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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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Fantastic!! baking time in bunt pan was 90 minutes AND very difficult to get out of pan intact but otherwise great!
Thanks Beth! Our Bundt pan is non stick – if yours isn’t you could try spraying it with a little nonstick spray?
Wonderful! This has become the birthday cake for everyones birthday.
Everyone loves it!
Thanks Karen!
I love this fresh apple cake! It’s definitely become my go to recipe. Sometimes I add raisins to ours.
Sounds delicious Donna!
This cake is fabulous. Used Granny Smith apples and added a cup of raisins.
Thanks Julie!
Was yummy made it my own
Thanks Mary Ann!
how do you store if making ahead
Wrap tightly or put in an air tight cake container and store on the counter top for a day ahead but I’d suggest refrigerate for longer than that.
Oh, my, word! This is absolutely the very best apple Bundt cake I have ever eaten. Easy to make, too. My sister and our family loved it as her birthday cake. I don’t really use vegetable oil so I used 1/2 cup melted butter and one cup of olive oil. I would make it just like that again.
Glad you liked it! (The cake will be softer and more tender if you use all oil. I’d suggest a light flavored olive oil is that is all you’ll use.)
Super moist cake!!!!
Thanks Diane!
This recipe is delicious! I made it in a 9X13 pan. Being lazy and left off glaze because crunchy top looked so good. Great choice. Served warm with a little whipped topping. Love love love this recipe. Will make again and spead the word!
Thanks Trish!
This recipe reminds us of my grandmother’s. We don’t know what happened to her recipe but we think this one is just about right.
I’ve been making this cake for some time now thank you.
I had a question. Do you think it would work for cupcakes? I was thinking I would put the apple in my food processor to finely chop them instead of leaving them in big chicks. Before I try this out I was wondering what you thought? Is it too dense for a cupcake? My daughter was thinking a spiced butter cream frosting drizzled with the caramel sauce would be fun for a party. Thank you!
Hi Jessica – We haven’t tried it ourselves but I know in among the many comments on this recipe we’ve had readers tell us that they made muffins out of the batter. I wouldn’t add more apples to the batter but you can definitely make them smaller pieces. Hope that helps!