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!
If you’re looking for more apple treats, Baked Apple Fritters are always a hit. And these Apple Nachos are the perfect way to enjoy a sweet apple treat that’s so easy and so delicious.
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 an old fashioned Fresh Apple Cake in the cake stand on the kitchen counter. It was like a decoration in her kitchen except 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 taste is like an apple crisp and 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?
(see recipe card at the bottom of this post for measurements and details)
Ingredients:
- 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)
Supplies:
- 10-inch (12 cup) round bundt pan
- Electric mixer fitted with the paddle attachment (or hand mixer and large mixing bowl)
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.
- Bake in preheated oven 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!
What Are the Best Apples to Use?
I tend to think the best apples to use for an apple cake are Granny Smith apples because it keeps things from getting too sweet. Jazz and Envy apples also bake well. You can feel free to use your favorite baking apples. After all, it’s cake. It will taste amazing.
Storage and Reheating
Store leftover Fresh Apple Cake tightly covered at room temperature for up to three days, or in the refrigerator for up to 5 days.
To reheat, wrap apple cake in aluminum foil and reheat in a 325 degree oven for about 8-10 minutes.
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 this Fresh Apple Cake, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 
I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Fresh Apple Cake Recipe
- 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!
Dice apples add the 2 cups of sugar. And let set in refrigerator for about an hour. This gives extra moisture to batter.
Thanks for sharing, Shirlan! That sounds like a delicious idea. 🙂
this was one of the best cakes I’ve ever made. Was a big hit with the family!! I used a tube pan for angel food cake. We will be making this again. little side note. I ran out of light brown sugar and had to use some dark brown for caramel sauce. it made it a tad darker but was delicious.
Hi Candia! I’m so happy to hear. It’s a family favorite and I hope y’all continue to enjoy it for years to come. 🙂
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.
Our new favorite!!! We’ve made this about 6 times already this season!
I found this recipe in 2018 and have been making it ever since, pretty much as-is. The only thing I change is using maybe 1/4-1/2 cup LESS sugar & baking at 350 (325 took FOREVER for me!). Delicious! Moist and easy – the hardest part is peeling apples. This is my go-to, especially for fall, when I want something quick and easy to have with tea/coffee. Thank you!
Hi Carissa! I can’t tell you how much love hearing that one of my recipes is such a staple at your house! Thank you for sharing your modifications (ovens are a tricky thing. I’m glad you found what works for you!).
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.
Hi Sherrijean! That is so wonderful to hear! It’s a family fave for sure. I hope y’all continue to enjoy!
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!
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.
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.
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!
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!
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.
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.
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!