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Apple Cake | Can't Stay Out of the Kitchen | This fantastic #apple #cake is filled with apples & #pecans & glazed with a homemade #caramel icing. It's absolutely divine! We serve it for #breakfast as a #coffeecake or for #dessert. #applecake #appledessert

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
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Course Breakfast, Breakfast Coffee Cake, Cakes and Cheesecakes, Dessert
Cuisine American
Servings 16
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. 
 
© Can’t Stay Out of the Kitchen

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
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