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A rustic fresh apple cake made with brown butter, topped with a rich caramel glaze, sitting on a wire cooling rack.

Old-fashioned Fresh Apple Cake

Rebecca Blumer
This old-fashioned fresh apple cake is incredibly dense, tender, and perfectly spiced. Using a simple maceration trick creates a natural apple syrup that hydrates the batter for a deeply comforting autumn dessert, complete with a sweet vanilla drizzle.
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Prep Time 15 minutes
Cook Time 1 hour
Resting & Cooling 45 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 520 kcal

Equipment

  • Bundt pan or 9x13 baking dish
  • Mixing Bowls
  • Whisk

Ingredients
 

The Cake

  • 3 cups raw apples (cored and chopped into 1/2 inch pieces)
  • 2 cups sugar
  • 3 cups flour
  • 0.5 teaspoon salt
  • 1.5 teaspoons baking soda
  • 1 cup vegetable oil
  • 2 eggs
  • 1.5 teaspoons vanilla extract
  • 1 cup chopped walnuts

The Drizzle

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions
 

Prep and macerate the apples

  • Heat the oven to 325°F. Generously spray a Bundt pan or a 9x13 baking dish with cooking spray, making sure to hit every ridge and corner so the dense cake releases cleanly.
  • Put the chopped apples in a large bowl with the 2 cups of sugar, and toss until every piece looks glossy. Let it sit for 15 minutes. You will see a puddle of syrup forming at the bottom, which is the key to hydrating the cake.

Mix the dry and wet bases

  • In a large bowl, whisk together the flour, salt, and baking soda until the powder looks evenly blended with no little soda streaks.
  • In a medium bowl, whisk the eggs with the vanilla, then stream in the vegetable oil and whisk until smooth and unified. If you swapped part of the oil for browned butter, make sure it is warm and liquid, not hot.

Bring the batter together

  • Pour the egg and oil mixture into the dry ingredients, then mix by hand until you stop seeing dry flour. The batter will look very stiff, almost like cookie dough.
  • Fold in the apples with all their syrup, plus the chopped walnuts. Keep turning the mixture until the apples are evenly distributed. The dough will loosen up as the apple syrup hydrates it.
  • Spoon the thick mixture into your prepared pan, and press it into an even layer so it bakes level. Give the pan a few firm taps on the counter to settle any hidden air pockets.

Bake, cool, and finish with drizzle

  • Bake for one hour, then test the center. The top should look deeply golden, and a tester should come out without wet batter clinging to it. If it needs more time, let it bake 5 to 15 extra minutes.
  • Cool the cake in the pan for 30 minutes, then invert it onto a wire rack and let it cool completely. If it feels stuck, give it a gentle shake and wait a patient minute.
  • Whisk the powdered sugar, milk, and vanilla in a small bowl until smooth and pourable. Drizzle it over the cooled cake, and let it set for a few minutes before slicing.

Notes

Flavor Upgrade Tip: Swap half of the vegetable oil for browned butter to introduce a deep, toasted, and nutty flavor profile to the cake.
Moisture Tip: The batter will look very thick and dry before the apples are added. Do not add water or milk. Trust the macerated apple syrup to naturally loosen and hydrate the dough.
Storage Tip: Keep the cake in an airtight container at room temperature for 2 to 3 days, or refrigerate for up to 5 days. You can also tightly wrap the cake and freeze it for up to 3 months.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 520kcalCarbohydrates: 68gProtein: 4gFat: 25gSaturated Fat: 3gCholesterol: 30mgSodium: 260mgPotassium: 150mgFiber: 2gSugar: 45gVitamin A: 60IUVitamin C: 2mgCalcium: 30mgIron: 1mg
Keyword fresh apple cake
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