This post was originally published on November 3, 2011 and updated on Septermber 5, 2019.
It got rave reviews every time she made it. So it was obvious that when I started my blog years and years (yes, it was like eons ago) ago that it had to be included.
While it was always a popular post, I figured it deserved a little refresh in terms of photos as my photography skills have improved over the years – thank goodness!
What kind of apples should I use?
When baking with apples, you want to use apples that are going to hold their shape and not cook to mush. So you want to choose a firmer fleshed apple. Granny Smith, Braeburn, Honeycrisp, and Pink Lady apples are all firmer fleshed apple varieties that work great in this recipe. Honeycrisp happens to be my most favorite, so I most frequently use those.
The other thing that I want to make sure that you do with this cake is mix it enough. Here’s the thing, this makes a very thick dough, so it’s going to take some serious muscle to mix it together. But power through. Mixing it too little will produce a very crumbly cake – trust me, I know. Mixing it too much can make it dry. I find that stirring for about 1 to 2 minutes will get you right where you need to be.
Personally, I think this cake is delicious all by itself, but if a glaze is your thing, a simple powdered sugar glaze should work just fine. You could also replace the liquid in the glaze with apple juice or apple cider for even more apple flavor. Y’all enjoy!
Apple Nut Cake
Ingredients
- 3 cups finely diced apples (About 3 large apples) – I used the Honeycrisp
- 3 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
Instructions
- Preheat the oven to 350°F and grease and flour a 10 to 12-cup Bundt pan.
- In a large bowl, whisk together flour, salt and baking soda.
- Add sugar, oil, eggs, and vanilla, mix well - stirring for at least 1 minute. The batter will be thick.
- Fold in the apples and pecans.
- Spread the batter into the prepared Bundt pan and bake for 1 hour or until golden brown and just pulling away from the edges of the pan. Allow to cool in the pan for about 10 minute before inverting onto a serving plate or platter.
Mary says
This looks so good, and I can almost smell it baking!!! Have saved in recipe box (whick I love, and will be making it soon. Thanks!!!
Stacey says
Wonderful, Mary! I’m so glad you’re using and enjoying the Recipe Box!
Elizabeth says
Stacey, I must say I love your blog with all your good home cooked meals and desserts which always come out delicious for me and I never get dissapointed. I love your big, clear tutorial pictures which is awesome showing how the recipe is made, it’s the greatest! I also love the little surprises you have, like free coupons for different laundry detergents in this post. With the high cost of everything I think everyone is couponing it these days and it sure helps to find all you can get your hands on to use in grocery shopping. Your blog is just so wonderful and enjoyable to come to. It always makes my day!!!!!! But I can’t wait to try this recipe for I jsut love, love, love, apple nut cake and this one looks so delicious. Good job!
Stacey says
Elizabeth, if I could bottle up this comment, I sure would – and then pull it out on one of those days where I feel like no one is paying attention. You are so sweet and kind for taking the time to send me this note. It does my heart good to read comments like this. Thanks so much for being such an important part of Southern Bite!
Crystal says
Can I bake this in a 9″ x 13″ pan or does it have to be make in a Bundt Cake pan?
Stacey says
I’ve never done it in anything other than a Bundt pan, but I can’t imagine why it wouldn’t work as a sheet cake. 🙂
Rebecca says
Tried this wonderful cake this morning. Wow! This is the most delicious apple cake I have ever made. The chopped apples and pecans kind of settle in the middle of the cake. It’s so moist and almost pudding-like. I added a little cinnamon to the recipe. This is definitely going to be a favorite in my recipe folder! Simple to make and absolutely flawless!
Rebecca says
P.S. The recipe is exactly correct – I did not have to alter cooking time or ingredients. Who says Christmas cooking is over??!! Such a fantastic recipe. I’m going to be watching for more of your recipes. Nice work! Oh, I made it in a bundt pan. Let it sit about 10 minutes before inverting in onto a plate. Perfect.
Stacey says
Rebecca, I’m just elated that it turned out so great for you! Thanks SO much for coming back and sharing your thoughts!
Karen says
I followed the directions exactly and mine came out so dry I don’t know what to do ?? The taste is good though just really sorry it didn’t turn out . 🙁
Stacey says
Oh no! I hate to hear that. Did you use all the oil it calls for?
Karen says
Yes I did so I have no idea what went wrong !!
Dorothy Dunton says
I have a recipe similar to this that a friend gave me and her recipe makes a caramel sauce to pour over the cake once inverted onto a plate. It does not hurt the cake at all!
Stacey says
LOL!! Sounds great!
Chris says
Made cake. A little dry so I made a glaze and poked holes and poured over warm cake. Yum
Christina Thomsen says
Your water pie was a hit and we had a great family dinner sharing memories about the old days. I can’t wait for your holiday recipes I will try them all. The light story is wonderful and we may have to start our own tradition making a southern bite recipe every night throughout the holiday season.
Christina Thomsen says
Looking forward to southern bites holiday recipes. Thanks so much my family loves all your recipes keep me coming. Christina
Stacey says
So sweet! Thanks, Christina!
Tess says
Yum this looks wonderful!! Am printing the recipe off as I type.. will definitely be trying this recipe soon!! Love all of the fall recipes… apples and pumpkin recipes; what’s not to like!? 🙂 And this apple cake looks heavenly… but not overly sweet. 🙂 Thanks for all your recipes and website… appreciate it very much! 🙂
Stacey says
Thanks so much, Tess! Hope you’ll enjoy it!
Helen Reed says
I made this yesterday and boy soooo good! Thanks so much Christina!
Stacey says
Awesome! So, so glad you enjoyed it!
Betty says
Made this cake and thought it was bland in taste. It needed some type of spice to give it more flavor. I put a glaze on the cake, but I wish I had used the caramel sauce as someone has suggested. Have enjoyed other recipes of yours more than this one.
Stacey says
I actually much prefer this one without the spices, but totally understand if you want to add some in.
Gina says
Was thrilled with how this turned out. Wasn’t sure about the thick batter, but it was great. I did glaze it just because cake should have frosting. Thanks for the recipe!
Stacey says
Wonderful! So glad it turned out so great for you!
Virginia says
I really like using the Bundt pan but usually does not come out clean. How do coat before adding the batter?
Janie M. says
Virginian, prior to getting a new bundt, I found if you have sticking pan concerns, you can use a large pastry brush and coat the entire interior of your Bundt with shortening (I use Crisco) and then throw in about 1/2 cup or so (large amt. so you have adequate coverage) of plain flour, rotating the pan so the flour covers all surfaces and then lightly tap the pan over a bowl/trash can to get rid of the excess flour. Beats those so-called baking sprays.
Janie M. says
P.S. Last year, I finally broke down and bought a nice Nordic Ware bundt pan (I also had prior “sticking” problems) and I am a very happy camper. I am receiving NO compensation for making this recommendation… I’m just a senior who loves to cook/bake and good pans that make your life easier.
Stacey says
I’ve found that having the right pan does make a big difference.
Janie M. says
My prior bundt pan, Stacey, was an inexpensive, thin one I had for over 20 years 😆 (yes, I was very frugal). You do what you can when you’re pinching pennies. What a world of difference!
Stacey says
I totally understand! Been there for sure!
Stacey says
What kind of Bundt pan do you have?
L. says
Will definitely try this recipe, sounds good to me not too complicated and time consuming. Thank you have a great day.
Stacey says
Hope you’ll enjoy it!
Linda says
I made this recipe today and followed the recipe exactly as shown. Baked the cake for one hour……browned nicely and pulling away from the pan. The cake came out of the bundt pan without sticking. BUT the cake is too oily tasting so I will not make it again. Can the oil be decreased or substituted with another ingredient such as yogurt or applesauce?
Stacey says
You can, in fact, reduce the oil, but you risk ending up with a very dry cake.
Ann says
I find this apple nut cake a perfect breakfast for everybody! I love cookies and cakes, and muffins, and so on with apples, it’s the simplest and the most delicious kind of pastry in the world! And this magical combination of apples and pecans makes me eat it till the very end))) Have you ever tried to make a piquant accent using grounded cardamom, nutmeg or cinnamon? I’m just curious))) Thank you for the recipe and for your cute blog!
Stacey says
Thanks, Ann! I love any reason to have cake for breakfast! You can absolutely add those warm spices. I’ve just always made it this way as I feel like the apples are the real star here and it’s the way my mom has always made it.
Peggy says
Stacy – this is the perfect all day nibble on cake. A bite here, a bite there. I love that the cake is not too sweet and so good it CAN be breakfast! I made it as stated and it turned out perfectly, even used Honeycrisp apples. Thanks for a great apple cake!
Stacey says
So glad you enjoyed it so much!
Tammy Sorrell says
This is one of our favorite recipes! I shared with a co-worker, and she would like to make the cake for Christmas brunch, but needs to make it gluten free. Have you, or any of your readers, tried this with almond flour or other GF flour?
Stacey says
I’ve not tried this using gluten free options, but hopefully someone will share their experience with us.
Silvana Puglisi says
This cake is outstanding! I’m making it again to bring to a family gathering. It turned out moist, dense and absolutely delicious. The chunks of baked apples combined with the nuts are so yummy. Thank you for a great recipe.
Stacey says
I’m so glad it turned out so well for you! It’s certainly a family favorite!
Beatriz says
Should I peel the apples or you simply cut them as they are and bake them with the skin?
Stacey says
You’ll want to peel them.
Denise says
Funny….I ve been making this bread for some 40 years, i.e. same exact recipe. Wonder how long you have had it? Never had a bad turn out. Made it into cakes, bread loafs, and cup cakes. Even used a glaze on mine with cherries for adornment. Great for any season. Me family likes it with their coffee. Some choose to warm it up with added ice cream.
Stacey says
It came from my mom, so I’m not sure how long we’ve had it. It’s so fun to see how long things last and get passed around.
Jen says
I found this recipe to be quite confusing – it seems straightforward but did not resemble a traditional cake or bread batter. I triple checked that I had followed the recipe (I had exactly), as the cake turned out both dry and over-oily. Upon tasting, I also realized that it had no cinnamon, which is usually a key flavor with apple cakes. It really just tasted of oil. Looks pretty! But it just wasn’t the apple cake I was hoping for.
Stacey says
Hi Jen! Sorry to hear you had trouble with this one. I read back through the recipe and I’m happy to update it if you can share what part of the recipe was confusing. I’m a little confused by it being both dry and overly-oily as you say. I’m having a hard time wrapping my mind around how it can be both of those. Let me know so I can try to help. Was your oil rancid, by any chance? That could be responsible for the oily flavor. Also, when it comes to mixing it, about how long did you stir it? When it comes to the cinnamon, my mom never added it to this cake, so I didn’t include it in my version.