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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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This cake was delicious and easy to make. Very similar to an apple cake my father-in-law use to make that we never got the recipe for. The glaze is tasty. I wouldn’t make another apple cake without it. Appreciate your recipe and easy to follow instructions.
So glad you enjoyed the cake Jan!
This cake is a 100
Wow Deb – thank you so much!
This cake is amazing tasting! I used 3.5 cups cubed Washington apples I had to use up. I added a little baking powder, and smidge of powdered ginger I saw in another recipe. Baked in 9 x 13 glass pan. It took 60 minutes. Added glaze when it came out of the oven. All I can say is excellent, excellent. Thank you!
You’re very welcome!
Wonderful. Had to change sugar to Splenda & brown sugar replacement. Used 1 stick of baking Crisco with 1/2 cup unsweetened applesauce.
So moist, cuts well too.
Thanks for letting us know about adaptations that work well!
Heaven
Thanks Sandy!
This cake is delicious and even better the next day. I was given a huge piece of this cake while in the hospital after giving birth to my third child in the wee hours of the next morning I was so hungry So tried the cake as it was the only thing I had to eat in my room. OMG it was the best thing I ever tasted since that day I give this cake to new mom’s with instructions to eat it after midnight feedings.
Thank you so much Teresa! What a great story!
Made it for the 3rd time. Leave out the icing. Excelkent!
Thanks Patty!
Excellent recipe! The caramel sauce is to die for and goes so well with the cake. Batter is super thick so don’t be alarmed
Thanks Shelley!
It was fabulous! Everyone loved it. I did half in the glaze, Because I knew others would not want the glaze. And they want ice cream with that. It was a big hit. Thank you so much for sharing
Thanks Sabrina!
I did not do the glaze but love the cake.
Thanks Ann.