The Best Apple Cake-A Slice of Family History
- Total Time2 hours
- Yield10-12 1x
This superb Apple Cake was my father’s favorite, and I made it whenever my parents came to visit. It’s one of those timeless recipes that fills the kitchen with warmth and nostalgia. I’m sure it will become a family favorite in your home too. Serve it with a scoop of vanilla ice cream and a drizzle of caramel — it doesn’t get any sweeter than this.
Ingredients
- 2 cups white sugar
- 1½ cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all purpose flour, divided
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups peeled, diced cooking apples (I use a 50/50 mix of Honeycrisp and Granny Smith apples)
- 1 cup chopped pecans (optional)
Instructions
1) Mix the wet ingredients
In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla. Beat on medium speed with an electric mixer for about 1 minute until smooth and well blended.
2) Combine the dry ingredients.
In a separate bowl, whisk together 2½ cups of the flour, baking soda, salt, and cinnamon.
3) Bring the batter together.
Gradually add the dry mixture to the wet ingredients in 3 additions, until everything is incorporated. You may need to use a spatula to do this step by hand as the batter is quite thick.
4) Prepare the apples and pecans
Toss the diced apples and chopped pecans with the remaining ½ cup of flour. This helps keep them evenly distributed throughout the cake.
5) Fold in the fruit and nuts.
Gently fold the floured apples and pecans into the batter.
6) Bake
Spoon the batter into a well‑buttered and floured 10‑inch tube or Bundt pan. Bake at 325°F for 1 hour and 30 minutes, or until a wooden pick inserted into the center comes out clean.
7) Cool
Let the cake cool in the pan for 15 minutes, use a butter knife to gently separate the cake from the pan, then turn it out onto a wire rack to cool completely.
Notes
- Don’t’ like nuts? leave them out
- Use other types of apples: Braeburn, Jonagold, Pink Lady, Golden Delicious or Fuji. These varieties all bake well and pair beautifully with warm spices like cinnamon and nutmeg.
- Let the cake cool in the pan for about 15 minutes before turning it out. This helps it set properly and keeps the beautiful Bundt shape intact.
- Store the cake tightly covered at room temperature for up to 4 days. It stays wonderfully moist, and the apple flavor deepens over time.
- Prep Time: 30 minutes
- Cook Time: 1 hour and 30 minutes