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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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Served this cake had many compliments, used pecans instead of walnuts!
Thanks Robert – so glad the cake was a hit!
Can I use milk instead of cream ?
Hi Vicki – In a pinch, yes you can use milk.
I had a problem the top came out crunchy and when I gentle turned t out it cracked all around it was for a function and I couldnt take it cracked I did everything to a tee and toothpucked it at 1hr 5min it wasnt done I gave it 5 more min . I bake cakes on the side mostly my own recipes never had that happen any thoughts?
Hi Rhonda – It’s always hard to troubleshoot issues without being in the kitchen with you. I suppose the top might have baked quicker than expected and it dried out? I’m not sure!
This is a fabulous cake. It tastes as good as it looks. It is simple to make but I suggest following the directions carefully. Thanks for the recipe.
You’re welcome Dale – glad you enjoyed the cake!
Very good cake I love it
Thanks Marie!
The best apple cake recipe ever. Made for a birthday and was a big hit. The cake gets better after a couple of days. So moist! Turned out perfect. Will make again and again. Thank you for sharing this recipe. I would give it 10 stars if I could.
Wow Cheryl! Thank you so much!
Can I use self rising flour?
I do have all purpose flour, but baking powder instead of baking soda.
I’m making this cake now.
Would it be better to use the self rising
Or all purpose with baking powder?
Hi Leisa – Without some testing in our own kitchen, I can’t say for sure if it will work. Baking powder has baking soda in it, plus cream of tartar and sometimes corn starch so it isn’t a one-to-one swap. This article might be helpful: https://blog.kingarthurflour.com/2015/09/09/substitute-self-rising-flour-purpose-flour/ as well as this: https://www.bonappetit.com/story/baking-powder-vs-baking-soda-difference. If you try using the self-rising flour, please let us know how it comes out!
Can I use milk instead of heavy cream in the glaze?
You can, although the glaze won’t be as thick.
Turned out amazing!! Definately a family favorite.
Glad you liked the cake Joy!
Followed the recipe word for word. When I went to take the cake out of the pan it was completely stuck even though I sprayed and floured it. I was unable to serve it to guests! Extremely disappointed.
We’re sorry to hear you had issues with the recipe Karen – thank you for taking the time to leave your feedback.