly as written, omitting the nuts. It is truly the best still a little warm with the glaze fresh. My daughter just asked me to make it for her birthday and serve with vanilla ice cream. YES! I will have to make it the day before I serve it because will be out of town most of the day on her birthday for her gymnastics meet. Do you recommend still glazing it while warm, or waiting and putting the glaze on the next day a few minutes before serving? Thanks for a wonderful recipe!

    • Martha wrote:

      Hi Jamie – I’d still glaze it warm out of the oven. Then, once cooled, cover with plastic wrap – using toothpicks around the cake to prevent the plastic wrap from sticking to the glaze. Happy Birthday to your daughter!

  • Barbara wrote:

    Just like everyone else says, this is a great apple cake. I followed the directions exactly as written. Everyone loves it. Take it to your next party or get together.

    • Martha wrote:

      Thanks Barbara!

  • Karen Lawson wrote:

    This cake is addictive! It really is the best apple cake ever. Thank you for the recipe

    • Martha wrote:

      You’re very welcome Karen – glad you enjoyed the cake as much as we do!

  • Monica wrote:

    Hi Martha can I freeze this cake. I have to make a lot of desserts for Christmas and wanted something like this cake. Thank you

    • Martha wrote:

      You should be able to Monica – I’d suggest freezing it without the glaze, then adding it after you’ve thawed.

  • Sue wrote:

    I found your recipe today while looking for an apple cake similar to one my aunt used to make when I was a kid that I loved. Ingredients looked similar so I have it in oven now. Smells wonderful just like my childhood memories of fresh apple pound cake.

    • Martha wrote:

      I hope our cake is half as good as the cake your aunt used to make Sue! 🙂

  • Scott wrote:

    I have made this cake about a dozen times. People just go crazy over it. For the glaze, I add a bit of bourbon and that was well received. About 1/2 to a full tablespoon.

    • Martha wrote:

      Great idea Scott!

  • Danielle wrote:

    I made this exactly like the recipe except I added some pears. I have gotten great review from my tasters.

    • Martha wrote:

      Sounds delicious Danielle!

  • Rebecca James wrote:

    I really like making the apple is very easy to make

    • Martha wrote:

      Thanks Rebecca! So glad you are enjoying this cake as much as we do!

  • Gary wrote:

    Can this cake be made in something other than a bundt pan, I don’t have one? If so, what adjustments would have to be made and which type of pan would you suggest? It sounds very good and I would like to try it.

    • Martha wrote:

      Hi Gary – We’ve only made the recipe as written, and without testing ourselves, I’d only be guessing at changes to the baking times for other baking pans. Having said that, since this is a very dense batter, you could try a 9×13 pan so that the batter is somewhat spread out. I also believe that in the reader comments, we had a reader share that they successfully made these as muffins too. Hope you enjoy the recipe!

  • Anne wrote:

    Too oily and no flavor

    • Martha wrote:

      Thanks for taking the time to leave your feedback Anne – we’re sorry you were disappointed in the recipe.

  • Maggie wrote:

    I would love to make this recipe for Thanksgiving. Can it be made in a springtime pan? I don’t have a Bundy pan. Thank you!

    • Martha wrote:

      Hi Maggie – It’s a very dense cake batter, so I’m worried that the middle of the cake will not cook through in a springform pan – or if it is baked through in the middle, the outside might be overdone. I think a bundt pan is still your best bet – but if you can’t buy one, a flatter 9×13 baking dish might be a better choice so that batter is more spread out. Hope that helps! (Regardless of which you use – the baking time will need to be adjusted.)

  • Sumeera wrote:

    This looks amazing. Do you think the recipe could be transferred to a layer cake?

    • Martha wrote:

      Hi Sumeera – I suppose you could split the batter between two cake pans – but just know that this is a heavier, denser cake than the typical layer cake.

  • Lorna wrote:

    Can you give details of ingredients in metric please

    • Martha wrote:

      Hi Lorna – We don’t bake using metric measurements ourselves, so I’ll be reliant upon an online conversion calculator to provide that information to you. Do you have one that you prefer? (I’m not sure which is the most accurate.) Please let me know and I’ll be happy to make the calculations for you.

  • Amber Collins wrote:

    This is the best apple cake ever!!! I have made it several times and my kids (13 and 21) and their friends request it frequently. Everyone loves it. I have never made the glaze, I personally don’t feel like this cake needs anything else. The last time I made it, I was short on oil, so I subbed 1/2 cup salted butter that I had on hand with 1 cup of oil and it was amazing, so I will probably do that in the future.

    • Martha wrote:

      Thanks for the suggestion Amber! Glad you all enjoy the recipe!

  • Bobbi wrote:

    Does it have to be refrigerated, if I make it a day before and traveling 4 hrs would it work

    • Martha wrote:

      Hi Bobbi – I’d refrigerate the cake overnight…it should be fine at room temperature for 4 hours while you travel. Hope you enjoy the cake!

  • Charlene Hogsed wrote:

    On a rainy day when I was in a baking mood I came across this recipe and had all the ingredients in the kitchen so I decided to give it a try. This cake turned out well doesn’t require a lot of time and the taste is to die for. If you like apple cake this one will not disappoint. I would highly recommend so I give this a five stare.

    • Martha wrote:

      Thank you Charlene!

  • Joanne wrote:

    I made this cake last night for a dinner party and the guests loved it. I have to say it is absolutely delicious. I just had a slice for breakfast. One of my all time favorite cakes. YUM!

    • Martha wrote:

      So glad you liked it Joanne!

  • Sandy wrote:

    Best Apple Cake Ever is the truth!! So moist and full of flavor! I opt not to use walnuts as some of my guest are allergic to nuts, but I’m sure to make it again with nuts for my family. I have a golden delicious apple tree so I used them. Cake and the delicious glaze turned out amazing. Extra bonus serve with vanilla bean ice cream 😊 Thank you for sharing your recipes. I am a fan!❤️

    • Martha wrote:

      Thanks Sandy – How lucky you are to have a golden delicious apple tree! (You might like our Apple Pie Jam recipe – made with golden delicious too!)

  • Todd wrote:

    Hi There,
    I have 2 apple trees and look forward to making the scale recipe every year I am thinking of making muffins instead of cake do you have any suggestions on baking time?

    • Martha wrote:

      Hi Todd – Here is a link to a conversion chart that might help…I would think that muffins and cupcakes will be similar (although this recipe has a fairly dense batter so it might need some additional time). Please let us know how it comes out!

  • Inna wrote:

    What a great recipe! I’ve made it a bunch of times and it’s always a hit! I do usually cut down on the sugar significantly (I only put in about 3/4 cup of brown sugar) and recently even replaced half the oil with apple sauce. It was still moist and rich without being too heavy. I’ve also made the glaze using soy milk and it was delightful!

    • Martha wrote:

      Thanks for all of the suggestion Inna! Glad you are enjoying the recipe as much as we do!

  • IWANDA THOMAS wrote:

    I loved this moist decadent full flavored cake. I didn’t have vegetable oil, so I replaced it with organic Coconut Oil. I used Organic Granny Smith Apples, 1/4 cup extra Walnuts and a few dried Cranberries, and a little extra fresh grated Nutmeg. Followed the other direction exactly, and everyone enjoyed this Wonderful cake that will be a part of my Thanksgiving Menu

    • Martha wrote:

      Thanks Iwanda!

  • Casie rizza wrote:

    HI there – love this cake! I’ve made it several times. Have you ever made it into cupcakes? I’m wondering if they would come out ok!

    • Martha wrote:

      Hi Casie – We haven’t tried it ourselves but I’m sure you could bake them in muffin tins. Just watch the baking time as I’m sure it will differ from the time written in the recipe.

  • Ginger wrote:

    This really is the best apple cake I’ve ever eaten. I was so worried it was going to be dry that my husband and I shared a sliver before going to the party I made it for. It was WONDERFUL! It was “moist” and scrumptious. I highly recommend this cake. I used Granny Smith apples and was worried they’d be too tart. They were awesome! I’m thinking that maybe any apples would be good in this “to die for” apple cake. Thanks for sharing this recipe.

    • Martha wrote:

      Thanks Ginger! We liked the tart contrast with the sweetness of the rest of the cake, but sure – you can swap in other baking apples if you prefer. I’d suggest avoiding apples that get super soft when they cook up like Macintosh, etc.

  • Ginger Farrens wrote:

    I have been asked to make the dessert for our Ladies Holiday Brunch at church and after reading through your recipe and reading the reviews, this sounds fantastic! I’d like to make it in a rectangular or square pan for ease of serving. Can you tell me if you’ve tried making it that way and what size pan to use for this size recipe and how long to bake it. Thank you very much!

    • Martha wrote:

      Hi Ginger – I’m sorry – we haven’t tried this in a 9×13 or square pan but I suspect it would work. You’ll just want to keep an eye on it while it bakes as I’m guessing the baking time will be different. Hope you love the cake as much as we do!

  • Leticia wrote:

    I have made this several times now. It is gone in minutes! This really is the best apple cake ever!

    • Martha wrote:

      Thanks Leticia – so glad you enjoy the cake!

  • Kim from Arizona wrote:

    Delicious cake. Definitely a thick batter as the other pits mentioned. But cake turned out great! Will make again.

    • Martha wrote:

      Thanks Kim – so glad you enjoyed the cake!

  • Morella wrote:

    Is this good served cold next day

    • Martha wrote:

      Yes – in fact, some readers have told us that the cake flavors develop and it tastes even better the day after baking!

  • Jan wrote:

    There is no doubt. Throw all other recipes away. This is the bomb! It’s all you need. THE BEST apple cake EVER!

    • Martha wrote:

      Thanks Jan! 🙂

  • Jess wrote:

    Made this tonight used coconut oil instead of vegetable. Haven’t tried it yet but I’m sure it’ll be delicious. I am not going to add topping because I try to save calories wherever I can. Honestly do not think it needs the extra sugar

    • Martha wrote:

      Hope you enjoy the cake Jess!

  • Donna M lane wrote:

    Very moist

    • Martha wrote:

      Thanks Donna!

  • Donna Anders wrote:

    I just made this today, with Granny Smith apples from our trees. It was spectacular!

    • Martha wrote:

      So glad you enjoyed the cake Donna!

  • ginneth wrote:

    Delicious. So glad I tried it. Easy to follow the recipe.

    • Martha wrote:

      Thanks Ginneth!

  • Maureen Bruce wrote:

    Could I use pears instead of apples in this recipe?

    • Martha wrote:

      Hi Maureen – We haven’t tried it ourselves, but I think pears would work.

  • Laurel wrote:

    Very Nice! Planning my Fall and Halloween baking and wanted to give it a go. Enjoyed it a lot. I love the big chunks of apple. Not to sweet at all. I will add it to my baking menu this year. Thank you!

    • Martha wrote:

      You’re very welcome Laurel – glad you enjoyed the cake!

  • Jeffrey Elliott wrote:

    I made this for my mother-in-law several times she loves this cake. Tomorrow is her birthday and this is what I’m making.

    • Martha wrote:

      So glad you are enjoying the recipe Jeffrey! Happy Birthday to your mother-in-law! 🙂

  • Donna Somers wrote:

    Great recipe, I love your site.

    • Martha wrote:

      Thanks so much Donna – We’re glad you found us!

  • Pat wrote:

    Could you use almond flour instead of all purpose flour?

  • Barbara T wrote:

    I love this cake, it’s an old timey recipe. I know it as Apple Dapple Cake. It’s one of my favorite cakes to make as it’s always a hit.

    • Martha wrote:

      Thanks Barbara!

  • Bobbaramma wrote:

    Thanks for the recipe. I had a jar of peaches in the fridge that I wanted to use up so I replaced two of the apples with those. I also rubbed the zest of one lemon into the sugar and used almond extract instead of vanilla to complement the peaches. Finally, feeling a little adventurous I subbed half a cup of olive oil (it had floral notes) for some of the oil. I kept all this to myself and, holding my breath, just served the cake. My family LOVED it!

    Susan asked about brown sugar. I used only brown sugar and reduced total amount of sugar by half a cup. The flavour was still sweet enough. I find that too much sugar can dampen the flavours of everything else.

    Just a note on preparation, because this can be a heavy cake, after I added the flour I only mixed it until just blended. The cake rose beautifully.

    Again, thanks for the recipe. I’ll definitely be making this again and again 🙂

    • Martha wrote:

      Sounds likes some great adaptations! Thanks for letting us know!

  • Diane Tolleson wrote:

    Best Apple Cake Ever!!! Yes, it was! I followed the recipe exactly and it turned out perfect. I took it to a dinner and it was a big hit.

    • Martha wrote:

      So glad the recipe was a hit Diane!

  • Denuta Dardane wrote:

    Over the top!

    • Martha wrote:

      Glad you liked the cake Denuta!

  • Karen Lawson wrote:

    OMG! This cake is amazing! I didn’t have any nutmeg and it was still great. Thank you so much for this recipe.

    • Martha wrote:

      You’re welcome Karen – so glad you enjoyed the cake!

  • Robert Vennett wrote:

    Served this cake had many compliments, used pecans instead of walnuts!

    • Martha wrote:

      Thanks Robert – so glad the cake was a hit!

  • Vickie L Cromar wrote:

    Can I use milk instead of cream ?

    • Martha wrote:

      Hi Vicki – In a pinch, yes you can use milk.

  • Rhonda Mccray wrote:

    I had a problem the top came out crunchy and when I gentle turned t out it cracked all around it was for a function and I couldnt take it cracked I did everything to a tee and toothpucked it at 1hr 5min it wasnt done I gave it 5 more min . I bake cakes on the side mostly my own recipes never had that happen any thoughts?

    • Martha wrote:

      Hi Rhonda – It’s always hard to troubleshoot issues without being in the kitchen with you. I suppose the top might have baked quicker than expected and it dried out? I’m not sure!

  • Dale wrote:

    This is a fabulous cake. It tastes as good as it looks. It is simple to make but I suggest following the directions carefully. Thanks for the recipe.

    • Martha wrote:

      You’re welcome Dale – glad you enjoyed the cake!

  • Marie lourdes Michel wrote:

    Very good cake I love it

    • Martha wrote:

      Thanks Marie!

  • Cheryl Reeves wrote:

    The best apple cake recipe ever. Made for a birthday and was a big hit. The cake gets better after a couple of days. So moist! Turned out perfect. Will make again and again. Thank you for sharing this recipe. I would give it 10 stars if I could.

    • Martha wrote:

      Wow Cheryl! Thank you so much!

  • Leisa Schanz wrote:

    Can I use self rising flour?
    I do have all purpose flour, but baking powder instead of baking soda.

    I’m making this cake now.
    Would it be better to use the self rising
    Or all purpose with baking powder?

  • Cynthia Neustedter wrote:

    Can I use milk instead of heavy cream in the glaze?

    • Martha wrote:

      You can, although the glaze won’t be as thick.

  • Joy wrote:

    Turned out amazing!! Definately a family favorite.

    • Martha wrote:

      Glad you liked the cake Joy!

  • Karen wrote:

    Followed the recipe word for word. When I went to take the cake out of the pan it was completely stuck even though I sprayed and floured it. I was unable to serve it to guests! Extremely disappointed.

    • Martha wrote:

      We’re sorry to hear you had issues with the recipe Karen – thank you for taking the time to leave your feedback.

  • Elizabeth wrote:

    Hi Martha, About to make this for the 2nd time but need to make this one in advance. I would like to freeze it for a few days. Does the glaze freeze ok? And will I still have a super moist cake? Or should I apply the hot glaze after thawing? ( I only saw one comment about freezing so please forgive if I missed this somewhere in your text)

    • Martha wrote:

      Hi Elizabeth – This cake should freeze nicely and still be moist as long as you wrap it well. For the glaze – I would still plan to glaze it while the cake is warm out of the oven so it seeps in a bite. Let the glaze harden before wrapping it up for freezing. Once it’s thawed, if you aren’t happy with how the glaze looks, I suppose you could always drizzle a little more glaze on top? Hope that helps!

  • Kristi wrote:

    I used this recipe to make mini bundt cakes for a holiday treat for my coworkers! The single recipe made 12 mini cakes. I cooked them 6 at a time for 23 minutes. Love how they turned out! I used Granny Smith apples chopped pretty small, using a food processor, and substituted pumpkin pie spice for nutmeg.

    • Martha wrote:

      Sounds delicious Kristi! Thank you for the suggestion!

  • Laura S wrote:

    This apple cake is awesome! I have another recipe that I have been making for years and this one exceeded my expectations! Flavor is perfect!

    • Martha wrote:

      Wow – thank you Laura! So glad you enjoyed the cake!

  • Katie wrote:

    Why is there no baking powder in your apple walnut cake

    • Martha wrote:

      Hi Katie – There is baking soda in the recipe…I don’t know why they used that instead of baking powder/ The recipe we shared is written exactly as we received it.

  • Derek Taylor wrote:

    Hi, this looks delicious! Has anyone tried substituting the oil with applesauce to lower fat content? I have done this with other baked baked goods with mixed success. Thanks!

    • Martha wrote:

      Hi Derek – We haven’t tried doing so ourselves, but hopefully one of our readers will see your question and let you know!

  • Terri wrote:

    We loved this cake! My son says he wants this for his birthday cake for now on. It did fall apart when I turned it over but was my fault. It smelled so good my husband and I wanted to taste it. It was so good!! Thank you for the recipe

    • Martha wrote:

      You’re very welcome Terri – glad you all enjoyed the cake!

  • Bonnie wrote:

    Can u leave out the orange juice

    • Martha wrote:

      Hi Bonnie – I don’t recall there being orange juice in this apple cake recipe. Were you thinking of a different recipe perhaps?

  • Lisa B. wrote:

    My family loved this. I did have a problem with it falling apart when I tried to get it out of the bundt pan? Could this be made in a 13 x 9?

    • Martha wrote:

      Hi Lisa – I think you could…the baking time will likely be different but otherwise, it should work!

  • Mary wrote:

    Cake was delicious. The topping was not smooth. It was sugar grainy.
    Was it supposed to be like that or where did I go wrong please

    • Martha wrote:

      Hi Mary – It is a thicker glaze…the next time you could try heating it a little longer so ensure that the sugar crystals have fully dissolved. Hope that helps!

  • Cheryl wrote:

    My family loves this cake and that includes our 6 year old granddaughter who is very fussy about food!

    • Martha wrote:

      Yay Cheryl! As a mom of a very picky eater, I especially love hearing about kids trying new foods – and loving them! So glad you all enjoyed the recipe!

  • Don l Franklin wrote:

    I have made that cake in it tastes delicious

    • Martha wrote:

      Thanks Don!

  • Faith wrote:

    My Mom has been gone for over 8 years and I never got her apple cake, so I found the swans down flour and am going to try to make a apple cake the picture looks like my Mothers apple cake) HOPEFULLY it will taste as good as Mama’s……cause I if it does alot of people in my family will be happy!
    (Will be back after Thanksgiving for my review of the Apple Cake)

    • Martha wrote:

      We hope our cake is just as good – or at the very least, a close second! (Mom’s cakes are always the best!) Happy Thanksgiving Faith!

  • Dee wrote:

    18 Nov 2018
    The cake is a great recipe and very happy i found it. I did however make 2 small changes. Instead of 1 1/2 c of oil I used 1 c of buttermilk and 1/2 c of oil. I also cut the sugar to 1 1/2 c and used 3/4 cup of each brown and white. Because I used 2 honey crisp (& 2 granny smith, 4 c total) i believe i could have used even less sugar. This recipe was divided into 2 small bundt cake pans baked 45 min @ 325* an turned out PERFECT. The glaze and pecans make this cake extra special. Thank you.

    • Martha wrote:

      Sounds delicious Dee!

  • Lisa wrote:

    Would u be able to use Apple pie canned filling in place of apples?

    • Martha wrote:

      Hi Lisa – No – I don’t think so. The apple pie canned filling is already cooked and has a lot more liquid/sugar. You would have to completely revise the recipe to accommodate the canned apples. Sorry!

  • Tanya wrote:

    This is the best apple cake EVER.

    • Martha wrote:

      Thanks Tanya!

  • Naomi wrote:

    Can you possibly add cranberries to this recipe to give it an added sweet tartness to an already perfect sounding cake?

    • Martha wrote:

      Hi Naomi – Yes, I think you definitely could add some fresh cranberries to the batter. Great idea! The baking time may increase a bit. Let us know how it comes out!

  • Deena Harris wrote:

    To help those who have a cake that sticks, I have found this works well for me. 1) Grease every nook and cranny of the bunds pan. 2) Sprinkle flour and roll around the pan. Dump out excess flour. 3) Spray with cooking spray. 4) After baking take a kitchen towel and soak it. Without wringing it out, place the hot bunt pan directly on the wet towel. Let the cake cool there. 4) Before removing the cake, take a knife and slide it down the outside and inside walls of the bundt pan to loosen the cake.
    This has worked well for me.

    • Martha wrote:

      Thanks for the suggestion Deena!

  • Lennie wrote:

    Ive made several apple cakes, following the recipes Ive found on the net. The others were DELICIOUS! !! This best apple cake ever, NOT!!!! It tasted like veg. oil and flour. The WORST cake ever. I don’t mean to step on any toes.but it is, what it is. But, thanks for posting the recipes tho. ENJOY.

    • Martha wrote:

      Thanks for taking the time to share your feedback Lennie! We’re sorry you were disappointed.

  • Sania Zahid wrote:

    This is the best cake that i have ever baked .. super soft and moist 👍

    • Martha wrote:

      Thanks Sania – so glad you enjoyed the recipe!

  • richard schmidt wrote:

    i want to bake this for my Quaker meeting tomorrow-i have to transport it via bus and subway and i want to avoid it becoming a gooey mess-is it alright if i keep the glaze separate and pour it on the cake when i get there? we set up the potluck table 2 hours before worship

    • Martha wrote:

      Hi Richard – Yes – The glaze will set up a bit as it cools so if you have a way to warm the glaze up a little before pouring it on the cake, that should work fine. Hope you enjoy the cake!

  • kkester wrote:

    When I was about 14 y/o I meet my mother’s good friend from East Texas. She made the most delicious fresh apple cake. She gave me the recipe and told me that she had won 1st prize in the county fair with this apple cake recipe. The only difference: combine apples, nuts, and sugar into a large bowl. Stir well and often (every fifteen mins) dicing larger pieces of apple into smaller pieces for 2-3 hours…this is very important as it starts to break down the apple pieces making them tender, and easier to slice the cake.

    • Martha wrote:

      Great suggestion! Thank you for taking the time to share it with us!

  • Lisa Davis wrote:

    I made this cake for a family dinner. Everyone loved it! I followed the recipe as written and it turned out perfectly. I greased and heavily floured the pan as suggested and it turned out of the pan just fine. I completely cooled the cake and sliced with a very sharp knife and the slices came out clean. I will definitely make this my go to for a fall dessert.

    • Martha wrote:

      Thanks Lisa – So glad you enjoyed the cake!

  • Anna wrote:

    Yummy , haven’t eaten it yet but the batter was so tasty. Made a great size cake and easy to make. I will be making it again👍👍👍

    • Martha wrote:

      We hope you live the cake Anna!

  • Florrie Gramm wrote:

    Super yummy moist cake! My husband loved it. It’s the perfect Fall cake!

    • Martha wrote:

      Thanks Florrie!

  • Ronald G Wolberg wrote:

    This recipe is great. Thank-you for sharing. Found it and made it right away. Valerie

    • Martha wrote:

      Thanks – glad you liked it!

  • Linda Remillard wrote:

    I have made this cake several times & it is absolutely delicious! My question is will it be just as good if I make it in advance & freeze it? I want to bring it on a long weekend trip to mountains with friends & I will be pushed for time just before. I would love to make it this weekend but would need to freeze it…

    • Martha wrote:

      Hi Linda – My apologies for the delay in responding. This cake is so moist, I do think it would freeze well as long as you wrap it tightly. Enjoy your weekend!

  • Judi McDermott wrote:

    I just made this waiting for it to cool. It looks delicious! Wish I could share the picture with you!

    • Martha wrote:

      Hope you love the cake Judi! (If you’d like, you can send us a picture at [email protected]) 🙂 Enjoy!

  • Gin Thaler wrote:

    Thanks ♡♡♡for the awesome recipe ~!!!

    • Martha wrote:

      You’re very welcome Gin!

  • Cindy wrote:

    Do you think you could use a loaf pan for this?

    • Martha wrote:

      Hi Cindy – We haven’t tried baking this in a loaf pan, but I do think it will work – it will probably make 2 to 3 loaves depending on the size of your loaf pans, and obviously the bake time will be different.

  • Colleen Cunningham wrote:

    I took this cake to a friend’s house, and boy, was it a hit! They said it was like a cross between cake and pie: a pake. 🙂 It is moist, delicious, and even got two thumbs up from my husband. I did leave out the nuts, as he doesn’t like them. He said I could make it any time…which I will!

    • Martha wrote:

      LOL – so glad the cake was a hit Colleen!

  • Susie Jensen wrote:

    Very yummy and very moist. I love the dense texture. I used Honey Crisp apples and they worked great. Folding the apples into the batter was a workout for my arms. The batter was very thick! But it baked up nicely.

    • Martha wrote:

      Thanks Susie! We’re so glad you enjoyed the cake!


    Absolutely the best apple cake I have ever baked. The texture was light, airy and totally delicious .

    • Martha wrote:

      Thanks Karen!

  • Jeffrey wrote:

    Must be the best apple cake ever! Foud this recipe 3-4 months ago and have made it 6 times as of today my mother inlaw requests this cake often!

    • Martha wrote:

      Thanks so much Jeffrey! So glad you are enjoying the recipe!

  • Shantha wrote:

    I baked cake for the first time and it was extremely good and every one liked it . Thank you very much

    • Martha wrote:

      You’re welcome Shantha! Glad you all enjoyed the recipe!

  • Dana wrote:

    Made this last week, my husband loved it! Making it again, he can’t get enough of it!

    • Martha wrote:

      So glad you (both) enjoyed the cake Dana!

  • Kelsey wrote:

    Best apple cake! WOAH! I actually didn’t ice the cake because I thought it was sweet enough without it! So yummy!

    • Martha wrote:

      Thanks! So glad you enjoyed the recipe!

  • Barbara wrote:

    I know this cake as Apple Dapple Cake, love that name and the cake. It’s always a crowd pleaser and easy to transport to picnics and pot lucks.

    • Martha wrote:

      Thanks Barbara – we’ve had one other reader write to us before who called this recipe by that name as well. (I love the name too!)

  • L M wrote:

    Made it in a tube pan. I reduced oil to 3/4 cup as other comments stated, and reduced sugar by half a cup (but used sugar to coat the pan). It was absolutely delicious.

    I will modify your recipe to try to bake healthy-ish breakfast muffins this week:
    – Will substitude 1/2 cup flour with old fashioned oats
    – Will reduce oil to 1/2 cup and use 1/2 cup 6% fat plain yoghurt
    – Will reduce sugar to a cup
    – Will add 1/2 cup pepitas
    – Will use 3 small russet apples in small diced and 2 grated carrots.

    I feel I’m taking a gamble here and it’s not really the same recipe in the end, but will let you know how it turns out!

    • Martha wrote:

      Thanks – let us know how it comes out!

      • L M wrote:

        Turned out amazing! Fluffy moist muffins, they might have risen even more than the original cake.

  • Barbara wrote:

    This cake came out great. I had 5 medium apples that needed using, so I chopped 3 of them and grated the other 3. I decided to cut the oil to 1 1/4 cups since I added the grated apple. It came out super moist. Also, I skipped the sifting. I will definitely make this again. Thanks.

    • Martha wrote:

      You’re very welcome Barbara! So glad the recipe was a hit!

  • Mary wrote:

    I make a similar cake from my mother in law. She would serve with a handmade custard that was so good.

    • Martha wrote:

      Custard sauce is a great addition Mary! Thanks for the suggestion!

  • Penny Barry wrote:

    I loved this recipe. I made it for the 2nd time. First time there was too many apples. I used 2 1/2 cups of apples this 2nd time and I liked the texture. I will probably cut up just 2 large apples the next time. People at church asked for the recipe. Loaded with apples! Thanks so much for posting this recipe!

    • Martha wrote:

      Thanks Penny! So glad you enjoyed the recipe!

  • Elicia Johnson wrote:

    This turned out very well.

    • Martha wrote:

      So glad you enjoyed the recipe Elicia!

  • Barbara wrote:

    Made the cake just as the recipe stated. I dusted my pan with sugar rather than flour and skipped the glaze. Everyone loved it! I have one of the heavy cast aluminum Bundt pans and the cake popped right out after allowing the cake to rest 20 minutes. I did not need to use the freezer idea. This is now part of my preferred cake list. Highly recommended!

    • Barbara wrote:

      I used light olive oil, I almost always use olive oil rather than any other kind, and Gala apples. Just a bit more info for bakers!

    • Martha wrote:

      Thanks Barbara! So glad you enjoyed the recipe!

  • Liz wrote:

    This is one of the first things I baked when I started baking way back in 1969. It’s a delicious cake, have never had a problem with it and I always bake it in a bundt pan. The batter is supposed to be thick, in fact that’s one of the things I remember my neighbor had written on the recipe card, “batter will be very thick.” Sometimes I cheat and use a can of apple pie slices and the cake turns out just as good. The only apples I don’t use in this are Red Delicious, but I think any other kind are good. 🙂

    • Martha wrote:

      Thanks Liz!

  • Barbara J Cooper wrote:

    I’ve made this cake several times & I always get compliments how great it is. So glad l tried it. Would highly recommend it.

    • Martha wrote:

      Thanks Barbara!!

  • Bernice Vaughan wrote:

    What kind of flour do you use?
    Self raising, plain or can you use cake flour.
    I went to the Apple Orchard so I have plenty of apples and would like to make this Apple cake. Thanks!

    • Martha wrote:

      Hi Bernice – We used all-purpose flour in this recipe. (I’ll update the ingredients list to clarify.) Thanks for our question and we hope you love the recipe!

  • Lisa wrote:

    Making it for a second time, got lots of raves! It is a perfect autumn dessert.

    • Martha wrote:

      Thanks Lisa! (I agree!)

  • Barbara wrote:

    I know this as Apple Dapple Cake and have been making it for years, both in a Bundt pan and a 9×13 baking dish. I have found over the years that the oil can be reduced to as much as 3/4 cup. There are so many apples in the cake it doesn’t need 1 1/2 cups oil to make it moist. Every time I take it to parties and potlucks, I am asked for the recipe.

    • Martha wrote:

      Thank you Barbara! I’ll have to try this in the 9×13 baking dish the next time we make it!

  • Delpha Foster wrote:

    I have made this cake for years except I use margerine instead of oil. I also use pecan & I don’t put a glaze over it. And it is the best apple cake their is. It’s so good with coffee.😊

    • Martha wrote:

      I agree Delpha! 🙂

  • Barb wrote:

    Apple Dapple Cake is the name by which I know this cake. It’s absolutely delicious and one of my go to dessert recipes. I do modify it in one way. I use only 3/4 cup oil as the amount stated in the recipe makes it just too oily for my taste.

    • Martha wrote:

      Thanks Barb! This cake recipe came to us after being passed down from several people – it’s very possible it’s the same recipe! (Great to know you can cut back on the oil and still have good results.) Thanks for sharing!

  • 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:

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


  • 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!

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