Storage and Freeze
You can store the cake covered at room temperature for up to 2 days or covered in the fridge for up to 5 days.
To freeze this cake, first, cool it completely, then wrap it in two layers of plastic wrap followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight.
Frequently Asked Questions
What can I use besides ground cloves? We don’t like them or keep them in the spice cabinet.
Use ground ginger or ground allspice.
Can I make this cake with other fruit?
This delicious cake recipe also works well with peaches and pears.
Can I use other nuts?
Chopped walnuts or almonds can be substituted for chopped pecans. Or omit the nuts if you prefer or if someone has a nut allergy.
Ingredients
Apple Cake
3 cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
1 ½ cups vegetable oil
2 cups brown sugar
3 large eggs room temperature
1 ½ teaspoons vanilla extract
4 large Honeycrisp apples peeled cored and chunked
1 cup chopped pecans
Caramel Drizzle
1/2 cup brown sugar
2 tablespoons butter
1/4 cup heavy cream
1/2 teaspoon vanilla.
Instructions
Preheat oven to 350 degrees. Butter and flour a 10-inch bundt pan.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg. In a separate large bowl, whisk together the vegetable oil, brown sugar, eggs, and vanilla extract.
Add the dry mixture to the wet ingredients in 3 intervals stirring just until combined. Add the apples and pecans, stirring just until mixed. Spoon the cake batter into the prepared cake pan. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15-20 minutes before inverting.
In a small saucepan over medium heat, add the butter, brown sugar, and cream. Bring to a boil while stirring to dissolve the sugar. Remove from the heat and stir in the vanilla. Drizzle over the warm cake.
Notes
Peel, core, and cut your apples into chunks for bite-size pieces of apple with just a little bit of that great apple texture left after baking.
Grease and flour your bundt pan well. I like to use Baker’s Joy, but flour and butter work well too.
Because of the chunks of apple in this delicious cake, intricate bundt pans do not work very well, but a standard bundt pan works like a dream.
This cake is one of those recipes that tastes even better when made a day in advance. Let it cool completely before covering it and storing it in a cool section of the kitchen.
Nutrition
Calories: 580kcal | Carbohydrates: 68g | Protein: 5g | Fat: 33g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 323mg | Potassium: 190mg | Fiber: 3g | Sugar: 44g | Vitamin A: 198IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg
