Bakery, Cakes & Cupcakes, Desserts

Fresh Apple Cake

9 Comments 13 September 2013

Sis blogging partner pinned this apple cake recipe a while back, and I sort of begged to make it later, when it was cooler. This is, of course, an entirely foolish idea as it’s still going to be hot around here for quite some time. As Fall is right around the corner, I’m at odds with making it any later since all I want to do in the Fall is bake. So, long, boring story short – we just went on and made the darn cake. And it’s great!

Fresh Apple Cake-1

This is one of those cakes you don’t really need a stand or even a hand mixer for. We just dove in with spatulas – all the spatulas eventually – and stirred it all together. Sweet, yes? No lugging that heavy, albeit beloved, Kitchenaid mixer out.

Fresh Apple Cake-2

As for the apples, I bought the variety that was cheapest that day and still good for baking. These golden delicious were definitely nice, but a little more mild on the sweetness than I was expecting. My apple of choice would have been Gala, but they didn’t have a single one that day.

Fresh Apple Cake-4

So again, you just stir. Be sure not to over mix. Incorporating the dry ingredients into the wet till just combined will suffice. This will be a very thick cake batter, so if that spatula or stirring spoon is getting some resistance, you’ve done it right.

Fresh Apple Cake-5

The final addition before baking – pecans. If you’re not a pecan fan or a fan of nuts in general, sure, just leave ’em out. It’s your cake right? You can not have the darn pecans and still eat the cake, too. Mmm hmmm!

Fresh Apple Cake-6

By the time Sis Blogging Partner had gotten it all stirred together, her arm probably felt like it was going to fall off and it was like it was all glued together. Never fear, it is, again, just fine. Spread it into your prepped pan and fuggetaboutit.

Fresh Apple Cake-8

Oh no! A cake! Whatever shall we do?

Fresh Apple Cake-9

We will do what we must, of course – we shall make a caramel frosting! This little batch of frosting took me about 8-10 minutes to hand whip into thickness with a whisk. Not stirring sedately either, but beating with the whisk as if something was on my tail. By golly, I felt like Julia Child when I was done. It also makes me realize how easy stand mixers have made it for me. But it was fun. Mostly because the end results were so tongue-wagging good.

Fresh Apple Cake-10

Now, I’m a frosting fan. No, really, a true Frosting Fan. And I was a bit panicky that the amount made wasn’t going to be enough. Sis Blogging Partner kept saying it was fine, no matter how much I fretted. She’s great that way. And while I would still gladly pile on more than we had made, she was right. It was fine. I did not type that grudgingly, nope.

Fresh Apple Cake-16

This is one of those types of baked goods that tastes pretty good the day it’s made, but pretty darn close to phenomenal the day after. Praise the kitchen gods, a make ahead cake! It becomes a lot more moist. The flavors of the cake itself are mild, with perfectly baked pieces of apples dappled throughout. The frosting is a great counter to this, being sweeter than the cake portion, but not too sweet at all. They are, in other words, a match made in easy baking heaven. This is a great stress-free recipe I’d definitely make again.

Fresh Apple Cake

from Kruizing With Kikukat

Prep Time: 15 minutes    Cook Time: 45-50 minutes    Level: Easy    Serves: 8-10

For the cake:

  • 1 cup vegetable oil
  • 2 cups sugar
  • 3 eggs
  • 3 cup flour
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans
  • 3 cups peeled and chopped apples

For the frosting:

  • 1/2 c butter
  • 1 cup brown sugar, packed
  • 1/4 cup evaporated milk
  • 1/2 teaspoon vanilla

Preheat oven to 350 degrees. Grease a 9 x 13 pan.

To make the cake: Combine oil, sugar, and eggs in a large bowl. Stir in flour and baking soda until just incorporated. Add vanilla, pecans, and apples and stir. Spread in prepared pan and bake for 45-50 minutes. Cool for 2 hours.

To make the frosting: Boil all frosting ingredients in a small saucepan for 2 minutes. Set pan in bowl filled with ice water. Beat icing with a whisk until of spreading consistency. Spread over top of cooled cake.

Leftovers can be kept covered on the counter for a few days.


My only complaint about the recipe would be the oil. It’s not the fault of the recipe at all. Many use oil as this one does, but next time I’d like to try some things differently, one being to replace the oil with applesauce. It does have a slight oily flavor and texture, but this is really a very slight niggle I have with the recipe a a whole. I still enjoyed it very much. I also wonder if adding a touch of sour cream or Greek yogurt, when using the applesauce, would be good to help keep it moist. I don’t tend to differentiate with cake recipes very much, but feel it might be worth trying with this one next time.

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- who has written 347 posts on Full Fork Ahead.

Wife, mom, indulgent reader and Day Job Do-er, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

9 Comments so far

  1. Lindy Jacoby says:

    This looks amazing! I will definitely be cooking this this weekend! Thank you for a yummy recipe!

  2. Amber says:

    I have a family recipe for fresh apple cake that also uses 1 cup of oil. I keep meaning to try subbing in applesauce, and every time I get nervous about messing with tradition.

    We don’t frost ours, though, so we can eat it the next morning and pretend it’s a breakfast food. 🙂

    Looks delish!

  3. Andrea says:

    What do you think about me substituting fresh pears? I have an abundance. Miss you guys.

    • KMont says:

      Andrea, that would probably work great! I say go for it 😀 Miss you as well! We need to come up to see you all again.

  4. Ambrene says:

    Hi…I tried the reciepe and it turn out to be awesome!!! Thank you sooo much for sharing. The cake was moist and was over quickly 🙂


  1. Reasons To Be Ready For Fall: Our Top 5 | Full Fork Ahead - September 18, 2013

    […] Fresh Apple Cake is easy with an even easier caramel frosting to top it with. When I showed this recipe idea to friends and coworkers, they knew immediately what this cake was like, marking it as a classic. While I’d love to make it again, I will try some substitutions (apple sauce for the oil, etc.). IT’s a great starting off point, though, and who doesn’t love apples in their cake this time of year? […]

  2. Apple Spice Cake with Cream Cheese Icing | Full Fork Ahead - November 15, 2013

    […] though we made a Fresh Apple Cake not too long ago, here came this recipe and I just had to give it a try to see if it too was any […]

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