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Fresh Apple Cake

  • 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


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!


Units Scale


  • 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


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


  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.


  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.


  • 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. 

Keywords: fresh apple cake, apple cake, apple bundt cake, apple recipes, apple cake recipes, fall recipes, cake recipes,