Mom’s Apple Cake is moist, juicy, spicy and beautiful – oh, and delicious, too!

Bundt pan-shaped Apple Cake on a glass cake stand with flowers

Photo by Laurie Smith

 

My brother Jim and I always loved this apple cake as kids. The combination of tart apples with sugar, cinnamon, allspice, cloves and nutmeg is heavenly. Dark, rich, flavorful – and beautiful to present. 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? Enjoy!

Apple Cake

Bundt Apple Cake on a glass cake stand with flowers
  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 8 to 10 servings 1x
  • Category: Desserts, make ahead, easy entertaining
Scale

Ingredients

  • 3 1/2 cups peeled and chopped tart apples
  • 2 cups sugar
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1 cup chopped walnuts
  • 1 cup + 1 tablespoon melted butter, divided
  • 2 large eggs, beaten
  • 1 teaspoon vanilla
  • 1 cup powdered (confectioners) sugar
  • 1 tablespoon light corn syrup
  • 1 tablespoon whole milk

Instructions

  1. Preheat the oven to 375 degrees. Grease a 9-by 13-inch baking dish or a large Bundt pan.
  2. In a large mixing bowl, combine the chopped apples and 2 cups sugar. Set aside.
  3. 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.
  4. 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 45 minutes to 1 hour, or until a tester inserted in the middle comes out clean. 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.)
  5. While the cake is baking, 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.

Notes

Make ahead: Cake will keep for several days, covered and refrigerated.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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