Fresh Apple Cake {Recipe}

It’s a little hard to tell by looking, but the pretty cake above is a delicious apple cake.
Here, does this photo help…
Yesterday I bought a dozen apples from Costco, and then came home to realize I already had about 6 apples in the fridge.  Time to make something with apples!
I dug into my little recipe file and pulled out a hand-written recipe from a good friend (thanks Pam!).
Then last night after the rest of my family was asleep, I enjoyed a quiet evening of baking.  The recipe comes together pretty quickly, and creates a delicious aroma while baking!  After it was baked and cooled a bit, I set it on one of my new favorite cake stands.  It was little a pretty little gift waiting for me in the morning to see a fresh baked cake on a pretty stand.  For breakfast I had a glass of milk and a slice (or two!) of moist, delicious apple cake.
Fresh Apple Cake
2 cups flour
2 teaspoons baking soda
1 Tablespoon cinnamon
4 cups chopped apples (no need to peel)
1 3/4 cups sugar
1/2 cup oil
2 eggs, well beaten
2 Tablespoons vanilla extract
3/4 cup chopped walnuts
Preheat oven to 350*F.
Grease and flour a bunt pan or angle food cake pan.
Stir flour, baking soda and cinnamon together in a medium bowl and set aside.
In a large bowl combine chopped apples, sugar, oil, eggs, vanilla and nuts.  Stir until well combined.
Add in flour mixture and stir until fully incorporated.
Pour (or scoop- the batter is a bit thick) into prepared pan.
Bake 50-60 minutes (test with toothpick for doneness… yes I know “doneness” isn’t a word!).
Cool before removing from pan.
Dust with powdered sugar just before serving.
Cake will keep well (if covered) at least 2 days (maybe 3, but I always eat it before then).
Recipe Source- Recipe shared from a good friend (and one of the best cooks I know!) Pam S.


  1. I wanted to bake an easy cake on New Year’s Eve and had extra apples so I tried this cake and it was great. Supper moist. I was leery about not taking the skin off the apples so I did remove the skin. Cake was even better the next day!! Great for breakfast. Thanks for the post!

  2. Hi. Can you tell me what kind of bundt you used. I love the shape.
    Thank you

    • The pan is from Pampered Chef, as part of a 4 piece set. I’ve had mine at least 10 years, so I’m not sure if they still sell the same ones.

  3. The cake came out really well. But it was lighter in shade than what is displayed here.
    Am not sure if more baking or grilling it will give me the dark color. Nevertheless, it came out really well.
    Thanks. Waiting to try the cupcakes next 🙂

  4. Anonymous-
    Yes, most any sized bunt or angle food cake pan will do, but you may have to adjust the baking time.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.