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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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Our Best Fresh Apple Cake Recipe
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