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Fresh Apple cake family favorite
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Fresh Apple Cake

Moist, tender and full of warm fall spices, this Fresh Apple Cake is a delicious classic. To take it over the top, I smothered it with my all-time favorite cream cheese glaze.
Course Dessert
Cuisine American/Southern
Keyword apples, cake, dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16 servings
Calories 408kcal
Author Paula Jones

Ingredients

Cake

  • 1/2 cup vegetable oil
  • 4 tablespoon butter room temperature
  • 1 and 1/4 cup packed brown sugar
  • 3 large eggs room temperature
  • 1/2 cup buttermilk
  • 2 teaspoon vanilla
  • 3 cup all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 and 1/2 cups apples peeled and chopped (about 2 apples)
  • 1 cup pecans chopped (optional)

Brown Sugar Icing

  • 1 cup brown sugar
  • 1/2 cup butter
  • 1/4 cup evaporated milk
  • 1 teaspoon vanilla

Instructions

Cake

  • Preheat oven to 350 degrees F.
  • Cream oil, butter and brown sugar until light and fluffy.
  • Add eggs one at a time, blending after each addition.
  • In a small bowl, sift the dry ingredients; flour, baking soda, and salt.
  • Add vanilla to buttermilk.
  • On low speed, add flour mixture alternately with buttermilk mixture into the creamed mixture.
  • Fold apples (and pecans, if using) by hand.
  • Pour batter into well greased 12 cup bundt pan.
  • Bake at 350 degrees F for 40 to 45 minutes. Leave in pan for 20 minutes before removing to allow cake to set.

Brown Sugar Icing

  • Boil sugar, butter and milk for 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat with spoon until it cools. Pour over cake.

Notes

Store on counter 2 days or in refrigerator up to 5 days.

Nutrition

Calories: 408kcal | Carbohydrates: 50g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 253mg | Potassium: 129mg | Fiber: 1g | Sugar: 31g | Vitamin A: 348IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg