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Fresh Apple Cake

Fall brings with it so many traditions. It’s the time of school carnivals, pumpkin patches, Friday night football, and, of course, Thanksgiving. With the first dip in temperatures, we pull out spices customarily ignored throughout summer. Soon, our homes are filled with the comforting aroma of cinnamon, nutmeg, cardamom, star anise, and cloves.

This delicious Fresh Apple Cake recipe is an ideal dessert for gatherings–whether morning coffee with a friend, a treat for your book club, or a family dessert. Being a Bundt-style cake, it’s easy to transport and slices perfectly; it also freezes well.

Fall baking is an excellent time to involve children in the kitchen. As an easy recipe to prepare, Fresh Apple Cake is a great dessert to prepare with your junior chef.


1 cup oil

2 cups sugar

2 eggs

1 tsp. vanilla

2 ¼ cups flour

1 tsp. baking soda

1 tsp. salt

1 ½ tsp. cinnamon

¾ tsp. nutmeg

3 cups apples, peeled and diced

1/3 cup grated peeled apple plus 2 Tbsp. water

1 cup chopped pecans


1 stick butter

1 cup brown sugar

½ cup evaporated milk


  1. Preheat oven to 350 degrees. Coat a Bundt pan with flour-infused baking spray, such as Baker’s Joy, and set aside.

  2. Combine oil and sugar; add eggs and vanilla, and beat well.

  3. Mix in the dry ingredients, and stir in the apples and pecans.

  4. Spoon into Bundt pan and bake for 90 minutes.

For the Glaze

  1. Blend butter, brown sugar, and evaporated milk in a saucepan, and bring to a boil.

  2. Continue to boil for 2 minutes. (Cooking longer may curdle the milk)

  3. Slowly pour glaze over the cake as soon as it comes out of the oven.

  4. Allow cake to cool completely before removing from Bundt pan.


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