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Close up front shot of a slice of old fashioned fresh apple cake with a scoop of vanilla ice cream on top
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4.58 from 7 votes

Old-Fashioned Apple Cake

This moist Apple Cake is an old-fashioned, easy dessert that has been loved for generations!
Course Dessert
Cuisine American
Keyword apple cake, moist apple cake recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings 16 slices
Calories 485kcal
Author Blair Lonergan



  • 3 eggs
  • 2 cups sugar
  • 1 ½ cups vegetable oil
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 3 cups peeled and finely chopped apples


  • 1 cup brown sugar
  • ½ cup (1 stick) salted butter
  • ½ cup milk
  • ½ teaspoon vanilla extract


  • Preheat oven to 350 degrees F. Grease and flour a Bundt pan; set aside.
  • In a large bowl, use an electric mixer to beat together the eggs, sugar and oil until light and fluffy.
  • In a separate bowl, sift together the flour, baking soda, salt, cinnamon and nutmeg. Add the dry ingredients to the egg mixture and mix just until combined. Add vanilla; mix. Gently fold in the nuts and apples.
  • Transfer the batter to the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for a few minutes while you make the glaze, then turn out onto a wire rack. Glaze the cake while it’s still warm.


  • Combine all ingredients in a saucepan. Boil over medium heat for 2 minutes. Pour the hot glaze over the warm cake.



  • Grease and flour the Bundt pan before adding the batter to prevent sticking. For a convenient shortcut, I like to use this baking spray that has flour in it. Nothing ever sticks to the pan when I use this stuff!
  • Drizzle the glaze on the cake while the cake is still hot. The warm cake will absorb the glaze, which adds moisture and flavor to the dessert. If the cake is cool, the glaze will just drip down the sides and onto the plate.
  • For easy cleanup, line a rimmed baking sheet with foil. Place the cake on a wire cooling rack on top of the foil-lined baking sheet. Drizzle the glaze over the cake and allow the excess glaze to fall down onto the foil.
  • Substitute chopped walnuts for the pecans in this recipe.
  • How much Cinnamon in Apple Cake? I use just 1 teaspoon of cinnamon for this recipe, but you can play around with the spices and add more for a stronger flavor. If you like a lot of cinnamon, increase the amount to 2 teaspoons. You can also add a dash of ground ginger, allspice and cloves to the batter.
  • To Bake the Cake in a Regular Pan: The Bundt pan gives the cake a beautiful texture -- moist on the inside and slightly crisp on the edges. If you prefer, however, you can bake the batter in a 9 x 13-inch pan, and decrease the baking time to about 40-45 minutes.


Serving: 1slice | Calories: 485kcal | Carbohydrates: 54g | Protein: 4g | Fat: 29g | Saturated Fat: 19g | Cholesterol: 39mg | Sodium: 255mg | Potassium: 104mg | Fiber: 2g | Sugar: 35g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg