Fresh Apple Cake Recipe

This Fresh Apple Cake Recipe is a moist and dense recipe, which is made with finely diced apples and vegetable oil. It’s a wonderfully moist, old-fashioned cake, ready in about 2 hours.

Jump to Recipe

Fresh Apple Cake Ingredients

A classic combination for a wonderfully moist, old-fashioned cake.

For the Cake:

• 2 tablespoons unsalted butter, softened (for the pan paste)
• 3 cups plus 2 tablespoons all-purpose flour
• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 3 large eggs
• 1/2 cup orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 2 to 2 1/2 cups peeled, cored and finely diced sweet apples
• 1 cup walnuts, finely chopped

For the Buttermilk Glaze:

• 3/4 cup granulated sugar
• 6 tablespoons (3/4 stick) unsalted butter
• 1/3 cup buttermilk
• 1/2 teaspoon baking soda

How To Make Fresh Apple Cake

1. Prep the Oven and Pan: Preheat the oven to 325°F (165°C). In a small bowl, mix the 2 tablespoons of softened butter with 2 tablespoons of the flour to create a smooth paste. Use a pastry brush to paint this paste all over the inside of a 10-inch Bundt pan, ensuring every crevice is well coated.
2. Mix the Batter: Using an electric mixer, beat the 2 cups of granulated sugar, vegetable oil, and eggs until smooth and combined. Mix in the orange juice and vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, sift together the baking soda, cinnamon, salt, and the remaining 3 cups of flour.
4. Combine and Bake: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients and beat until well combined. Switch to a spatula and stir in the diced apples and chopped walnuts by hand.
5. Bake: Pour the thick batter into the prepared Bundt pan. Bake for 1 hour and 30 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean.
6. Cool and Glaze: Let the cake cool in the pan for 15 minutes. Carefully invert it onto a cake plate.
7. Make the Buttermilk Glaze: While the cake cools slightly, combine the 3/4 cup sugar, 6 tablespoons butter, buttermilk, and baking soda in a large saucepan. Bring the mixture to a boil and continue to boil for 5 to 10 minutes, stirring often. The mixture will foam up (due to the baking soda) and then thicken slightly and turn a light brown color.
8. Finish the Cake: Use a toothpick or skewer to poke 15 to 20 holes all over the top of the warm cake. Pour the hot glaze slowly over the cake, allowing it to soak into the holes and drip down the sides. Let the cake cool completely and the glaze set before serving.

Recipe Tips

• Why use the butter/flour paste for the pan? This old-fashioned cake is very heavy and moist, which makes it prone to sticking. The paste creates a much better barrier than just spray, ensuring the intricate Bundt design releases perfectly.
• Why vegetable oil instead of butter? Oil is 100% fat (butter has water content). Using a large amount of oil ensures the cake stays incredibly moist and tender for days, even when stored at room temperature. It gives the cake its signature density.
• Chopping the apples: Dice the apples finely (about the size of a pea or small bean). If the chunks are too big, they won’t cook through completely, and they may cause the cake to crumble when sliced.
• Why bake for so long? This is a very dense batter packed with fruit and nuts. It needs a low temperature (325°F) and a long time (90 minutes) to cook all the way to the center without burning the outside.

What To Serve With Fresh Apple Cake

This rich, glazed cake is perfect for dessert or an afternoon treat.

• A strong cup of coffee
• A scoop of butter pecan or vanilla ice cream
• Fresh whipped cream
• A slice of sharp cheddar cheese (a classic Southern pairing)

How To Store Fresh Apple Cake

• Room Temperature: This cake keeps exceptionally well at room temperature. Cover it with a cake dome or plastic wrap. It will stay moist for up to 5 days.
• Freeze: You can freeze the cake (glazed or unglazed). Wrap slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 3 months.

Fresh Apple Cake Nutrition Facts

(Per slice, assuming 16 slices)

• Calories: ~580 kcal
• Total Fat: 32g
• Saturated Fat: 6g
• Cholesterol: 55mg
• Sodium: 240mg
• Total Carbohydrate: 70g
• Dietary Fiber: 2g
• Sugars: 45g
• Protein: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs