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Our Best Fresh Apple Cake Recipe
This is the perfect cake recipe for the fall and winter months. It makes such a great presentation when baked in a bundt cake pan. It is so good that it doesn't need a glaze or frosting, but feel free to use our recipe (included) for a simple glaze. I like to use a dusting of powdered sugar sometimes too.
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​Why I like this recipe . . .
• It is so moist due to the butter, shortening** and eggs, plus a cup of water.
• I like to use this bundt pan because it makes a great presentation and makes it so easy to get nice slices.
• I use whatever apples I have, usually a mixture of granny smith, gala,
fuji or honey crisp.
• When I have guests, I will drizzle a small amount of glaze over each individual piece after plating instead of pouring over the whole cake.​​​​
If you do this, double the recipe of the glaze.
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​**I have started substituting coconut oil for the shortening. ►
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Our Best Fresh Apple Cake Recipe
Ingredients
• ½ cup butter
• ½ cup shortening (I like coconut oil, not the liquid))
• 2 cups granulated sugar (can do half brown sugar)
• 4 eggs
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• 3½ cups all purpose flour
• 1 tsp baking powder
• 1 tsp allspice
• 1 tsp nutmeg
• 1¼ tsp cinnamon
• 1 tsp baking soda
• ¼ tsp sea salt
• 1 cup cold water (preferably not from the tap)
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2½ cups chopped apples
1½ cups chopped walnuts
1 pkg chopped dates (about 1¼ cups)*
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Preheat over to 350°F.
You will need a bundt or tube pan, greased and dusted with flour.
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Instructions
1. In a large bowl, cream the butter, shortening and sugar until it's light and fluffy. One at a time, add the eggs, beating well after each addition.
2. In a medium bowl, sift the dry ingredients together; add to the creamed mixture a little at a time, alternating with the water.
3. On low speed or by hand, mix in the apples, walnuts and dates and mix until just combined.
4. Pour into a well-prepared pan; smooth top and make about 2 circles in the batter with a table knife.
5. Bake at 350°F for 1¼ hours. (One hour and 15 minutes)
Let cool in pan for 10 minutes; turn out on rack and let cool for 20 minutes; wrap in plastic wrap to preserve moisture.
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*You can substitute ¾ cup of raisins or 1 cup of chopped prunes for the dates.
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Caramel glaze: Combine 2 Tbsp butter, ½ cup brown sugar and 2 Tbsp milk in a small saucepan. Bring to boil on medium high heat and boil for 1 minute. Let cool slightly; pour onto warm cake: cover to maintain moisture.​​​​
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