Fresh Apple Cake

10 servings Prep: 20 m Cook: 1 h Total: 1 h 20 m Intermediate
5.0/5 (1)
Fresh Apple Cake
Crunchy and Different and Absolutely Delicious - This moist apple cake features chunks of fresh red apples with their peels still on and chopped nuts throughout. No frosting needed, just a dusting of powdered sugar and a dollop of sweetened whipped cream for a simple yet elegant Southern dessert that highlights the natural sweetness and texture of fresh apples.

Ingredients

10 servings
  • 2 cups sugar
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups chopped red apples - do not peel
  • 1 cup chopped pecans
  • Powdered sugar for dusting
  • Sweetened whipped cream optional

Step-by-Step Instructions

  1. Preheat oven to 350°F
  2. Sift together the flour, sugar, baking soda, salt, and cinnamon in a large bowl
  3. Add oil, eggs, and vanilla to the dry ingredients and mix well until combined
  4. Stir in the chopped apples and pecans until evenly distributed throughout the batter
  5. Grease but do not flour a tube or bundt pan
  6. Pour batter into prepared pan and bake at 350°F for one hour, or until a toothpick inserted in the center comes out clean
  7. Cool 10 minutes in the pan, then turn out onto a serving plate
  8. Dust lightly with powdered sugar and serve warm or at room temperature with sweetened whipped cream if desired

Common Problems and Solutions

Q: Why is my cake dry?

A: Make sure you're measuring the apples after chopping - you need a full 3 cups. The apples provide moisture, so too few apples or overbaking will dry it out. Check for doneness at 55 minutes.

Q: Can I use a different pan?

A: Yes, you can use a 9x13 inch baking pan, but reduce baking time to 45-50 minutes and check for doneness. The bundt or tube pan is traditional and makes a prettier presentation.

Q: Why shouldn't I flour the pan?

A: Flouring the pan can create a pasty coating on this moist cake. The oil in the batter has enough fat that greasing alone provides sufficient release.

Tips and Techniques

Use firm, tart apples like Granny Smith or Honeycrisp for the best texture and flavor balance against the sweetness. The batter will be very thick and almost dough-like - this is normal. Don’t overmix once you add the apples and nuts.

Ingredient Substitutions

  • pecans: walnuts or a mix of pecans and walnuts
  • vegetable oil: melted coconut oil or canola oil
  • red apples with peel: any firm baking apple variety

Equipment Needed

  • Bundt pan or tube pan
  • Large mixing bowl
  • Sifter or fine-mesh strainer
  • Whisk or electric mixer

Historical Context

Apple cakes have been a Southern staple for generations, using fall’s apple harvest in simple, unfussy desserts that let the fruit shine. This style of cake with chunks of unpeeled apples became popular as a way to maximize both flavor and nutrition while minimizing prep work.