This Fresh Apple Cake is an unbelievably moist cake that’s loaded with chunks of tart apples and crunchy pecans. One slice and you’ll be begging for more!

Fresh Apple Cake by The BakerMama

The Apple Doesn’t Fall Far From The Tree

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: My Mom’s Special Apple Pie, my Great Aunt Ina’s Apple Dumplings and my Great Aunt Ruthie’s Fresh Apple Cake recipe. 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, take a generous serving of all three!

Watch Me Make Fresh Apple Cake

Step into the kitchen with me as I make a delicious Fresh Apple Cake.

The Champion of Apple Cakes

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.

Fresh Apple Cake by The BakerMama

Unbelievably moist and loaded with chunks of tart Granny Smith apples and crunchy nuts, this is the champion of apple cake recipes. The texture is divine! One slice and you’ll be begging for seconds. It’s a big cake that’s simple to make. Full of fresh, apples, sweet coconut and crunchy pecans (walnuts would work, too!), just the right amount of spice, making it a fabulous autumn dessert. So fresh and so fabulous and full of fall flavors!

Fresh Apple Cake by The BakerMama

How to Make Fresh Apple Cake

Preheat oven to 325°F. Grease and flour a 10-inch (12 cup) round bundt pan. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat together the vegetable oil and sugar. Add the large 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 the wet ingredients and dry ingredients are well combined.

Stir in the pecans, coconut and fresh 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.

Fresh Apple Cake by The BakerMama

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! Serve with a scoop of vanilla ice cream or a dollop of whipped cream and you won’t surely regret it!

Fresh Apple Cake by The BakerMama

If you make Fresh Apple Cake and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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Fresh Apple Cake by The BakerMama

Fresh Apple Cake

  • Author: Maegan – The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 15 1x
  • Category: Dessert

Description

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!


Ingredients

Scale
  • 11/4 cups oil (vegetable, canola or coconut)
  • 2 cups sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups all-purpose flour
  • 11/2 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)

Instructions

  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!

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. 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. Hi Edna! I haven’t tried the recipe with thawed frozen apples, but I think it’s certainly worth a try. Just make sure you drain them well after thawing. I hope it turns out just as great. Enjoy!

  1. 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.

    1. 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! 🙂

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

    Please let me know.

    Thanks,
    Marcela

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

    2. I have made a similar version for many years but my recipe calls for mixing the batter by hand after beating oil, sugar, vanilla and eggs together and you don’t add coconuts or nuts. The oil is what makes it so moist. I had a similar problem though with your recipe with the batter being crumbly. I tossed the batter and remade using my mixing instructions and your recipe is just as delicious with the batter nice and thick but not crumbly. If anyone has this problem they might try this. I also bake it at 350.

  3. 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.

    1. 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.

      1. I have made this cake for years and it never once affected my KitchenAid and if it affected yours i think its time for a new one they are very strong and the partnership comment was unnecessary

      2. I used my kitchen aid mixer, it’s over 20 years old and still just as good as when it was gifted to me by my mom iwhen I was in college. The batter actually came together perfectly on the paddle with the mixer on low as directed. I added the coconut, then the pecans using the paddle/mixer, then mixed the apples in by hand with a spatula. Came out beautifully. Can’t wait to try it tomorrow at my co-worker’s baby shower!

    2. Trust me, your Kitchen Aid can handle it.
      I actually add a tablespoon of unsweetened applesauce each time my Kitchen Aid starts jerking about. I immediately moistens the batter and also adds moisture during baking. Plus a little more apple flavor in an apple cake won’t hurt anybody. In total, I estimate I add about 3 to 4 tablespoons of apple sauce each time I make this cake

  4. My grandmother would make this cake when I was younger. Now I have been making this for years. I love it.

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

    1. 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!

      1. Made this today and was so disappointed. It would not come out of the pan. I had made sure to grease the pan well but the whole cake just fell apart. I do a lot of baking so I am not inexperienced. On the plus side the crumbled cake tasted amazing. Served it with ice cream and it was a hit. If I try it again I will use a 9 x13 pan

  5. 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).

  6. This sounds delicious! I can not wait to try it. I think it will make a great cake for my mom’s birthday next month, she loves apple desserts.

  7. 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?

    1. 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.

  8. 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 🙂

    1. I’m so glad you baked and loved it, Judy! It’s a family fave, especially in the fall. Perfect for Thanksgiving!

  9. 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! ????

    1. 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!

  10. 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!

  11. 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.

    1. 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.

  12. 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!

  13. 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!

  14. OMG! This cake is simply amazing! I made it for the first time three weeks ago and have made three more since then. It’s hard to keep this dessert around for very long. So delicious! Thank you!

  15. I made this cake, smells delicious, I have a gas oven and had to cook an additional 20 minutes, to the 60 minutes I had originally put the cake in for . Can’t wait to taste test it .

  16. This cake is amazing!! I cannot keep it around for more than two days. In the last 8 weeks I’ve made six of them and have had five people ask for the recipe. I’m going to try making it into cupcakes this weekend. This is simply amazing! Thank you for sharing it.

  17. I made this cake last fall and it was so great I’m making it for my birthday soon. However, I feel like the first time I made this there was a sauce you poured over it in the pan while cooling? Am I thinking of another recipe or did you change it?

    1. Hi Katherine! No, this recipe is the same as its always been. No sauce. I can’t think of another recipe I’ve shared where you pour the sauce in the pan while the cake is cooling, but if I think of it, I’ll let you know. This cake is amazing! No sauce needed 😉

    2. Hello!
      Made this cake today but the batter is as thick as pizza dough or cookie dough. I used the same ingredients as the recipe stated. What could be cause?
      Also, the cake is was done on the outside but undercooked on the inside. It smells insanely good!

      1. Hi Lea! The batter should be as thick as dough, but it bakes up beautifully. If the top of the cake is done before the center is baked all the way through, just tent the top of the cake with foil and let it continue to bake until the center is cooked all the way through. I hope you enjoyed it!

  18. My 5 year old picked this cake on, Pinterest, for his 5th birthday get together with family. It was a big hit. I did add a maple glaze to up the pretty factor since it was for a birthday. I just recently made it with half apples/half pears since I had some I needed to use up. The pears were pretty soft so I ended up baking it for an extra 10 minutes so that it wasn’t undercooked in the center.

    Do you think the recipe would work with whole wheat flour?

    Thanks for the recipe it is now one of our favorites.

    1. Hi Tricia! Love that your 5 year old picked this cake (he’s got great taste!) and that you added a maple glaze (yum!). It will definitely work with whole wheat flour and turns out great! I’ve actually baked it several times with whole wheat flour over the years. Thanks for sharing! Enjoy! 🙂

  19. Thank you for the recipe, my family loves it! I have an apple tree and wanted to make several cakes and freeze. Has anyone ever frozen the cake? Let me know, I may be trying it anyway!
    Thanks,
    Elaine

    1. Hi Elaine! I love that you have an apple tree! I would love to have one! 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. Unwrap the cake before defrosting. Enjoy!

  20. This makes me happy! I’ve never seen anyone make this outside my family! This is exactly like my late mother’s recipe! Looked forward to her Fresh Apple Cake every fall! I’ve carried on the tradition ❤ Hope everyone tries this delicious recipe. Thanks for helping me recall some very happy childhood memories!

    1. Aww, Vicki! That is so great to hear! It truly is such a special recipe for our family and one that comes with so many wonderful and delicious memories! Thanks for sharing! Enjoy! 🙂

  21. We moved to the mountains in WNCthis past January and I’m still trying to remember about higher elevation baking. I have this cake inn the oven now, how much longer do I need to let it go to compensate being at 3,000 ft?

    1. Hi Shannon! I hope it turned out great! I usually recommend that you increase the baking temperature by 25 degrees and then watch the cake carefully as it nears the end of the recommended baking time. It will probably take longer, but you’ll just have to check it for doneness. Enjoy!

  22. I tried this tonight and although it tasted good. It did not turn out well. The batter was SUPER thick and when the cake was baked it was hollow and fell apart. I want my baking to look good as well as taste good. Sad it didn’t turn out. (And I reread the instructions 5 times to make sure I didn’t forget anything leading to it being so thick)

    1. Hi Lauren! I’m so sorry to hear it didn’t turn out perfect for you. It sounds like the cake didn’t bake long enough. The batter should be very thick and when baked all the way through you get a moist tender cake as shown in the pictures. Did you test the center of the cake before taking it out of the oven? Did you use a bundt pan? It’s an amazing cake so I hope you’re able to give it another try.

  23. This is a delicious cake! Made it for my husband’s BD and it was a big hit. I followed the recipe exactly even though I really wanted to reduce the amount of oil. I also thought 325 degrees was not hot enough. But I trusted the recipe and am glad I did! I did have to bake it an hour and twenty minutes. Just checked it every few minutes. Thank you for this recipe.

  24. I made this for Thanksgiving and it was unbelievable! I was really worried when the batter was so thick that I had to mix it with my hands, but it turned out amazing!

    Thanks so much!

  25. Here’s my adult version: I added a quarter cup of Myer’s dark rum, cooked it in a bundt pan, and it came out perfectly. Afterwards, I combined some rum, brown sugar and butter in a sauce pan, then poured the hot liquid over the warm cake. I let it cool completely, turned it over onto a plate, and served it up. My coworkers loved it! Today, I’m making them as cupcakes, but instead of the buttered rum glaze, I’m making a rum-butter cream frosting to top them.

  26. I made this cake for our Family Christmas dinner. The batter came out so stiff, I had to fold the apples and nuts ( I omitted the coconut.) into it with my hands. I then pressed it into the bundt pan and leveled it off. I was pretty sure I had messed up on something but I decided I had nothing to lose. When the cake was baked and I turned it out onto the cooling rack, it developed several cracks. At that point, I gave up and made an applesauce cake. Because I didn’t plan to use this one, I cut my husband a piece. He said, “It may look funny, but it’s the best apple cake I’ve ever had! As far as I’m concerned, you can make it the same way next time.” My takeaway from this experience is that you’ll have to try really hard to mess this cake up.

    1. Hi Elaine! The batter is super thick and actually the coconut adds a ton of moisture to the cake so leaving that out would make it even thicker. I’m happy to hear your husband loved it. It’s such an amazing cake that you just have to trust the recipe on! Enjoy and thanks for sharing!

    1. Hi Helen! You can try reducing the oil, but I’d recommend replacing the amount you reduce it by with applesauce. The batter is already very thick so reducing any liquid ingredient would make it even thicker. Certainly worth a try. Enjoy!

  27. A bit of a health nut so use the apples unpelled. The old apple a day thing is very true, b sure to eat the pell. Have had the cake many times, always great, gona try the rum thing next. P.s. Don’t mince the apples, big chunks better.

  28. Yum!

    So I made a few changes to my recipe but your base was fabulous. Here are the changes I made:

    Instead of 1 1/4 cup oil I used 1 cup oil and 1 cup applesauce
    I used whole wheat flour
    I used walnuts instead of pecans
    I only used 1 and 1/2 cup of sugar

    I made muffins and had my gas stove on 350, my oven bakes notoriously slow. 30 minutes later, yummy muffins. ( large muffin pan used)

    Thank you for your recipe.

  29. I just made this recipe but i was rely concerned about thr already really thick batter that i omitted the coconut and nuts. I didnt want to lose any moisture from this batter, especially simce Inwas just slightly under on the apple. Its in the oven now, i followed the recipe except i mixed oil and butter together because I read that you get a better tasting cake if you add some butter to an all oil recipe. Also I added an extra tsp. of cinnamon to the apples before mixing them in. Hope it turns out good.

    1. Hi Viv! Yes, the texture of the apple will be softer, but still tasty. You can either defrost the apples first or bake them from frozen. Enjoy!

  30. Cake tastes good. But it just crumbled when I cut it. And when I tried to eat a slice, it just turned into crumbs. Followed the recipe to the letter and cooked in 60 minutes.

    1. Oh my goodness! That should definitely not be the case with this cake. It should be very moist yet tender with all the apple, oil and coconut in it. Did you bake it in a bundt pan? And at 325 degrees? I’m wondering if your oven’s temperature it hotter as it sounds like it’s over-baked if you followed all of the ingredients exactly.

  31. Hi there. Recipe looks amazing. Was wondering if it can be done in a loaf pan instead of a bundt? If anyone has any comments on this inquiry please respond. Thank you.

    1. Hi! Yes, but you would need to divide the batter between two 8-inch or 9-inch loaf pans. And the baking time will be shorter so start checking the cakes around 45 minutes. Enjoy!

  32. I have been making t his fresh apple cake for years. The only difference is I use black walnuts instead of pecans. This is the easiest and most delicious cake. I got the recipe from my best friends mother who was an awesome cook. The cake is simple to make and tons out perfect every time. Everyone loves it. I also put a brown sugar glaze on top which is very tasty. I don’t understand why so many people had a problem with it. It is the easiest and best cake and Christmas would not be Christmas without this Fresh Apple Cake

  33. I found this recipe under High Altitude Baking, but nowhere in the recipe does it say it has been adapted top high altitude (7500 ft) Has it been adjusted, I see it uses quite a bit of baking soda, which is usually adjusted at high altitude

    1. Hi Annette! This recipe was not created for high altitude baking. You would need to adjust the recipe accordingly. Hope it turns out just as great!

  34. Hey! I love this recipe! But it only turned out great the first time…it has been really mushy the past two times I’ve made it. I baked it in the same pan all times. I’ve cooked it for over an hour and thought he middle was done but it’s very mushy and fell. What could be the problem as people want me to make it for them, but it’s fruatrating when it won’t come out. Any suggestions? I used coconut oil. Help!

    1. Hi Sarah! Oh my goodness, that’s so weird that it’s not baking up the way it’s supposed to now. What kind of apples are you using? It sounds like you might just need to bake it for longer. If the top starts to brown before the middle is cooked all the way through, try tinting the cake with foil and let it continue to bake until a knife inserted in various spots comes out clean. Hope this helps.

    1. Hi Dawn! Yes, just store it covered tightly in the refrigerator overnight and then let it set at room temperature for at least 30 minutes before baking the next morning. Enjoy!

  35. Just had our first slice and this cake is AMAZING! I rarely post comments, but I already know this will go into high rotation. So thanks! Truly delicious. (I baked for about 80 minutes, otherwise recipe followed as written)

  36. Hi Maegan
    I made the cake for Easter, due to the COVID 19 situation we are all staying at home, and as it is Autumn in Tasmania I thought this recipe sounded Just right. Tasmania is know as the Apple Isle.
    The batter was really thick by the time it came to adding the fruit and nuts. I hand kneaded as it was very sticky and thick. I used walnuts as I didn’t have Pecan nuts and I used mixed spice instead of nutmeg. I also left out coconut as my husband doesn’t like it either. The result was exquisite.
    The thing with measuring by cups is that there can be some discrepancy in quantity, whereas if you measure in weight, accuracy and consistency is easier to achieve.

    1. Hi Adele! So great to hear you baked and enjoyed this cake for Easter! It’s one of our favorites. The batter is definitely thick, but it bakes up beautifully. Thanks for sharing! Continue to enjoy!

    1. Hi Gail! The cake is very moist and can be stored in an airtight container at room temperature for 2-3 days, or in the fridge for up to 5 days. In warmer climates, it’s better to store the cake in the fridge. The cake can be removed from the fridge an hour before serving to let it come back to room temperature. Hope this helps. Enjoy!

  37. For any curious, I mixed the entire recipe by hand. It’s still in the oven but the batter was beautifully thick and creamy looking

  38. I’m wondering if you need to adjust anything if you don’t add the nuts? Or a non-nut substitution yiu might recommend?

    1. Hi Kelly! No, you can omit the nuts and bake as directed. They add a nice little crunch, but are not necessary to achieve the overall cake texture. Enjoy!

  39. the batter turned out to be so thick, couldnt pour it in the mold, i placed it instead, for almost a whole hour it looked like it was baked, i let it cool, and cut a piece, looks semi uncooked, but still delicious lol, what could be the reason?

    1. Hi! The batter should be very thick yet moist and spreadable. Did you follow the ingredients and instructions exactly? Did you test it with a toothpick or knife for doneness before removing it from the oven. Oven temperatures vary so if the top looks done but the inside needs to continue to bake, I recommend tinting the cake with foil and let it continue to bake until it is baked all the way through. Hope this helps and that you get to try it again soon!

  40. Made this on a whim and it was DELISH! I added a simple sugar glaze. Wow. Served it warm to my kids and they loved it! Perfect pre-Fall, cool, rainy day treat!
    You might think your batter is too thick. It isn’t… go with it. Also, I used monkfruit instead of sugar and had to sub half the canola with olive oil because I ran out!
    It was still fabulous!

  41. Just made this cake and all I can say is WOW!! Mixed up exactly as you said it would and is delicious! A big hit in our home!! Thanks!!

  42. Delicious!!! Thank you for sharing this keeper of a recipe. It’s a nice way to incorporate the fall apples.
    Extremely moist, the apples and the cinnamon compliment each other in this cake.

  43. I really enjoyed this cake but also had an issue with the batter being very dry, causing my kitchen aid to complain a bit. In my case, I did not have enough AP flour so I used 1 cup whole wheat and 2 cups AP flour. My batter was extremely stiff, like gingerbread cookie dough. I figured the higher fiber/protein content of my flour caused this so I added applesauce until the consistency was a little thinner and not cookie-dough like. The resulting taste and texture were great. Thanks for the recipe!

  44. Can this be made into muffins? Have you tried that? I’d like to adjust the time so I can make muffins to individually wrap.

    1. Hi Kimberley! I haven’t baked this recipe as muffins, but I don’t see why it wouldn’t work great. Just fill each muffin tin about 2/3 full and bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

  45. This cake has become a family favorite. Delish! One of my grandgirls, Esther, just loves it. Making it today to give to her family for Valentines Day. She’s 4 years old and gets very excited when she hears I’m making “her” an apple cake.

  46. I made this today…very good! I mixed it by hand and it did fine….I made it in a tube pan and sprinkle a mixture of cinnamon an sugar in top…made a nice crispy top…delish!

  47. Hi, have you ever tried gluten free flour with this recipe? I loved it years ago, but now am gluten free and thinking of trying it that way.

    1. Hi Randi! I haven’t tested the recipe with gluten free flour, but I know others have with great success. I would recommend an all-purpose gluten free baking flour. Hope this helps. Enjoy!

  48. I hand mixed everything with a whisk and wooden spoon. It was thick, moist, and just as pictures show. Having a little laugh over the mixer comments. I’m baking in a 9×13 for convenience. Anyway, looks and smells delicious! Can’t wait for lunch to be over so I can sample.

  49. Soooo delish! I can’t tell you how many times I’ve made this cake! It’s some of my grandgirls’ favorite. She is now old enough to help with peeling apples and putting together. I have to make several because actually everyone loves it.

    1. Hi Sherrijean! That is so wonderful to hear! It’s a family fave for sure. I hope y’all continue to enjoy!

      1. Not sure what I did wrong, but the outside of my cake is crunchy – maybe didn’t leave it in the pan long enough. Also seemed to have a salty taste. But it was still good. I have made this from another recipe that called for mace and not nutmeg. Kinda of a different taste but both are good. I’ll halve the salt next time. Thanks for sharing!

  50. I searched my house for my bunt pan. I suppose I got rid of it thinking I would not use it anymore. My apple cake is currently in the oven in mini bread pans and snack cake pans. I have reduced the time to 30 minutes. Hopefully they come out well.

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