This delectable Apple Cake has a slightly crunchy crust and a soft, tender center that is loaded with chunks of sweet apple and pecans. It is perfectly spiced with cinnamon, ground cloves, and nutmeg. It is lightly drizzled with an easy four-ingredient caramel sauce. I make this cake several times each fall for bake sales, potlucks, and family and friend get-togethers.
My family just loves a good fall apple dessert. I mean, honestly, who the heck doesn’t? What is not to love about crisp sweet apples nestled in batter or dough with all the yummy fall spices like cinnamon, nutmeg, ginger, cloves, and allspice? Do you like fall apple recipes? Have you tried any of my other apple desserts? Apple Galette, Dutch Apple Pie, Homemade Applesauce, and this cake are just a few of our favorites.
How to make this Cinnamon Pecan Apple Cake
First, in a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg. Then in a separate large bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract. Now add the dry ingredients to the wet mixture in several intervals stirring just 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. Then let the cake cool in the pan for about 15-20 minutes before inverting. Meanwhile, in a small saucepan over medium heat, add the butter, brown sugar, and cream. Now bring to a boil while stirring frequently to dissolve the sugar. Then remove from the heat and stir in the vanilla. Finally, drizzle over the warm cake.
What are the best apples for this Apple Cake?
My go-to apples for this recipe are crisp apples like Honeycrisp or Granny Smith apples. Other good choices are Braeburn, Pink Lady (also known as Cripps Pink), Fuji, or Gala Apples. You can also do a mixture of all of these or any of these for more texture and flavor. Cut your apples into chunks that are at least 1/4 inch by 1/4 inch thick to help keep a little bit of firmness through the baking process. For best results, stir them with a little lemon juice to keep them from browning while you are making your way through the recipe.
Recipe tips and 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.
- Always preheat your oven and load the cake on the middle rack in the center of the oven.
- Let the cake cool in the pan on a wire rack away from the oven for about 15 minutes before inverting on to a serving platter.
- Chopped walnuts or almonds can be substituted for chopped pecans. Or omit the nuts if you prefer or if someone has a nut allergy.
- This delicious cake recipe also works well with peaches and pears.
- For an over-the-top taste treat, top with homemade whipped cream or a scoop of vanilla ice cream.
- If you don’t like ground cloves, use ground ginger or allspice or split the difference between the two.
- 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, first, 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.
More apple recipes to try
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
- 1/2 teaspoon vanilla
- 1/4 cup heavy cream
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.
- Always preheat your oven and load the cake on the middle rack in the center of the oven.
- Let the cake cool in the pan on a wire rack away from the oven for about 15 minutes before inverting on to a serving platter.
- Chopped walnuts or almonds can be substituted for chopped pecans. Or omit the nuts if you prefer or if someone has a nut allergy.
- This delicious cake recipe also works well with peaches and pears.
- For an over-the-top taste treat, top with homemade whipped cream or a scoop of vanilla ice cream.
- If you don't like ground cloves, use ground ginger or allspice or split the difference between the two.
- 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, first, 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.
Nutrition
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Doreen Doe
Could you make these as muffins
Beth Pierce
Yes but I would finely chope the apples and the pecans.
Cathleen Kelly
Was trying to duplicate a wonderful apple cake from an orchard in Waynesville, NC
I was pretty sure there were cloves in the mix. Your recipe is spot on! Used walnuts and dark brown sugar. Dinner party guests wanted the recipe. Thanks so much for this delicious concoction!
Beth Pierce
You are most welcome Cathleen! I am so glad that your party guests liked the apple cake!
Marysa
Looks yummy! Great way to use up all those apples my kids pick during apple-picking season!
Jill
This cake is so full of flavor and just wonderful. The caramel drizzle really takes it over the top. Thanks for the recipe!
Beth Pierce
The pleasure is all mine, Jill!
Anjali
This apple cake turned out to be moist, soft, and perfectly sweet!! It filled my house with the most amazing smell as it was baking too!
Beth Pierce
Thanks, Anjali! So glad that you liked the apple cake.
Charles
Beth,
You are officially a rock star! Your Apple Cake is what I’ve been looking for! You have amazing recipes and this one was so delicious! Thanks for sharing.
Sharon
This apple bundt cake comes out so moist in the center with lots of apple chunks throughout. The caramel drizzle is the perfect topping on this too.