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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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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.
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.
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!
Aw…I’m so sorry about your son’s broken heart. So glad the cake helped even just a little!
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!!
Celeste
Glad you enjoyed the cake Celeste!
Greetings apple cake to me it is missing cup of milk to hard to blend which I add cup of milk
As written in the recipe, it will be a very thick batter. Hope it still worked out with the extra milk!
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
You’re very welcome Steven – So glad everyone enjoys the cake recipe!
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….
Thanks for the suggestions Laura!
My husband’s favorite cake! He requested it today. I like the glaze, he says it isn’t necessary! Moist every time! Rich flavors.
Thanks Linda! So glad the recipe is a hit!
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.
You’re welcome Anna – glad you enjoyed the recipe.
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.
Thanks for your feedback Lizette.
Yes I did make this cake my son in law just raeved about it..I’ll make it again..Was very good..
Glad you enjoyed the cake Wanda!