Fresh Apple Cake

An unbelievably moist cake that’s loaded with chunks of tart apples and crunchy pecans. Once you have your first slice, you’ll be begging for more!

Fresh Apple Cake

When it comes to baking with apples, my family has three go-to recipes that we love to make and are always a hit at family gatherings. I have already shared my Mom’s Special Apple Pie with you. I am about to share my Great Aunt Ruthie’s Fresh Apple Cake. And stay tuned because I will be sharing my Great Aunt Ina’s Apple Dumplings in the coming weeks. I honestly don’t know what I would do if all three were on the dessert table at once. Just kidding, I would without a doubt have a generous serving of all three!

I can’t remember a time when I showed up at my Great Aunt Ruthie’s house and there wasn’t a Fresh Apple Cake in the cake stand on the kitchen counter. It is like a decoration in her kitchen except for she probably has to bake one every other day given how fast we “kids” can devour it. This unbelievably moist cake is loaded with chunks of tart apples and crunchy pecans. Once you have your first slice you will be begging for seconds.

Fresh Apple Cake

Fresh Apple Cake

It’s a big cake that’s simple to make. Full of fresh apples, sweet coconut and crunchy pecans making it a fabulous fall dessert.

Fresh Apple Cake

Fresh Apple Cake

Fresh Apple Cake

So fresh and so fabulous!

Fresh Apple Cake



This post was created as part of my partnership with Gold Medal Flour however thoughts and opinions are certainly my own!

Fresh Apple Cake
Prep time
Cook time
Total time
An unbelievably moist cake that's loaded with chunks of tart apples and crunchy pecans. Once you have your first slice, you'll be begging for more!
Recipe type: Dessert
Serves: 15
  • 1-1/4 cups vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups Gold Medal® all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 cup chopped pecans
  • 1 cup shredded sweetened coconut
  • 3 cups peeled & chopped apple (use your favorite baking apples, I used Granny Smith)
  1. Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat together the oil and sugar. Add the eggs and vanilla and beat until well combined. With the mixer on low speed, add in the flour, baking soda, salt, nutmeg and cinnamon until well combined. Fold in the pecans, coconut and apples. Batter will be thick. Spread batter evenly into prepared cake pan and bake for 60-65 minutes or until a long wooden pick or knife inserted in the center comes out clean.
  3. Let cake cool in pan on a wire rack for 15 minutes. Invert pan on wire rack until cake drops out. You might want to tap the bottom of the pan with a knife a few times to loosen the cake and make sure it came out in one piece. Slice and enjoy!

Fresh Apple Cake

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Maegan About Maegan


    • MaeganMaegan

      Hi Priya! Yes, you use the mixer to beat the ingredients together. I’ll reword the instructions to make it more clear. Thanks for checking. Enjoy!

  1. Kathy

    Hi Maegan
    My son is getting married and we have to feed a group of people before and after the wedding. Can you make this ahead and freeze? Because it is a great recipe.

    • MaeganMaegan

      Hi Kathy! Congrats on your son’s wedding! Yes, you can definitely bake and freeze this cake. Just let it cool completely and then wrap it twice in plastic wrap and then in foil before placing in the freezer to lock in the moisture and prevent freezer burn. Enjoy & happy celebrating! 🙂


    I noticed the batter is very dry and sticky. Is this how it is suppose to be.

    Please let me know.


    • MaeganMaegan

      Hi Marcela! The batter should not be dry or sticky. It should be very moist yet thick. Did you follow the recipe ingredients exactly?

  3. Sam

    Wait…is this your aunt’s recipe or created as part of your partnership? i tried to make it and it about killed my KitchenAid mixer, so I read back through the post and noticed this discrepancy. Disappointed.

    • MaeganMaegan

      Hi Sam! This is my aunt’s recipe and I posted it as part of my partnership with Gold Medal Flour. I hope that clarifies for you. 🙂 It is a thick cake batter, but a KitchenAid mixer should definitely be able to mix it easily and then you fold in the pecans, coconut and apple. Did you follow the ingredients exactly? I’m sorry you had trouble with it.

    • MaeganMaegan

      Hi Paula! Yes, I do, but you wouldn’t necessarily have to. I just updated the recipe. Thanks for asking! Enjoy! 🙂

    • MaeganMaegan

      Hi Diane! Yes, it can. Just start checking the cake every 5 minutes after it’s baked for about 40 minutes. It probably won’t take an hour to bake like the bundt does. Enjoy!

  4. Mf

    It’s baking in the oven now but the batter was very thick. Is there any liquid missing from the ingredients? I’m hoping the juice from the apples is what makes it moisten in the oven as it bakes. So far, not sure about this recipe (I followed it to the letter).

  5. Aleshia

    I made this cake exactly as stated. The batter was perfect, but 325 was too low a temp. It was still incredibly undercooked. I’m at a very low elevation. Should/can I do this at 350 for the same amount of time?

    • MaeganMaegan

      Hi Aleshia! Yes, you can bake it at 350, but if it starts to brown too much on the top as it’s baking, I would cover it with foil and let it continue to bake until the middle is done.

  6. Judy

    This was so good! A wonderful cake for a cold ,damp Fall day. The family loved it, thank you for posting! I am going to make again for Thanksgiving 🙂

  7. Stephanie

    I have made this twice and indeed the cake is delicious! Both times I made it, the outer crust is pretty crusty/stiff and the inside kinda drops I guess you could say. So I still trying to figure that out but other than that it is so tasty!!! Great recipe! 😋

    • MaeganMaegan

      Hi Gabby! I haven’t baked this recipe into cupcakes yet, but I think they would turn out great. The baking temperature will be the same, but the time will be reduced…maybe start checking after 15-20 minutes. I’m guessing it would make 14-18 cupcakes. Enjoy!

  8. Jen

    I made this today and it’s DEEElish! It was a very thick batter and I worried if I folded the nuts, coconut, and apples in evenly, but it turned out fine. I also thought about making a glaze for it, but after trying out a slice, realized it was perfect as is! Loved the recipe. So glad I stumbled upon it on Pinterest. Happy baking!

  9. Saige

    Revision: The batter is crmbly, but it sticks together if you press it. It tastes fine, except it tastes like it has a lot like oil. I’m at a high altitude, but I’m not sure if that would make a difference.

    • MaeganMaegan

      Hi Saige! The shredded coconut is a necessary addition and contributes to the texture of the cake. It adds a lot of moisture. The pecans can be left out.

  10. Saige

    Thank you! Unfortunately, I don’t have any coconut, so I added a little water to make it stick together more. It’s almost done cooking now, and it looks fine, but I’ll just have to see how it tastes! Thanks again!

  11. Sommer

    I had some apples that I needed to use up. I did a quick Pinterest search and came across this cake recipe. I will definitely be making this again. I made mine in mini bundt cake pans. About the size of a large muffin. I adjusted the bake time to 40 minutes. They came out perfect. Just the right amount of crunch on the edges and completely soft on the inside.
    At first I thought I misread the recipe because of how thick the batter is… so if this is you, do not worry. It’s very thick. More like a cookie dough.
    I also used my mixer dough hook to “fold” in the apples, coconut and pecans. It worked well.
    Thank you for sharing this amazing recipe! It was definitely a great find!

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