This moist Apple Nut Cake boasts fall flavors in a delicious Bundt cake full of apples and pecans with warm spices of cinnamon and nutmeg.
This is a recipe my mama included in a handwritten cookbook that she gifted me when I moved out on my own (that was a long time ago!). Her friend Sonjia gave her the recipe and I’ve slightly tweaked it into my own version over the years. Everyone always raves about it and it freezes beautifully to enjoy later!
- Diced apples (that have been cored and peeled). I like to use Granny Smith, but you can also use Honeycrisp, Braeburn, Fuji, Pink Lady, Northern Spy, and Cortland apples.
- Vegetable oil
- Flour – all-purpose
- Chopped pecans
- Vanilla extract
- Spices – ground cinnamon and nutmeg
- Baking soda
- Orange juice
- Powdered sugar and milk – for the glaze
How to Make Apple Nut Cake
Please see the recipe card for the detailed instructions.
- Prepare the pan: Grease and flour a Bundt pan with at least a 12-cup capacity.
- Prepare the wet ingredients by stirring together the granulated sugar and vegetable oil in a large mixing bowl.
- Add orange juice, cinnamon, nutmeg, salt, vanilla, and baking soda and stir well to combine.
- Add eggs, one at a time, stirring well between the addition of each egg.
- Slowly add flour while stirring. Fold in apples and pecans.
- Pour batter into prepared Bundt pan (batter will be very thick).
- Bake for 55 minutes, or until a toothpick inserted is removed lean. Cool before inverting onto a serving plate.
- Prepare the glaze by stirring together powdered sugar and milk until smooth. Drizzle over cake.
The glaze is totally optional, but it’s so simple to prepare that I almost always drizzle a simple glaze of powdered sugar and milk over the top. If you’re planning to freeze this cake, I’d recommend freezing without the glaze, then glaze when the cake is defrosted.
The best apples for baking are those that retain their structure and don’t turn into mush once they’re baked. The best apples to use in a cake are Granny Smith, Honeycrisp, Braeburn, Fuji, Pink Lady, Northern Spy, and Cortland.
Absolutely! Walnuts and almonds are also delicious in this apple cake.
Insert a toothpick or skewer in the middle of the cake. If it is removed clean (or with a few crumbs) it is done. You don’t want to see any wet batter on the toothpick or skewer.
- Stir well but don’t overmix. The batter in this recipe is very thick. Stir enough to incorporate the ingredients, but don’t over-mix.
- Use your favorite spices! I use a combination of ground cinnamon and nutmeg in this recipe, but feel free to use your favorites, such as apple pie spice or allspice.
- Allow the cake to cool for at least 10 minutes before inverting onto a serving plate.
- Bundt pan size: Ensure you are using a Bundt pan with at least a 12-cup capacity for this recipe.
More Apple Deliciousness
Apple Nut Cake
FOR THE CAKE:
- 2 cups granulated sugar
- 1 ½ cups vegetable oil
- ¼ cup orange juice
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3 large eggs
- 3 cups all-purpose flour
- 3 cups diced apples that have been cored and peeled I used granny smith
- 1 cup chopped pecans or walnuts
FOR THE GLAZE
- 1 cup powdered sugar
- 2 tablespoons milk more or less, depending upon desired consistency of glaze.
FOR THE CAKE:
- Preheat your oven to 350 degrees F. Grease and flour a 12-cup Bundt pan and set aside.
- Stir together granulated sugar and vegetable oil in a large mixing bowl using a large wooden spoon until combined.
- Add orange juice, cinnamon, nutmeg, salt, vanilla and baking soda. Stir well to combine.
- Add eggs, 1 at a time and stir well between adding each egg.
- Slowly add flour, stirring well. Fold in apples and pecans (batter will be very thick).
- Pour into prepared Bundt pan and spread evenly. Bake for 55 minutes or until a toothpick inserted is removed clean. Cool on a wire rack for 10 minutes before inverting onto serving plate.
FOR THE GLAZE
- Stir together powdered sugar and milk in a small bowl until smooth. Drizzle over cake.
- Store in an airtight container in the fridge for up to 3 to 4 days.
- To freeze, wrap unglazed cake tightly in plastic wrap and store in a resealable freezer bag or airtight container for up to 3 months.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.