This delectable Apple Cake has a slightly crunchy crust and a soft, tender center loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves, and nutmeg and lightly drizzled with an easy four-ingredient caramel sauce. This cake is perfect for bake sales, potlucks, and family and friend get-togethers.
Learn how to make a delicious apple cake in just a few easy steps with this simple recipe. Perfect for any occasion and guaranteed to be a crowd-pleaser. What is not to love about crisp, sweet apples nestled in a cake with all the yummy fall spices like cinnamon, nutmeg, and cloves?
My family loves a good fall apple dessert. I mean, honestly, who the heck doesn’t? If you like this recipe, try apple strudel, apple butter, and apple crisp.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Spices: cinnamon, ground cloves, and nutmeg or a little ground ginger or allspice
- Vegetable oil: canola or safflower oil
- Brown sugar: if you prefer, you can do half brown sugar and half granulated sugar
- Vanilla extract: the pure stuff, please
- Apples: My go-to apples for this recipe are crisp apples like Honeycrisp or Granny Smith. Other good choices are Braeburn, Pink Lady (also known as Cripps Pink), Fuji, or Gala Apples.
- Nuts: pecans, almonds, or walnuts
- Butter: salted or unsalted
- Vanilla extract: the pure stuff, please
How to make Apple Cake
This is the summary version. Please see the recipe card below for the complete ingredient list and instructions.
Whisk the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg in a medium bowl. Whisk together the vegetable oil, brown sugar, eggs, and vanilla extract in a separate large bowl.
Add the dry ingredients to the wet mixture in several intervals, stirring until combined. Fold the apples and pecans into the batter, stirring just until combined. Spoon the batter into a well-greased and lightly floured Bundt pan. Bake for about 1 hour or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15-20 minutes before inverting. Meanwhile, add the butter, brown sugar, and cream in a small saucepan over medium heat. Bring to a gentle boil while stirring frequently to dissolve the sugar. Remove the sauce from the heat and stir in the vanilla. Drizzle over the warm cake.
Preparation Tips
- Peel, core, and cut your apples into bite-size chunks for great flavor and texture after baking.
- Grease and flour your bundt pan well. I like to use Baker’s Joy, but flour and butter work well too.
- Because of the chunks of apple in this delicious cake, intricate bundt pans do not work well, but a standard bundt pan works like a dream.
- This cake is one of those recipes that tastes even better when made a day in advance. Let it cool completely before covering it and storing it in a cool section of the kitchen.
Storage and Freezer Recommendations
You can store the cake covered at room temperature for up to 2 days or covered in the fridge for up to 5 days.
To freeze this cake, cool it completely, then wrap it in two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Frequently Asked Questions
Use ground ginger or ground allspice.
This delicious cake recipe also works well with peaches and pears.
You can substitute chopped almonds or walnuts for the chopped pecans. You can also omit the nuts if you prefer or if someone has a nut allergy.
More Apple Recipes
Fresh Apple Cake Recipe
Ingredients
Apple Cake
- 3 cups all purpose flour
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- 1 ½ cups vegetable oil
- 2 cups brown sugar
- 3 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 4 large Honeycrisp apples peeled cored and chunked
- 1 cup chopped pecans
Caramel Drizzle
- 1/2 cup brown sugar
- 2 tablespoons butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. Butter and flour a 10-inch bundt pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg. In a separate large bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract.
- Add the dry mixture to the wet ingredients in 3 intervals stirring just until combined. Add the apples and pecans, stirring just until mixed. Spoon the cake batter into the prepared cake pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before inverting.
- In a small saucepan over medium heat, add the butter, brown sugar, and cream. Bring to a boil while stirring to dissolve the sugar. Remove from the heat and stir in the vanilla. Drizzle over the warm cake.
Notes
- Peel, core, and cut your apples into chunks for bite-size pieces of apple with just a little bit of that great apple texture left after baking.
- Grease and flour your bundt pan well. I like to use Baker’s Joy, but flour and butter work well too.
- Because of the chunks of apple in this delicious cake, intricate bundt pans do not work very well, but a standard bundt pan works like a dream.
- This cake is one of those recipes that tastes even better when made a day in advance. Let it cool completely before covering it and storing it in a cool section of the kitchen.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
dana
This was so good! I love anything apple-y. Thanks for sharing this great recipe. I will make it again!
Kathy Shea
I have a family member with tree nut allergy. Has anyone made it without the pecans and nutmeg? I wondered if it would still be as good if I just omit them? Thanks!
Amanda
This is the best apple cake recipe! My family loves it.
Beth Pierce
Thanks Amanda! So glad that they like it!
Tavo
The cake came out super moist! We loved it, definitely will make it again!
Beth Pierce
Thanks so much! So happy that you liked it!
Sue
Omg this cake is making me crave FALL!
Dana
Apple everything all the time! Come fall I’m way more into apple than pumpkin spice, so recipes like this excite me. I’ll be making this on the regular for sure!
Michele
Everyone raved about this apple cake! Thanks so much for sharing the recipe!
Beth Pierce
The pleasure is all mine Michele!
Kali Alexandria
So tasty! I love making this recipe!
Erin
This was amazingly delicious! Thanks for the great recipe! We loved it.
Sandra
This apple cake is just heavenly! Perfect with a cup of coffee or tea!
Amanda
I cannot wait to have this again! It was a flavor explosion and one of my favorite desserts now!
Beth Pierce
Thanks Amanda! So glad that you liked it!
Kathy
Would this recipe work for cupcakes? I’m thinking the caramel drizzle would make a mess in paper liners, but maybe work for aluminum ones? Thanks. Thinking of making for a potluck.
Beth Pierce
Yes it would work for cupcakes. You will need to chop the apples a lot finer and of course they will cook in about 20-25 minutes. I agree the apple drizzle might be a little messy but napkins might solve all of that.
KimW
You could always cook your caramel longer to thicken it up
darlene diamond
I have a decorative Nordic 10 cup Autumn wreath pan I would love to use. I saw in your comments that they aren”t the best to use would it look awful or would it not release from the pan well. Any suggestions I really would love to use this pan for Thanksgiving. Thx Dar
Beth Pierce
It might have trouble releasing. That is a beautiful pan. I think if I was to try that I would grate the apples and I would also coat the pan very well. I have had good luck with Bakers Joy.
Nancy Bishop
Made this yesterday while working with all the apples we got this past weekend.
The cake was amazing!! Hubby kept eating a bite and saying “I know that taste from somewhere”. Finally after 3 slices he said “Got It!!! It taste like Gingerbread!!”
He took a huge slice to work today for a snack… that means he really likes it!!!
This has already been printed and going into my recipe binder!!!!
(I didn’t use the drizzle/icing- it is so moist we don’t think it needs it!)
Beth Pierce
Thanks so much Nancy! So glad that you and hubby liked it. Nothing wrong with a little cake for lunch! 😉
Megan
I’m kind of a newbie. How much should you adjust the baking time if baking in a 13×9 cake pan?
Beth Pierce
I would start checking after 45 minutes but I would think it would take closer to 55 minutes.
Helen
I love this recipe. I substituted 3/4 cup of applesauce and 3/4 cup oil. I’m trying to cut out oils in your diet. TY he asked turnedout wonderful.
Beth Pierce
Thanks Helen! So glad that you liked it!