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This Best Apple Cake Ever is super moist and delicious with the perfect amount of sweetness and spice!
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, the 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, Jack and I immediately looked at each other and said, “We’re making this for our blog!”
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.
Not only is this apple cake really delicious – but it’s also very easy to prepare.
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:
- Spiced Eggnog Chocolate Chip Cake
- Kathy’s Chocolate Chocolate Chip Cake
- Toffee Pecan Bundt Cake with Caramel Drizzle
- Chocolate Raspberry Bundt Cake
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Best Apple Cake Ever
This Best Apple Cake Ever is super moist and delicious with the perfect amount of sweetness and spice!
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
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 3 eggs
- 2 teaspoons vanilla
- 3 large apples, peeled and cut into large pieces (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
- 1/4 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan and set aside.
- In a large bowl, sift together flour, baking soda, cinnamon, nutmeg and salt. Sift two additional times and set aside.
- In the bowl of a stand mixer, combine oil and both sugars, and mix until well blended.
- Add eggs one at a time, mixing thoroughly after each addition. Add vanilla and mix again.
- Add the sifted dry ingredients to the batter and mix thoroughly. By hand, fold in apples and walnuts and mix until evenly combined.
- 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.
- Remove cake from the oven and allow to cool in the bundt pan for 20 minutes.
- 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.
- Remove the cake from the pan, onto a serving plate. Spoon the glaze over the warm cake.
- Cool for a little longer before serving.
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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?
thanks
Hi Helen – Unfortunately we don’t…this recipe was given to us in cup measurements.
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.
Thanks Patricia!
You much try, I used black walnuts. Very good cake. It’s hard to stop eating it.
Thanks Vicki!
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.
Thanks Angela!
Followed the directions as they are written. This is the second time I have made this cake this fall. Delicious. Will certainly make again.
Thanks Gayle!
Turned out a bit dry and could have used less sugar and more spices.
Thanks for taking the time to share your feedback Mary.
Hello – can I use frozen apples for this recipe?
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.
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.
Thanks Amanda!
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.
Hi Hilary – We shared the recipe exactly as it was shared with us. Both are leaveners – here is a good article describing the difference between the two: https://www.bonappetit.com/story/baking-powder-vs-baking-soda-difference
I plan on making this cake tomorrow, but I don’t have heavy cream for glaze… 😩 May I use milk for substitute?
Sure Elizabeth – the glaze will probably be a little thinner than if you used the heavy cream, but it will still work.