When it's apple season here in Northern California, we are picking and processing daily from our trees (3 trees, 15 varieties). Of the many apple recipes we have on the site, this fresh apple cake is one of my favorites.
You simply cannot go wrong with this apple cake! It uses three whole cups of chopped, peeled apples. We like to use a variety of apples for baking—Granny Smith, Gravenstein, Fuji, Jonagold. That way you get more complex flavors from the various apples in the cake.
For more information on which apple varieties are best for baking, check out our Guide to Apples.
The Secret Ingredient
The secret ingredient for this cake, that you wouldn't expect to find in an apple cake, is ... wait for it....
We add a cup of sweetened, shredded coconut to the apple cake batter, which not only makes this apple bundt cake more moist, it adds wonderful texture as well.
Many thanks to my dear friend Marjorie for passing along this wonderful cake recipe from Mrs. Paxton of Lexington, Virginia.
More Delicious Apple Cakes
Fresh Apple Bundt Cake
You can also make muffins with this recipe. Standard muffin tins, 24 muffins, 25 minutes bake time.
For the cake:
1 1/2 cups vegetable oil
2 cups sugar
3 large eggs, slightly beaten
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon cinnamon
3 cups peeled, cored, and chopped apples (varieties that are good for baking, such as Granny Smith, Gravenstein, Fuji)
1 cup sweetened shredded coconut
1 cup chopped nuts, walnuts or pecans
For the glaze:
4 tablespoons unsalted butter
1 cup brown sugar
3 tablespoons milk
Preheat the oven and grease the pan:
Preheat the oven to 350°F. Grease and flour a bundt pan and set it aside.
Make the cake batter:
Beat together the sugar and oil. Add the eggs. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon.
Add dry ingredients to the wet mixture in thirds, beating to incorporate after each addition.
Mix in the vanilla, apples, coconut, and chopped nuts.
Transfer the batter to the prepared Bundt pan, gently smoothing the top with a spatula. Bake until a long thin bamboo skewer or toothpick inserted in the center comes out clean, 60-70 minutes.
If the top is browning too quickly, lightly cover it with foil.
Cool and remove from the pan:
When cool enough to handle, gently remove from pan. Let sit on a rack to cool completely. If the dough has raised substantially around the middle areas of the bundt ring, you may need to use a bread knife to gently level off the cake so that it sits evenly.
Glaze the cake:
Stir together the glaze ingredients in a small saucepan over medium-low heat and cook until the butter and sugar are melted.
Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Place the cake on a serving dish.
Use a pastry brush to apply the glaze liberally around the surface area of the cake, or use a spoon to dribble the glaze on the cake.
Did you love this recipe? Give us some stars below!
|Nutrition Facts (per serving)|
|Servings: 12 to 16|
|Amount per serving|
|% Daily Value*|
|Total Fat 31g||40%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 61g||22%|
|Dietary Fiber 2g||8%|
|Total Sugars 40g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|