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

Course Dessert

Cuisine German

Keyword apple bundt cake, apple spice cake, caramel apple cake, German apple cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 580kcal

Author Beth Pierce

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.

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.