When the month of August arrives, it brings with it the start of apple season — one of my favorite seasons of the year. The crisp, juicy taste of an in-season apple just can’t be beat as an afternoon snack. And there are so many recipes with apples that a whole bushel of apples from Eckert’s orchards will go fast.
Of all the apple dessert recipes we’ve tried here at Eckert’s, fresh apple cake is a standout. It’s more than just a cake recipe with apple; these treats have a taste all their own. Many people serve apple cake as a holiday dessert — they’re often part of Jewish Rosh Hashana celebrations, and apple cake will go fast at a Labor Day cookout, too.
This simple apple cake recipe with glaze is simple to prepare, yet will have you feeling like a master baker. Serve it as-is or with a scoop of Eckert’s homemade custard after a meal. The leftovers make for a filling breakfast with a glass of milk!
What Apples Should I Use in Apple Cake?
One of the great things about an apple cake recipe is that you can adjust the taste by which types of apples you use. If you have the sweetest sweet tooth, use a mix of Fuji and Gala apples. Chopping up Granny Smith, Pink Lady and Jazz apples give it more sharpness and a slightly tart flavor. Honeycrisp and Red Delicious apples are a good “compromise cake.”
Make sure to visit Eckert’s Belleville Farm, Millstadt Farm, Grafton Farm and Versailles Orchard locations during apple season to pick your own apples and try a new take on your favorite fruit!
- 6 cups of apples, peeled and cubed (3 large apples or 4-5 medium apples)
- 3 cups all purpose flour
- 2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1.5 cups white granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 1.5 cups vegetable oil
- 1 tsp. vanilla extract
- Preheat the oven to 325 degrees Fahrenheit.
- Sift the flour, cinnamon, nutmeg, salt and baking soda in a large bowl.
- In a separate stand mixer bowl, thoroughly combine the vegetable oil, sugars and vanilla. Mix in the eggs one at a time.
- Add the dry ingredients to the mixer bowl and blend well.
- Evenly fold in the apple chunks by hand.
- Grease and flour a 12-cup Bundt pan or 9x13-inch baking pan.
- Pour the batter into the prepared pan. Bake for approximately 75 minutes in the Bundt pan or 45-50 minutes in the 9x13-inch pan (until an inserted toothpick comes out clean).
- Remove the cake from oven and keep it in the pan.
- Combine the glaze ingredients in a saucepan over medium heat. Bring them to a slow boil for one minute while stirring constantly.
- Transfer the cake from the pan to a serving plate.
- Spoon the glaze onto the cake. Let it cool for 10 minutes.
- Makes 12 servings. Store the leftovers covered on the counter or in the refrigerator.