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!
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.
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!
What Do I Need to Make Fresh Apple Cake?
- Oil (vegetable, canola or coconut)
- Sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Nutmeg
- Cinnamon
- Pecans
- Shredded sweetened coconut
- Apples (use your favorite baking apples, I used Granny Smith)
- 10-inch (12 cup) round bundt pan
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.
- 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!
More Fall Baking
No need to wait for the leaves to start dropping to enjoy My Favorite Recipes for Fall Baking! From perfectly-spiced pumpkin bread to pecan pie bites and savory corn bread, you’re sure to fall for these autumn treats!
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,
Fresh Apple Cake
- Prep Time: 15 mins
- Cook Time: 1 hour
- Total Time: 1 hour 15 mins
- Yield: 15
- 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
- 1 and 1/4 cups oil (vegetable, canola or coconut)
- 2 cups sugar
- 2 eggs
- 2 teaspoons vanilla
- 3 cups all-purpose flour
- 1 and 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 and chopped apple (use your favorite baking apples, I used Granny Smith)
Instructions
- 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 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.
- 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!
How do you store this cake? Thanks!
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!
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.
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!
Can butter be used rather than oil?
Hi Bonnie! Yes, you can use butter instead of the oil. Enjoy!
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)
Can this batter be made the night before and then baked in the morning?
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!
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!
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.
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
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!
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
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.
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!
Thank you. I will try it like this.
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.
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.