Mom’s Apple Cake is moist, spicy, beautiful – oh, and delicious, too!
Mom’s Apple Cake
My brother Jim and I always loved Mom’s Apple Cake as kids – and we both still love it today! The combination of tart apples with sugar, cinnamon, allspice, cloves and nutmeg is heavenly. Dark, rich, flavorful – and beautiful to present.
Apple Cake in a Bundt Pan
I like to make it in a Bundt pan, then serve it on a cake stand with a small bouquet of flowers in the middle (see photo). Easy to prepare, elegant and scrumptious – what more could you ask for?
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In this Apple Bundt Cake, the combination of tart apples with sugar, cinnamon, allspice, cloves and nutmeg is heavenly. Dark, moist, spicy – and beautiful. It’s easy to prepare, too – no electric mixer required!
- 3 1/2 cups peeled and chopped tart apples (around 2 1/2 to 3 large)
- 2 cups granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1 cup chopped walnuts
- 1 cup + 1 tablespoon melted unsalted butter, divided
- 2 large eggs, beaten
- 1 teaspoon vanilla
- 1 cup powdered (confectioners) sugar
- 1 tablespoon light corn syrup
- 1 tablespoon whole milk
- Preheat the oven to 375 degrees. Grease a 9-by 13-inch baking dish or a large Bundt pan.
- In a large mixing bowl, combine the chopped apples and 2 cups granulated sugar. Set aside.
- Sift together the flour, baking soda, cinnamon, allspice, cloves and nutmeg.
- In a small mixing bowl, toss together the walnuts and 1 tablespoon of the flour mixture. Set both aside.
- To the apple mixture, add 1 cup of the melted butter and stir until combined. Stir in the eggs and vanilla. Add the flour mixture and stir just until combined. Fold in the walnuts (and any flour mixture in the bowl).
- Spread evenly in the prepared dish and bake for 35 to 45 minutes, or until a tester inserted in the middle comes out clean.
- Remove from oven and cool in pan to lukewarm. (At this point, if using a Bundt pan, remove cake from the pan and transfer to a wire rack placed over a cookie sheet.)
- While the cake is cooling, make the glaze. Stir together the remaining 1 tablespoon of melted butter, powdered sugar, light corn syrup and milk.
- Spread over the top of the lukewarm cake. Let cool until the glaze is set before serving.
High altitude adjustments: Reduce granulated sugar by 1 tablespoon, reduce baking soda by 1/4 teaspoon and increase butter in batter by 1 tablespoon.
Make ahead: Cake will keep for several days, covered and refrigerated.