Fresh Apple Cake

5 from 8 votes

Moist, tender and full of warm fall spices, this Fresh Apple Cake is a delicious classic. To take it over the top, I smothered it with my all-time favorite cream cheese glaze.

Course Dessert

Cuisine American/Southern

Keyword apples, cake, dessert

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 408kcal

Author Paula

Ingredients

Cake

1/2 cup vegetable oil
4 tablespoon butter room temperature
1 and 1/4 cup brown sugar
3 large eggs room temperature
1/2 cup buttermilk
2 teaspoon pure vanilla extract
3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
2 and 1/2 cups apples peeled and chopped (about 2 apples)
1 cup pecans chopped (optional)

Brown Sugar Icing

1 cup brown sugar
1/2 cup butter
1/4 cup evaporated milk
1 teaspoon pure vanilla extract

Instructions

Cake

Preheat oven to 350 degrees F.
Cream oil, butter and brown sugar until light and fluffy.
Add eggs one at a time, blending after each addition.
In a small bowl, sift the dry ingredients; flour, baking soda, and salt.
Add vanilla to buttermilk.
On low speed, add flour mixture alternately with buttermilk mixture into the creamed mixture.
Fold apples (and pecans, if using) by hand.
Pour batter into well greased 12 cup bundt pan.
Bake at 350 degrees F for 40 to 45 minutes. Leave in pan for 20 minutes before removing to allow cake to set.

Brown Sugar Icing

Boil sugar, butter and milk for 2 minutes, stirring constantly. Remove from heat and add vanilla. Beat with spoon until it cools. Pour over cake.

Notes

Store on counter 2 days or in refrigerator up to 5 days.

Nutrition