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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

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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

Ingredients

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

For the Cake

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

For the Glaze

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

Instructions

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

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Best Apple Cake Ever

Best Apple Cake Ever

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    Comments

  • 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!

  • KAREN MARIE DE ROSE wrote:

    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!

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