This moist Apple Nut Cake has all of the flavors of fall in a delicious Bundt cake full of apples and pecans with flavors 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.
What I love about this cake is that everyone always loves it AND it freezes well. I like to wrap individual slices in plastic wrap, but larger portions can be frozen as well.
Apple Nut Cake Ingredients
- Diced apples (that have been cored and peeled). I like to use Granny Smith, but you can also use Golden Delicious, Honeycrisp or Braeburn.
- Vegetable oil
- Eggs
- Flour – all-purpose
- Sugar
- Powdered sugar and milk – for the glaze
- Chopped pecans – walnuts can also be used in place of pecans
- Vanilla extract
- Cinnamon
- Nutmeg
- Salt
- Baking soda
- Orange juice
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.
Enjoy!
More Apple Deliciousness
Apple Nut Cake
Ingredients
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.
Instructions
FOR THE CAKE:
- Preheat your oven to 350 degrees F. Grease a 12 cup Bundt pan and set aside.
- Stir together granulated sugar and vegetable oil in a large 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. Bake for 55 minutes, or until 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.
Notes
- 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. Defrost at room temperature. Prepare and drizzle with glaze before serving.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Updated with new images, new text and recipe slightly revised October 2021.
This cake was delicious!
I made this tonight. My husband asked if it was a new recipe and said it’s definitely a keeper. I made a couple changes. Instead if 2 cups sugar I used 1/2 cup brown sugar and 3/4 cups white. And even cutting the sugar by 3/4 cup I still wanted a little bit of a tart element so I added 1/2 cup of dried cranberries. It is so good.
Thanks so much, Gail… the addition of cranberries sounds absolutely delicious!!!
In lieu of coconut , or raisins is there something else that can be used.
thanks
Could raisins be substituted for the coconut? This sounds so much like a recipe that I absolutely adored but lost. Thank you so much for posting it!
Wishing I had a slice of this cake right now to devour.. it looks so incredibly moist and delicious. Loving all the runny glaze going on too!
Thanks, Thalia… it’s great for breakfast, too! 🙂
How wonderful that you have that book! I have a book of some of my mom’s recipes but would love to have that much detail. The cake looks luscious! We are on the same wave length once again. Pop over and you’ll see what I mean 😉