Fresh Apple Cake
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.
Apple Bundt Cake 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.
More Delicious Apple Cakes
Best Fresh Apple Bundt Cake
You can also make muffins with this recipe. Standard muffin tins, 24 muffins, 25 minutes bake time.
1 1/2 cups vegetable oil
2 cups sugar
3 eggs, slightly beaten
3 cups white flour
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
3 cups chopped, peeled apples (varieties that are good for baking - i.e. Granny Smith, Gravenstein, Fuji)
1 cup sweetened shredded coconut
1 cup chopped nuts - walnuts or pecans
1/2 stick sweet butter
1 cup brown sugar
3 tablespoons milk
Preheat oven to 350°F
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 oil sugar eggs mixture in thirds, beating to incorporate after each addition.
Mix in the vanilla, apples, coconut, and chopped nuts.
Bake at 350°F in a greased and floured bundt cake pan about 1 hour.
Test around the centers with a long thin bamboo skewer or toothpick to make sure the cake is done.
Cool and remove from 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 even.
Glaze the cake:
Blend glaze ingredients and cook until melted. Place the cake on its serving dish.
Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake.
Use a pastry brush to apply the glaze liberally around the surface areas of the cake, or use a spoon to dribble the glaze on the cake.
Many thanks to my dear friend Marjorie for passing along this wonderful cake recipe from Mrs. Paxton of Lexington, Virginia.
|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.|