Fresh Apple Cake

Fresh Apple Cake

This is the perfect fall cake. It tastes wonderful, it’s filled with apples and cinnamon, and it makes your whole house just feel like fall while you’re baking it. This is an Apples of Gold recipe, and it lives up to the high expectations I tend to have for any Apples of Gold recipe. (Apples of Gold is a mentoring Bible study I took last year through my church. Younger women meet with a group of mentors and have a cooking lesson, Bible study, and time of fellowship. It’s a wonderful experience!)

The cake is easy and quick to put together. The worst part is peeling the apples, and Mike helped with that part. 🙂 (That’s the most “cooking” he’s done in months…) The cake really does taste amazing – warm and spicy and fall-like, and just the perfect amount of sweetness. Everyone who tasted it loved it. Let me know if you decide to try it – I want everyone to like this cake as much as we do! 🙂

Fresh Apple Cake

Fresh Apple Cake


3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
1 1/2 tsp baking soda
2 tsp baking powder
1 tsp salt
3 beaten eggs
2 cups sugar
1 1/2 cups salad oil (*Based on other recipes I've seen, I'm guessing you could replace at least half of this with applesauce)
3 cups chopped apples
1 cup pecans


In a large bowl, sift together the dry ingredients. In a separate bowl, beat the eggs, sugar and salad oil together. Beat the dry and wet ingredients together with electric mixer until blended. Add the apples and nuts, folding in just until mixed. Put in greased tube pan and bake at 350 degrees for 1 hour and 15 minutes. (*start checking at about an hour).

Remove from pan and let cool on wire rack. When cool, top with powdered sugar or a light glaze (*I made a glaze of powdered sugar and water to put on top)

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  1. i think your bundt looks beautiful either way 😉

  2. Yum… love bundt cakes, and this sounds (and looks) delicious!

  3. Wow! Yum! I'm speechless.

  4. Wow! That looks delicious.

  5. YUM it looks great! so similar to my grandmothers apple cake!!

  6. Thanks for the encouragement on my upside down bundt cake! 🙂 Hope you all like it as much as we did!

  7. this sounds like the perfect fall dessert!

  8. What an excellent recipe! I found it over at the Tasty Kitchen, and we've been enjoying it at our farm house tonight. I just took some over for my parents and it got rave reviews over there too! (and I didn't peel my apples! ;-))

  9. Gretchen – I'm so glad you liked it! And it's nice to know that you don't have to peel the apples…that will definitely make it easier for next time 🙂

  10. Looks yummy….

  11. Thanks for this great recipe. I made it yesterday afternoon and everyone loved it. Even Paul said, "that's good." That's quite a compliment.
    A Candy

  12. Aunt Candy – Yay! I'm glad you liked it. and especially glad I got Paul's approval… 🙂

  13. Tried this recipe yesterday morning. I replaced 1/2 cup of salad oil with 1/2 cup of "Silk" soymilk (vanilla flavor)and added 1 extra cup of chopped apples. It tasted so good that I plan to make more next weekend!

  14. I just had to find your apple cake that you mentioned on my blog comments….YUM!! upside down, right side up…its all good, right? How fun to be part of something like "Apples of Gold"…thats how things should be, right? its hard to get that these days when families live so far apart

  15. Anonymous – I'm so you liked it! Thanks for stopping back to let me know. Great suggestions for making it a little healthier. 🙂

    Danielle – I agree – Apples of Gold was definitely a wonderful experience. And I have made this cake again since posting, and I made sure to serve it the right side up that time 🙂

  16. Hi Megan- I love your site!

    Do you think this recipe would work in mini cupcake pans? I have to make a dozen mini apple desserts and think this might be nice.

    Any ideas?


  17. Sarah – Yes, I definitely think it would work! This cake is pretty dense, but I'm pretty sure it would be fine in cupcake pans – like mini bundt cakes! I think they would be so cute with a glaze drizzled on the top! This recipe makes a lot though, so you might want to cut it in half. If you try it, let me know how they turn out 🙂

  18. Pingback: Pecan-Apfel-Kuchen « Maras Wunderland

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  20. Hi Megan,
    1st time I’m ur site, haven’t tried any of ur recipe just browsing and all of what I’ve seen looked scrumptious! Thank you for sharing your recipes and for not being afraid to stand for your belief! We need more ppl like you…

  21. Megan – I just made this tonight for a church event … and it was DIVINE! I forgot the nuts (honestly think it may be better w/o!) and I used half canola oil and half applesauce. Dusted with a little powdered sugar. Thank you so much for the recipe. Put it on a doily and a silver plate and it was so pretty. Will be making this a lot through the fall.

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