Real Recipes From Real Home Cooks ®

apple spice cake - fresh, moist, delicious!

a recipe by
Julie Bailey
Durham, NC

This has quickly become a family favorite at our house! My sister was given this recipe and she tweaked it to her liking before giving it to me and, of course, I had to tweak it for our liking. We like a bit more spice, added cloves, a little bit more apples and prefer black walnuts, but pecans or English walnuts also are delicious. I'm sure if you try this it will soon become a family favorite at your house, too!

serves 10 to 12
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For apple spice cake - fresh, moist, delicious!

  • 1-1/2 c
    canola oil (vegetable oil is fine but don't use olive oil)
  • 3
    large eggs (room temp)
  • 2 c
    granulated white sugar
  • 2 tsp
    vanilla extract
  • 3 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    ground clove
  • 1 tsp
  • 4 sm
    apples (only use 3 if medium to large size), peeled, cored, chopped (i use granny smith)
  • 2 Tbsp
    lemon juice (for apples)
  • 1 c
    chopped pecans or walnuts
  • 1 stick
  • 2 tsp
    heavy cream
  • 1/2 c
    brown sugar (either dark or light is fine)
  • 1 tsp
    vanilla extract

How To Make apple spice cake - fresh, moist, delicious!

  • 1
    Preheat oven to 350-degrees. Grease a 9-inch tube or bundt pan or two loaf pans heavily with butter-flavored spray oil.
  • 2
    Place chopped apples in large bowl and toss with the lemon juice. Set aside while combining other ingredients.
  • 3
    In a large bowl, beat the oil, eggs, sugar and vanilla until smooth and creamy.
  • 4
    In separate bowl, combine the dry ingredients: flour, baking soda, cinnamon, cloves, salt. Stir into the batter just until blended. careful to not over-mix.
  • 5
    Drain the apples to remove excess lemon juice then fold the apples by hand into the batter. ADD the nuts and fold into the batter with the apples. Pour into the prepared pan.
  • 6
    Bake for 55 to 75 minutes, or until inserted toothpick comes out clean. (start checking at 55-minutes, then every 5 to 7 minutes after first test for doneness).
  • 7
    When done, remove from oven and allow to cool in the pan for about 20-minutes, then invert onto wire rack. (NOTE: If using a bundt pan, follow the manufacturer's instructions. My bundt pan maker instructs cooling for just 5-minutes, then carefully invert onto rack and allow cake to drop from the bundt. Bundt pans can be tricky.)
  • 8
    While cake is still warm, drizzle on the glaze.
  • 9
    GLAZE: In a small saucepan, heat the butter, cream and brown sugar over medium heat. Bring to a boil, stirring to dissolve the sugar, then remove from the heat. ADD vanilla and stir until combined. IMPORTANT: Let glaze stand for 5 to 10 minutes to slightly thicken before pouring over cake. (NOTE: while it's hot and thin, I use a brush to brush on a sealing layer of the glaze before drizzling on the thickened glaze).