Published: September 5th, 2018 – Modified: August 28th, 2022

This Fresh Apple Cake is incredibly moist and full of fall flavors, and it’s absolutely loaded with apples, nuts, and raisins.  It’s SO moist and flavorful, that it doesn’t even need anything more, but I’ve included a delicious praline icing recipe for those who think they might need it.  You can’t go wrong with this recipe.  It’s a delicious cake to eat for breakfast, dessert, or anytime and it’s perfect for fall gatherings!

Fresh apple cake.

When fall is in the air I start thinking about this wonderful fresh apple cake that my Aunt Helen made every fall when I was growing up. It is SO moist and packed full of apples, nuts, raisins, and of course the perfect touch of warm fall spices.  

This fresh apple cake is so moist and delicious, that I don’t even entertain the thought of topping it with anything. Neither did Aunt Helen.  However, for any of you who might want a touch of icing on this cake, I’ve updated the recipe to include a praline icing that totally complements the fall flavors in the cake.  If you want a cake that is delicious and moist but not so rich that you can’t eat but one small piece, this is the cake for you.

Fresh apple cake.

What’s the best type of apples to use for fresh apple cake?

Baking apples are the best to use for this recipe. They won’t turn mushy. I like to use Granny Smith or Honey Crisp. Other good ones are Braeburn, Cortland, Jonagold, and Pink Lady. Any good baking apple that is crisp and holds its shape will work. I don’t recommend red delicious. I’ve use both Granny Smith and Honey Crisp in this cake.

There’s absolutely nothing hard about making this fresh apple cake.  The hardest part is dicing up the apples if you call that hard.  Now tell me, what cake couldn’t be absolutely delicious when it’s packed full of apples, raisins, nuts, and warm spices?  

As you can see in the picture below, my icing looks like I simply slung it in every direction. I didn’t stop to thin it down when I should’ve. Try drizzling something that’s thick. Good one! I was working on two recipes at one time. Lesson learned!! It was still delicious! 🙂

Fresh apple cake.

Tips for keeping your cake from sticking to the pan

  • Use a non-stick pan.  Non-stick pans allow cakes that are baked in pans with lots of nooks and crannies to come out perfectly clean.
  • Choose a pan that is metal and not too dark.  Darker pans can cause over-browning on cakes
  • Don’t use cooking spray unless you have nothing else to use. Cooking spray can damage the coating on your bundt pan over time, thus making your cake stick.
  • Don’t use butter to grease your bundt pan. The milk solids in butter can bind the cake to the pan and butter also causes the bottom of baked desserts to over brown. Keep in mind that the bottom ends up being the top on a bundt cake.
  • Grease the bundt pan liberally with solid shortening.   Use a pastry brush and make sure to reach every nook and cranny and brush the inside tube.  It’s even more important to get every nook and cranny if you’re using a pan like the one above with an elaborate design.  If you don’t have solid shortening and must use liquid, don’t prepare the cake pan until you’ve mixed the cake batter or the oil will run down the sides of the pan and puddle in the bottom before the batter is ready.
  • Never use flour in a bundt pan. If you feel you must dust the pan with something, use almond flour. Regular flour tends to leave a cakey residue of grease and flour on the bottom of cakes.  This wouldn’t matter on a regular cake, but if you’re inverting it, the bottom of the cake will become the top.  If you do have to use regular flour, make sure you tap the pan several times to remove all of the excess flour.
  • Once the cake is done, remove it from the oven and allow the cake to cool in the pan for about 10 minutes.  Run a thin flexible silicone or plastic utensil around the edges to make sure the cake is released around the sides and gently shake the pan up and down until you can feel the cake slightly bounce up from the bottom of the pan.  You might also need to run the utensil around the center tube.  Invert the cake onto a wire rack and allow it to cool completely.
  • Don’t place your bundt pan in the dishwasher and don’t use an abrasive sponge or cleaner on it. This will cause scratches on the coating and degrade the integrity of it, causing your cakes to stick.

Ingredients for Fresh Apple Cake

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 1/8 cups canola oil
  • 2 teaspoons pure Vanilla extract
  • 4 cups baking apples, peeled and cut into cubes, (about 3 large)* (see notes about the best baking apples)
  • 1 cup raisins, regular or baking
  • 1 1/4 cups coarsely chopped pecans or walnuts

This cake batter is very thick, not like your normal thin cake batter.  You can mix it with a mixer or by hand, but I prefer a mixer to make sure the thick batter is thoroughly mixed.

Use a 10 or 12 cup bundt pan for this recipe.  If you don’t have a bundt pan, you can you a pound cake pan as long as it holds at least 10 cups of batter.

Praline Icing

When you see how moist and delicious this cake is, I would venture to say that you will decide this praline icing is not needed, but you might make it for kicks anyway. 

Praline Icing Ingredients

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup light brown sugar, lightly packed
  • 3 tablespoons milk (maybe a tiny bit more for spreading or drizzling consistency)
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar, sifted

How To Make The Praline Icing

  1. Add the butter to a medium saucepan and melt over medium heat. Add the brown sugar, and milk. Whisk constantly over medium heat until the mixture comes to a boil, and boil for one minute. Remove the pan from the heat and whisk in the vanilla. Whisk in the powdered sugar a little at a time, and whisk the icing until it’s smooth.
  2. Immediately drizzle over the cake or spread over the top with a knife or offset spatula. 
  3. This icing sets up quickly. Add a couple of teaspoons of warm milk to thin it down if necessary.

As you can see in my previous picture above, my icing looks like I simply slung it in every direction. This icing really does set up quickly, so thin it down a little if you want to drizzle it over the cake like I did.

Fresh apple cake.
Fresh Apple Cake.

More yummy apple recipes…

Apple Hand Pies

Soft & Crispy Apple Fritters

Apple Cinnamon Bread

Rustic Apple Galette

Homemade Apple Dumplings

Country Fried Apples

Country Apple Pie

If you make this recipe please rate it, and leave a comment below on how you liked it. I love getting your feedback! 🙂

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Fresh Apple Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Cindy Gibbs
  • Prep Time: 30 Minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 Servings 1x
  • Category: Cakes
  • Method: Bake
  • Cuisine: American

Description

This Fresh Apple Cake is incredibly moist and absolutely loaded with apples, nuts, raisins, and warm fall flavors.  It’s awesomely delicious and a perfect cake to take to fall gatherings!


Ingredients

Units Scale

CAKE

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1 1/8 cups canola oil
  • 2 teaspoons pure Vanilla extract
  • 4 cups baking apples, peeled and cute into small cubes, (about 3 large)*
  • 1 cup raisins, regular or baking
  • 1 1/4 cups coarsely chopped pecans or walnuts

PRALINE ICING (optional)

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 cup light brown sugar, lightly packed
  • 3 tablespoons milk (maybe a tiny bit more for spreading or drizzling consistency)
  • 1 teaspoon pure vanilla extract
  • 1 cup powdered sugar, sifted


Instructions

Preheat oven to 350 degrees.  Read the notes above this recipe on how to prepare cake pan.

CAKE

  1. In a medium bowl, sift together the flour, salt, baking soda, cinnamon, and nutmeg and set aside.
  2. To a large mixing bowl, add the eggs, sugars, oil, and vanilla and mix on medium speed until well combined. Add the dry ingredients and mix just until the flour is almost incorporated. Add the apples, raisins, and nuts and mix again, just to incorporate.
  3. Spoon the batter into the prepared bundt pan. Gently shake the pan back and forth to help level out the thick batter, then gently tap the pan on a counter to remove any air bubbles.
  4. Bake the cake for at least one hour and up to one hour and fifteen minutes, depending on your oven. Mine took one hour and fifteen minutes. A toothpick inserted into the cake should come out with just slightly moist crumbs on it.
  5. Let the cake rest for 5 to 10 minutes. Run a silicone or plastic utensil around the edges and the center tube of the pan and gently shake the cake up and down until you feel the cake lift away from the pan. Invert the cake onto a wire rack to completely cool, then transfer to a cake plate.
  6. Store cake in an airtight container. The cake will stay fresh for up to five days.

PRALINE ICING

  1. Add the butter to a medium saucepan and melt over medium heat. Add the brown sugar, and milk. Whisk constantly over medium heat until the mixture comes to a boil, and boil for one minute. Remove the pan from the heat and whisk in the vanilla. Whisk in the powdered sugar, a little at a time, and whisk the icing until it is smooth.
  2. Immediately drizzle over the cake or spread over the top with a knife or offset spatula. This icing sets up quickly. Add a couple of teaspoons of warm milk to thin it down if necessary.
 

Notes

  • This cake freezes well.  Wrap it tightly and freeze for up to 3 months, without the icing.
  • *Baking apples are the best to use for this recipe. They won’t turn mushy. I like to use Granny Smith or Honey Crisp. Other good ones are Braeburn, Cortland, Jonagold, and Pink Lady. Any good baking apple that is crisp and holds its shape will work. I don’t recommend red delicious. I’ve use both Granny Smith and Honey Crisp in this cake.