Apple Cake

Name: Apple Cake
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Ingredients: 1 1/2 cups canola oil (or avocado oil); 2 cups granulated sugar; 3 large eggs; 2 tsp. pure vanilla extract ((TEASPOONS, not tablespoons)); 1 tsp. ground cinnamon; 1 tsp. baking soda; 1 tsp. sea salt; 3 cups unbleached all-purpose flour ((bleached flour toughens baked goods)); 3 cups apples (peeled, cored, diced (about 4 medium to large Fuji or Gala apples)); 1 cup pecans (or walnuts (chopped) measure after chopping ); 1 cup light brown sugar (packed); 1/2 cup salted butter ((1 stick)); 2 tbsp. pure vanilla extract ((tablespoons NOT teaspoons))

July 28, 2012Teresa Ambra

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I love apples, and in this lovely Apple Cake they are spectacular. Apples, cinnamon and walnuts in a cake with a thick brown sugar icing is great comfort food for me! Because this cake is made with oil instead of shortening or butter it’s extremely moist.

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The taste is just superior–there’s no getting around it! I’ve made this cake as a breakfast cake as well as a dessert cake and no matter when you serve it, you’ll have it cleaned out rather quickly.

Every time I make this fabulous recipe I get rave reviews. It is a such a wonderful bundt cake and certainly one your whole family will enjoy. I got the recipe from Connie Miller back in the mid 1980s and I have only made a couple of small adaptations over the years.

Connie made this recipe mostly for company because she had developed hypoglycemia and couldn’t eat sweets anymore. I am so glad she shared this wonderful recipe as we have enjoyed it many times over the years–not to mention our company!

If you’re looking for a scrumptious, moist Apple Cake with a luscious brown sugar icing, this is the cake for you!

When I initially posted this recipe in July 2012, I had only been food blogging for a month. I had a poor quality iPhone 3 camera and I knew even less about photography, presentation and lighting. My pictures were blurry and very difficult to distinguish because I placed them on clear plates rather than white.

I recently remade this cake for a breakfast meeting (December 2014), and took a few more pictures so you can more adequately see what this cake actually looks like. It’s such a wonderful cake. I hope you give it a try.

Apple Cake has always been one of our favorites. It is so mouthwatering. When I made this yesterday, everyone was amazed at how moist it is. I think it’s because the cake is made with oil instead of butter or shortening.

You’ve got to try this exceptional Apple Cake. The taste is just amazing.

Lots of apples and nuts fill this cake, then it’s topped with a brown sugar caramel-type glaze that hardens as the cake cools.

Here’s what I did.

I used these ingredients. I ended up making the cake with all Fuji apples.

Place white sugar, eggs, oil, vanilla, cinnamon, salt and baking soda in a bowl and mix thoroughly with electric mixer. As I’ve mentioned in other posts, I like to mix the spices and leavening agents, i.e., salt, baking powder, baking soda, cream of tartar –whatever the recipe calls for–in with the sugars and oils so that they get thoroughly mixed in with these ingredients. When you stir in the dry ingredients they may not always get mixed in quite as well.

Cream with an electric mixer until smooth.

Stir in UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add apples and nuts. Don’t use an electric mixer to add the flour or the remaining ingredients. Stir them in gently just until moistened otherwise you end up with TOUGH cake! Ugh!

Stir ingredients with a wooden spoon.

Place batter in a well-greased and floured bundt pan.

Bake at 350 for about 1 hour 15 minutes to 1 hour 30 minutes or until a knife inserted all the way to the bottom of the pan comes out clean.

That is the key to good bundt cakes. You need to make sure they are cooked thoroughly or they will fall out of the pan. Let the cake cool about 20 minutes before inverting on a plate.

Bring a stick of butter, a cup of brown sugar and 2 tablespoons of vanilla to a boil and boil a few minutes. Set aside.

Remove cake from pan. I have a long 8 or 10 inch flexible plastic spatula that I can insert into the pan that bends and goes all the way to the bottom of the cake. I use it around all the edges. Invert onto plate. Spoon some of the glaze ingredients over the cake until it absorbs. Wait about 10 minutes. The glaze in the pan will then thicken quite a bit. Spoon the thickened glaze over the cake, too.

You can see an immediate difference in the thickness of the glaze this time. Let the glaze absorb into the cake again. It will take about 15 minutes before the icing dries and the cake is ready to cut or cover with plastic wrap.

Apple Cake has a brown sugar glaze that tastes like caramel. This is such a rich, heavenly recipe! Rich, moist, and delicious!

Apple Cake is a great recipe for holiday breakfasts, brunches and special occasions. Everyone loves this cake! You will have a hard time limiting yourself to only one slice!

Here’s the recipe.

APPLE CAKE

(Recipe from Connie Miller, when we both attended First Baptist Church Indian Rocks, Largo, FL)

Apple Cake

Teresa Ambra

Apple Cake is a vintage recipe that we just love! This delicious cake can be served for breakfast, special occasion breakfasts or brunches, or dessert. It's filled with apples, cinnamon and walnuts and glazed with a brown sugar caramel glaze that hardens as it sets. Marvelous for any occasion.

3.94 from 16 votes

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Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Breakfast, Breakfast Coffee Cake, Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 551 kcal

Equipment

1 10-inch Bundt cake pan
1 large mixing bowl
1 electric mixer
2 wooden spoons
1 sharp knife to peel and dice apples
1 nut chopper if nuts are not previously chopped
measuring cups
measuring spoons
1 bamboo skewer or knife to check cake for doneness
1 small sauce pan

Ingredients

CAKE:

1 1/2 cups canola oil or avocado oil
2 cups granulated sugar
3 large eggs
2 tsp. pure vanilla extract (TEASPOONS, not tablespoons)
1 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. sea salt
3 cups unbleached all-purpose flour (bleached flour toughens baked goods)
3 cups apples peeled, cored, diced (about 4 medium to large Fuji or Gala apples)
1 cup pecans or walnuts (chopped) measure after chopping

GLAZE:

1 cup light brown sugar packed
1/2 cup salted butter (1 stick)
2 tbsp. pure vanilla extract (tablespoons NOT teaspoons)

Instructions

CAKE:

Beat together oil, granulated sugar, eggs, 2 teaspoons vanilla, cinnamon, baking soda and salt.
Stir in flour, apples, and nuts.
Pour into greased and floured bundt pan.
Bake 1 ¼ hours to 1 ½ hours at 350° or until knife or bamboo skewer inserted in center comes out clean.
Cool 20 minutes.
Invert cake onto a serving plate.

GLAZE:

In a medium-sized saucepan over medium heat, bring to a boil the butter, brown sugar and 2 tablespoons vanilla.
Drizzle several spoonfuls over inverted cake.
Let stand until absorbed.
Wait about 10 minutes and the remaining glaze will thicken and harden somewhat.
Spread the remaining glaze over the cake.
Let dry about 15 minutes before cutting or wrapping cake with plastic wrap.

Notes

NOTE: Do not confuse the vanilla in this recipe. The cake uses 2 teaspoons. The glaze uses 2 tablespoons.

NOTE: The caramel icing for this cakes hardens when it cools. It is NOT a soft icing.

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Nutrition

Calories: 551kcalCarbohydrates: 61gProtein: 4gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 50mgSodium: 223mgPotassium: 117mgFiber: 2gSugar: 41gVitamin A: 245IUVitamin C: 1mgCalcium: 32mgIron: 2mg

Keyword apples, cake, dessert

Tried this recipe?Let us know how it was!

[b]Apple Cake[/b]

Recipe Type: Cake/Dessert/Breakfast

Cuisine: American

Author: Teresa Ambra adapted from Connie Miller when we attended First Baptist Church Indian Rocks, Largo, FL

Prep time: 20 mins

Cook time: 75 mins

Total time: 1 hour 35 mins

Serves: 16

Delicious cake that can be served for breakfast, special occasion breakfasts or brunches, or dessert. Filled with apples, cinnamon and walnuts and glazed with a brown sugar glaze that hardens as it sets.

Ingredients

1 ½ cups canola oil
3 eggs
1 tsp. baking soda
1 cup brown sugar
2 tsp. vanilla
2 cups sugar
3 cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal unbleached flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 tsp. salt
2 tbsp. vanilla
1 stick butter
1 tsp. cinnamon
3 cups Fuji apples, peeled and diced
1 cup chopped pecans or walnuts

Instructions

Beat together oil, granulated sugar, eggs, 2 [u]tsp[/u]. vanilla, cinnamon, baking soda and salt.
Stir in flour, apples, and nuts.
Pour into greased and floured bundt pan.
Bake 1 ¼ hours at 350° or until knife inserted in center comes out clean.
Cool 20 minutes.
Bring to a boil the butter, brown sugar and 2 [u]tbsp.[/u] vanilla.
Drizzle several spoonfuls over inverted cake.
Let stand until absorbed.
Wait about 10 minutes and the remaining glaze will thicken and harden somewhat.
Spread the remaining glaze over the cake.
Let dry about 15 minutes before cutting or wrapping cake with plastic wrap.

Notes

Do not confuse the vanilla in this recipe. The cake uses 2 teaspoons. The glaze uses 2 tablespoons.

3.2.2807

Apple Cake is great for desserts any time of the year.

Apple Cake is a truly yummy and spectacular cake.

Once your guests taste this delicious treat they will be coming back for more!

You may also enjoy these delicious recipes!

Apple Dapple Cake

Caramel Apple Cake with Apple Cider Frosting

Apple Squares

Apple Cake

Teresa Ambra

3.94 from 16 votes

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 15

Total Time 1 35

Course Breakfast, Breakfast Coffee Cake, Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 551 kcal