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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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Looks delicious, making this today. Should this be stored in the frig?
Hi Barbara-we do cover with plastic wrap and keep in the fridge ourselves.
Great recipe! I’m just getting the hang of scratch baking and this cake was a great confidence booster. Very moist and flavorful. I only had red delicious apples on hand, so I cut them up and let them sit with a little lemon juice to give them a tart flavor like Granny Smith apples . It worked perfectly.
We’re so glad you enjoyed the cake Teri!
My family loves this cake. It is also great made with zucchini instead of apples.
Thanks for the suggestion Michelle!
Tried this recipe and my cake did not grow. Not sure if I am missing something ?? 1 tsp of baking soda for 3 cups of flour and no baking powder ??? Doesn’t seem right. Please advise if I’m missing something here. Thanks
Hi Judith – we do not add baking powder. I’d check that your baking soda is fresh if you didn’t see the batter rise. Sorry you were disappointed.
Very good
Glad you enjoyed the cake Barbara!
Made the banana nut bread of yours was delicious.Thanks for the recipe
You’re welcome – glad you liked it!
Can I use white butter ie unsalted instead of oil
Hi Veena – No…butter is a solid when it’s at room temperature while oil remains a liquid. You’ll change the texture of the baked cake by swapping in the butter.
Love this recipe, easy to make and it’s delicious.
I have a question how do I store the cake if I’m taking to a gathering the next day?
Hi Maria – Cake carriers like this (https://amzn.to/3XoKTT2) work very well – or you could insert toothpicks all around the top, then wrap with plastic wrap, platter and all. The toothpicks will prevent the plastic wrap from sticking to the top. Hope that helps.
I love this apple cake! I’ve made it several years when I have apples on my tree!
How lucky you are Sara – your own apple tree! Glad you enjoyed the cake!
Would love to have this recipe
Hi Jo – You can print the recipe right from our site – just tap the Jump to Recipe button at the top of the post, it will bring you to the recipe card where you can print from there.