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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 15 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
  

  • 1 1/2 cups canola oil or use coconut oil or avocado oil
  • 3 large eggs
  • 1 tsp. baking soda
  • 1 cup light brown sugar packed
  • 2 tsp. vanilla extract
  • 2 cups granulated sugar
  • 3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. salt
  • 2 tbsp. vanilla extract (tablespoon not teaspoon)
  • 1 stick unsalted butter
  • 1 tsp. cinnamon
  • 3 cups Gala or Fuji apples peeled and diced
  • 1 cup pecans or walnuts chopped (measure after chopping)

Instructions
 

  • Beat together oil, granulated sugar, eggs, 2 teaspoons vanilla, cinnamon, baking soda and salt in a large mixing bowl with an electric mixer.
  • 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 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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