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!
- 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 Granny Smith apples, peeled and diced, (about 3 large)
- 1 cup raisins, regular or baking
- 1 1/4 cups coarsely chopped pecans or walnuts
CARAMEL GLAZE (optional)
- 2 cups granulated sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream
- 1 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Read the notes above this recipe on how to prepare cake pan.
- In a medium bowl, sift together the flour, salt, baking soda, cinnamon, and nutmeg and set aside.
- 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.
- 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.
- 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.
- Let the cake rest for 5 to 10 minutes. Run a knife around the edges and gently shake the cake up and down until you feel it break away from the pan. Invert the cake onto a wire rack to completely cool, then transfer to a cake plate.
- Store cake in an airtight container. The cake will stay fresh for up to five days.
- Read my detailed notes and see my illustrated pictures above this recipe before making the glaze.
- Add the sugar and water to a medium saucepan. Mix to combine, making sure all of the sugar is absorbed into the water. Place over medium-high heat and cook without stirring, but swirling the pan around every 20 seconds or so, until the mixture becomes amber-colored about 10 minutes. Remove the mixture from the heat.
- Slowly whisk in the whipping cream, then salt and vanilla. Mix well and allow to slightly cool and drizzle over cake.
This cake freezes well. Wrap it tightly and freeze for up to 3 months, without frosting or glaze.
Read my notes above the recipe on how to prevent your cake from sticking before making this recipe.
Keywords: fresh apple cake