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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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Delicious! I’m not a typical scratch cake maker but was very easy. Be aware, batter will be vey thick. I thought I did something wing but went with it and loved by all
Thanks Corky! (You definitely didn’t do anything wrong – it’s a very dense batter.)
I made this cake and it only lasted 2 days in my house. LOL!! was wondering if I can use the same recipe and make mini bundts ?
I’m sure you can Cheryl, although I’ve never tried it myself so can’t give you any guidance on the baking time, etc (I’m sure the smaller pans will bake quicker.) Glad you enjoyed the cake!
canI substitute half and half for heavy cream
Sure Cathie – the glaze won’t be quick so thick but you can.
Great, I used to bake a simular cake as a child.
Thanks Greta! (It’s a classic for sure!)
I received this recipe from a friend back in 1964 It was called “Green Apple Cake” but by any other name it is for sure “The best” I have made it many, many times. But with only a couple of changes – I also use raisins instead of walnuts. No matter it is the best.
Thanks Doreen! I have a feeling things recipe has been passed around under many different names…😀
how many oz or grams is 1 serving of green apple cake
Also how much is the nutrition facts without the glaze
If possible I would appreciate the answer to these two questions
Thank you for your attention
Hi Doreen – we will have to do some weight measurements the next time we make the cake.
I have made this recipe twice in one week, it’s so good.
Thanks Phyllis!
Greetings thanks for sharing the apple cake recipe, I tried the 1 hr and 15 minutes at 325 ° it still came unbake most cakes are at 350 ° my experience with cakes just saying
Thanks Pedro – you might need to bake it for longer. You can try a higher oven temperature if you’d like, but the outside may be browned and done before the inside is cooked through. I’d still suggest the lower temp for such a dense cake to ensure best results.
Has anyone used this recipe in a jumbo muffin pan?
Not sure Jennifer – this is a fairly dense batter – more dense than the typical muffin recipe so while it could work, you’ll end up with a heavier textured muffin. If you are looking for an apple muffin recipe, you might like this one (feel free to adapt the spices) https://www.afamilyfeast.com/spiced-apple-coconut-muffins/
Can this apple cake be baked 1 day before serving it? Will it stay moist?
Yes – I’d suggest wrapping it tightly in plastic wrap to help keep it moist.