This moist cake full of fresh apples, nuts, cinnamon, and nutmeg has all of the flavors of fall in a delicious Bundt cake!
Prep Time 15 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12
Ingredients
FOR THE CAKE:
2cupsgranulated sugar
1 ½cupsvegetable oil
¼cuporange juice
1tablespoonground cinnamon
½teaspoonground nutmeg
¼teaspoonsalt
1teaspoonvanilla extract
1teaspoonbaking soda
3large eggs
3cupsall-purpose flour
3cupsdiced apples that have been cored and peeledI used granny smith
1cupchopped pecansor walnuts
FOR THE GLAZE
1 cuppowdered sugar
2tablespoonsmilkmore or less, depending upon desired consistency of glaze.
Instructions
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.
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.