Fresh Apple Cake

Total Time:
3 hr 10 min
10 min
1 hr 15 min
1 hr 45 min

10 to 12 servings

  • Cake:
  • 2 tablespoons unsalted butter, softened
  • 3 cups plus 2 tablespoons all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 3 large eggs
  • 1/2 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 2 to 2 1/2 cups peeled, cored and finely diced sweet apples
  • 1 cup walnuts, finely chopped
  • Glaze:
  • 3/4 cup granulated sugar
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1/3 cup buttermilk
  • 1/2 teaspoon baking soda
Watch how to make this recipe.
  • Special equipment: a 10-inch Bundt pan and a pastry brush

  • For the cake: Preheat the oven to 325 degrees F. Mix together the softened butter with 2 tablespoons of the flour to make a paste. In a 10-inch Bundt pan, paint on the flour and butter paste with a pastry brush until the pan is well coated.

  • Using an electric mixer, beat the sugar, oil and eggs until smooth. Add the orange juice and vanilla extract and mix well. In another bowl, sift together the baking soda, cinnamon, salt and remaining 3 cups flour. Add the flour mixture to the sugar mixture and continue to beat well. Stir in the apples and walnuts.

  • Pour the batter into the pan and bake until a toothpick inserted in the cake comes out clean, about 1 hour 30 minutes. Remove the cake from the oven and let it cool in the pan for 15 minutes. Turn the cake out onto a cake plate.

  • For the glaze: Combine the sugar, butter, buttermilk and baking soda in a large saucepan and bring to a boil. Boil the mixture until it thickens slightly and begins to turn a light brown, 5 to 10 minutes. Remove from the heat.

  • Using a toothpick, punch 15 to 20 holes in the top of the cake and pour the glaze over the cake. Let the cake set and cool before serving. Store the cake in an airtight cake carrier in the refrigerator for up to 2 weeks.

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    Recipe courtesy of Dave Lieberman