Fresh Apple Cake Recipe
A scrumptiously moist Apple Cake with chunks of fresh apples and pecans in every slice, all topped with an easy four-ingredient caramel glaze
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 14 servings
- Category: dessert
- Method: bake
- Cuisine: German
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.
Keywords: apple spice cake, German apple cake, apple bundt cake, caramel apple cake
Find it online: https://www.smalltownwoman.com/apple-cake/