Fresh Apple Cake Recipe

Apple Cake

5 from 30 reviews

A scrumptiously moist Apple Cake with chunks of fresh apples and pecans in every slice, all topped with an easy four-ingredient caramel glaze


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


  1. Preheat oven to 350 degrees.  Butter and flour a 10-inch bundt pan.
  2. 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.
  3. 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.
  4. 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.


  • 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

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