Apple Nut Cake
This apple nut cake is moist, packed with fresh apples and nuts, and finished with a warm brown sugar glaze. It’s an easy fall dessert that everyone will love.
You may also love my Irish apple cake and apple cider donut cake recipes.
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Apple Nut Cake with Brown Sugar Glaze
This apple cake is one of my absolute favorites. It’s a variation of my Granny’s fresh apple cake that I’ve been enjoying for over 40 years.
It has sweet apples, warm cinnamon, and toasty walnuts baked into a soft, tender cake. Then there’s the brown sugar glaze. It’s buttery, rich, and is so easy to make. I could eat it with a spoon.
I’ve made this cake more times than I can count, and it never lasts long. My readers love the original version, and this one is a favorite of friends and neighbors.
How to Make It
Making the Cake
Preheat the oven to 350°F. Start by mixing the sugar, oil, eggs, and vanilla.
Stir in the flour, baking soda, salt, and cinnamon. The batter is thick, so don’t worry if it looks different from what you’re used to.
Fold in the chopped apples and nuts, and pour into the prepared pan. Bake until a toothpick comes out clean.
Making The Brown Sugar Glaze
Melt the butter, brown sugar, and cream in a small saucepan. Keep stirring until the sugar dissolves and begins to boil.
Let the mixture boil for 1–2 minutes then remove from heat, and add the vanilla.
Drizzle the warm glaze over the cake and let it set before slicing. It soaks in just enough to make every bite sweet and sticky without being heavy.
Quick Tip
To make my apple cake in a 9×13-inch pan, prepare it as written, and bake at 350°F for about 40–50 minutes. The edges should be golden brown, and a toothpick should come out clean.
What are the best apples for this cake?
I like Granny Smiths for their tartness, but Honeycrisp or Fuji work well too. You can even mix a couple of varieties for more flavor.
Can I use different spices?
Absolutely. Cinnamon is classic, but a pinch of nutmeg or allspice adds a warm, fall flavor. Just keep it light so the spices don’t overpower the apples.
How to Store Leftovers
Refrigerate leftover apple cake for up to 5 days. Bring to room temperature before serving for the best flavor.
You can freeze the baked cake (without the glaze) for up to 2 months. Thaw overnight, then glaze before serving.
Ingredients
For the Cake:
- 2 cups granulated sugar
- 1 ½ cups neutral oil, canola or vegetable
- 3 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups apples, peeled and chopped (about 3 medium – Granny Smith or Honeycrisp)
- 1 cup chopped walnuts, or pecans (toasted, if possible)
For the Brown Sugar Glaze:
- ½ cup light brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream, or milk
- ½ teaspoon vanilla extract
Instructions
Make the Cake:
- Preheat the oven to 350°F, and grease a Bundt pan.
- In a large bowl, whisk together sugar, oil, eggs, and vanilla until well combined.2 cups granulated sugar1 ½ cups neutral oil3 large eggs2 teaspoons vanilla extract
- Add the flour, baking soda, salt, and cinnamon. Stir until just combined. The batter will be thick.3 cups all-purpose flour1 teaspoon baking soda½ teaspoon salt1 teaspoon ground cinnamon
- Fold in the apples and walnuts. Mix until evenly distributed.3 cups apples1 cup chopped walnuts
- Pour into the prepared pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then remove from the Bundt pan or slice directly if using a 9×13.
Make the Glaze:
- In a small saucepan over medium heat, combine the brown sugar, butter, and cream.½ cup light brown sugar2 tablespoons unsalted butter2 tablespoons heavy cream
- Stir constantly until the sugar dissolves and the mixture begins to boil. Continue to boil at a low boil for 2–3 minutes
- Remove from heat and stir in the vanilla.½ teaspoon vanilla extract
- Drizzle the warm glaze over the slightly warm cake. Let it set before slicing.
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Suggested Equipment
Notes
Nutrition
Meet Kim
Hi, I’m Kim Vargo! I love making scratch-made desserts and classic dinners that bring back a little nostalgia. Whether it’s a stovetop meal or a simple pasta bake, I’m all about good food made without the extra fuss.
