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Closeup view of an apple nut Bundt cake that has been sliced.
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Apple Nut Cake

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 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 12

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 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.