I keep my cake in an upside-down plastic cake carrier. A ordinary cake dish won’t work unless it has high edges since the frosting will run off. The next day, this cake is considerably better. It’s incredibly damp. If you simply reheat up your slice in the microwave for 10 seconds, it will taste much better. If I didn’t bring this cake to our family gatherings over the holidays, my family would disown me. There is nothing better than coffee.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr |
| Additional Time: | 1 hr |
| Total Time: | 2 hrs 20 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 3 cups all-purpose flour
- 2 ½ cups white sugar
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 3 eggs
- 1 cup vegetable oil
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- 4 cups sliced apples
- 1 ½ cups chopped pecans
- ½ cup margarine
- 1 cup brown sugar
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
- Mix 3 cups all-purpose flour, white sugar, baking soda, cinnamon, allspice, salt, cloves, and nutmeg together in a bowl.
- Beat eggs in a separate large bowl; add vegetable oil, buttermilk, and 1 tablespoon vanilla. Beat until smooth. Pour egg mixture into flour mixture; stir together with a large spoon. Fold apples and pecans into batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, 60 to 75 minutes. Cool cake in pan.
- Cook and stir margarine and brown sugar together in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Add 2 tablespoons flour; stir constantly until combined. Stir in milk and 1 tablespoon vanilla. Cook and stir until thickened, 5 minutes.
- Invert cake onto a plastic cake carrier or container; poke holes over entire cake using a knife. Pour hot icing over entire cake. Pour any remaining icing into the center of the cake. The icing will absorb into the cake overnight.
Nutrition Facts
| Calories | 745 kcal |
| Carbohydrate | 95 g |
| Cholesterol | 51 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 449 mg |
| Sugars | 67 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
This picture is NOT a picture of my Fresh Apple Cake at all…..I don’t know why they add pictures that do not belong. My Fresh Apple Cake is to die for.
I used this recipe making my first ever apple cake! It was a hit!
The cake was good. Easy to make and came out of the bundt pan easily. But, contrary to other reviewers, I did not care for the frosting. It did not really soak into the cake that much. I would just use a powdered sugar, milk and vanilla glaze if I made it again. But, the cake was moist and it was nice to be able to make it a day ahead of my party.
Got a Bundt pan for my birthday and decided to try it out. Chose this cake due to simple ingredients. I made a few changes to the recipe but it still came out wonderful. I did not have pecans, so I used cashews-added wonderful flavor. I did not have allspice or cloves so i just added extra cinnamon and nutmeg-came out great. I didn’t have buttermilk, so I used whole milk with a tablespoon of white vinegar. I didn’t have baking soda so I used powder and it worked out. I used applesauce instead of the oil. I also added maple whiskey to the icing because someone mentioned that the icing was bland, and that came out excellent. I also used only white sugar throughout. Cake came out perfect, moist, flavorful, with delectable little apple chunks in every bite even with all my meddling. My husband took some to work and it was all gone in the first half of the day. I will definitely make this again if i have some spare apples laying around.
I’ve made this recipe twice exactly as printed and our family had the same reaction twice. The cake was okay (nothing special), but the “frosting” was awful. It kind of tasted like diluted sweetened paste. I’ve deleted this one from my recipe box.
We love this version of fresh apple cake. I didn’t change a thing! That is until I poured a quarter cup of bourbon in the leftover half just as an experiment. Awesome! It is more crumbly that way, but this recipe makes an awesome whiskey cake. Just sayin’
I made this cake for Thanksgiving this year. I’m a beginner baker but this was easy and turned out great. Moist and the icing was really good. I didn’t have any allspice so I just added more cinnamon and nutmeg.
This was a hit! I regularly make dessert for a friend’s card club and after at least two years of baking for them, this was their favorite. The cake was moist and flavorful but the icing is truly what separates this from all other apple cakes. Almost like German Chocolate cake icing without the pecans and coconut. I followed the directions except I always add a little extra vanilla. Firm Golden delicious apples were used. Highly recommend!