Skip to main content New<> this month
Get the Allrecipes magazine

Fresh Apple Cake by MeMom

Rated as 4.17 out of 5 Stars
28

"I store my cake in a plastic cake carrier turned upside down. The icing will run off, therefore a regular cake plate will not work unless you have one with high sides. This cake is much better the day after. It is so very moist. It is even better if you put your slice in the microwave for 10 seconds to just have it warm. My family would disown me if I did not have this cake for holiday get-togethers. Nothing better with a cup of coffee."
Added to shopping list. Go to shopping list.

Ingredients

2 h 20 m servings 745
Original recipe yields 12 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan.
  2. Mix 3 cups all-purpose flour, white sugar, baking soda, cinnamon, allspice, salt, cloves, and nutmeg together in a bowl.
  3. Beat eggs in a separate large bowl; add vegetable oil, buttermilk, and 1 tablespoon vanilla. Beat until smooth. Pour egg mixture into flour mixture; stir together with a large spoon. Fold apples and pecans into batter. Pour batter into the prepared pan.
  4. Bake in the preheated oven until a knife inserted in the center of the cake comes out clean, 60 to 75 minutes. Cool cake in pan.
  5. Cook and stir margarine and brown sugar together in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Add 2 tablespoons flour; stir constantly until combined. Stir in milk and 1 tablespoon vanilla. Cook and stir until thickened, 5 minutes.
  6. Invert cake onto a plastic cake carrier or container; poke holes over entire cake using a knife. Pour hot icing over entire cake. Pour any remaining icing into the center of the cake. The icing will absorb into the cake overnight.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 745 calories; 38.1 95.4 8.4 51 449 Full nutrition

Explore more

Reviews

Read all reviews 6
  1. 6 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This was a hit! I regularly make dessert for a friend's card club and after at least two years of baking for them, this was their favorite. The cake was moist and flavorful but the icing is trul...

Most helpful critical review

I've made this recipe twice exactly as printed and our family had the same reaction twice. The cake was okay (nothing special), but the "frosting" was awful. It kind of tasted like diluted sweet...

Most helpful
Most positive
Least positive
Newest

This was a hit! I regularly make dessert for a friend's card club and after at least two years of baking for them, this was their favorite. The cake was moist and flavorful but the icing is trul...

I've made this recipe twice exactly as printed and our family had the same reaction twice. The cake was okay (nothing special), but the "frosting" was awful. It kind of tasted like diluted sweet...

We love this version of fresh apple cake. I didn't change a thing! That is until I poured a quarter cup of bourbon in the leftover half just as an experiment. Awesome! It is more crumbly that wa...

The cake was good. Easy to make and came out of the bundt pan easily. But, contrary to other reviewers, I did not care for the frosting. It did not really soak into the cake that much. I would j...

Got a Bundt pan for my birthday and decided to try it out. Chose this cake due to simple ingredients. I made a few changes to the recipe but it still came out wonderful. I did not have pecans, s...

I made this cake for Thanksgiving this year. I'm a beginner baker but this was easy and turned out great. Moist and the icing was really good. I didn't have any allspice so I just added more ...