This apple pie cake recipe is packed with delicious fresh apples and topped with a brown sugar icing that’ll knock your socks off. The cake is moist, light and flavorful and the glaze is irresistible and made in a bundt pan. It is a family favorite, super easy recipe and is a great dessert option for parties!
Why This Recipe Works
Today is the first day this year that screams fall. The leaves are whipping around outside my window, I’m working next to a cozy fire and my house smells like apples, eeek! This apple pie cake came out of my oven just a few hours ago and it turned out more perfectly than I ever could have imagined.
It is moist and yummy and tastes like the most perfect combination of cake and homemade apple pie. The brown sugar icing that gets drizzled over the top complements it perfectly and makes “just one bite” turn into an entire massive piece (or two). This apple bundt cake is the perfect dessert to bring to a fall party because, well, apples are involved and it is also a super easy to prepare.
My love for bundt cakes has exploded (see: Strawberry Bundt Cake and Chocolate Raspberry Bundt Cake) because they are EASY, fool-proof and pretty. Below are a few tidbits about bundt cakes.
If you don’t have a favorite bundt pan, you can check out this one from Cuisinart! I like using steel in my kitchen, knowing it is a good baking pan for many years to come. Enjoy the baking experience, knowing it will release easily when you’re ready to put it on your serving plate. The built-in handles on the side make it easy to grasp and move around.
Recipe Ingredients
Lemon – When you chop and peel apples, fill a large bowl about half with cool water and squeeze the juice of 1/2 lemon into it. The lemon juice will keep them from getting brown while prepping them for the recipe.
Apples – Use medium baking apples such as honeycrisp, gala, golden delicious, jonagold or granny smith.
Walnuts (optional) – Adding a half cup of chopped walnuts would deliver a delightful (soft) crunch and flavor to your cake. You could incorporate them into the batter after adding your apples or sprinkle them over the icing so they stick to the top of the cake.
How To Make Apple Cake That Tastes Like Apple Pie
Make The Cake
Preheat the oven to 350 degrees F and generously spray a 12-cup bundt can with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with an electric mixer), combine the wet ingredients: butter, oil, sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.
In a separate bowl, combine the dry ingredients: all purpose flour, baking powder, salt and cinnamon. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the 3 cups of apple slices.
Pour batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the pan for 10 minutes. Use a butter knife to loosen cake from edges of pan and carefully invert onto a serving plate so it holds its cake form. Allow to cool completely.
Make The Icing
In a medium saucepan, combine the butter, brown sugar and milk. Heat over medium, stirring, until butter is melted and mixture is smooth. Remove from the heat and add the vanilla and confectioner’s sugar. Whisk until creamy and free of lumps. Let sit for 10 minutes.
Assemble The Cake
Whisk the icing again until it is creamy and drizzle over the cooled cake. Cut into pieces and serve!
Recipe Notes
- Keep apples from browning – When chopping and peeling the apples, fill a large bowl about half with cool water and squeeze the juice of 1/2 lemon into it. The lemon juice will keep your apples from getting brown while you get them prepped for the recipe.
- Use an apple corer/peeler if you have one to make this process go quickly. If you don’t have one, use a potato peeler and a knife to get the job done. Place them into a water-lemon juice mixture as you work. I have fallen IN LOVE with my dear apple peeler and corer. If a lot of apples go through your kitchen, you absolutely must consider buying one. It’s the most magical tool in my kitchen!
- Serve with a scoop of creamy vanilla ice cream, whipped cream or both!
- This cake can be baked in a springform pan or square pan, as well. Cook times may vary.
- Spread a can of apple pie filling over the top of the cake batter just before baking for an added touch of delicious.
- For an extra burst of flavor, add 1-2 teaspoons of apple pie spice if you have it on hand.
- Store leftovers wrapped in aluminum foil or plastic wrap or placed in an airtight container in the fridge for up to 5 days. At room temperature it will remain fresh for 3 days.
Can You Make Any Cake In A Bundt Pan?
In most cases, you should be able to successfully turn a layer cake recipe (two 9-inch round pans) into a bundt cake. Pound cakes, as well as other dense/moist cakes, turn out great when baked in bundt pans.
How To Keep A Bundt Cake From Sticking To The Pan?
Releasing cakes from a bundt pan is my least favorite part of making these yummy desserts. But one way to make it easy is by simply preparing a head of time. How? Generously coat the pan with cooking spray before adding the batter.
Also, don’t skip this step. Let the cake cool for 10-15 minutes before trying to remove it from the pan. A hot cake will break apart easily and a totally cooled cake may stick to the sides. When you are ready to remove it, gently slide a butter knife along the edges to help loosen it from the sides.
Invert onto a plate, and slowly remove the pan from the cake. If you have small chunks that stick to the pan, no worries! Carefully remove them with a knife and press them back onto the cake before glazing (nobody will ever know). It’s like a scrumptious puzzle!
What Types Of Apples Are Good For Baking?
I recommend using a variety of apples and at the very least, use two kinds: one sweet and one tart. My favorite combo is Honeycrisp and Granny Smith apples.
Sweet/Softer Apple Brands
- Fuji
- Honey crisp
- Red Delicious
- Golden Delicious
- Cortland
- Gala
Tart (or a little Sour) Apple Brands
- Granny Smith
- McIntosh
- Ida Red
- Braeburn
- Empire
- Jonathan
FAQ About Apples
Good news! Apples are very good for you! Apples are high in dietary fiber and pectin found in the peels of the apples. One medium apple contains approximately 95 calories.
Dogs can eat apples, as they are a nutritious snack for dogs. They are an excellent source of vitamin C, helping immunity and providing other benefits.
Apples do not align with a keto diet. One medium apple contains more than 20 g of carbs, making it too carb-heavy for this low-carb eating plan.
Apples can be frozen! They can be frozen whole for up to 9 months, or prepare applesauce, pie filling or entire pies and freeze them that way instead.
When baking with apples, use a variety of apples. At the very least, use two kinds: one sweet and one tart. My personal favorite combo is Granny Smith apples and Honeycrisp apples.
Apple Recipes For Fall
- Appledoodles – These cookies are a fun twist on the classic snickerdoodles! Great way to use up apples in the fall!
- Easy Homemade Crockpot Applesauce – A kid-worthy snack that is fun to prepare because it’s so easy to make. Use an assortment of green and red apples and you’ll have a flavorful snack you can enjoy; better than the store stuff!
- Apple Coffee Cake – This is the best Apple Coffee Cake recipe you’ll find. Enjoy as an indulgent breakfast treat or an any-time snack or dessert!
- Salted Chocolate Caramel Apples – Sprinkling of sea salt and a bit of chocolate turns Caramel Apples into an extravagant dessert.. Salted Chocolate Caramel Apples!
- Apple Carrot Cake Muffins – Apples and carrots create the most delicious little muffin you could ever imagine. These babies are moist and yummy and will not last long in your kitchen. Great as a snack, breakfast or dessert!
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Apple Pie Cake Recipe
Equipment
- bundt pan
Ingredients
APPLE CAKE
- 1/2 cup salted butter softened
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 3 eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 3 cups apples peeled, cored and chopped
BROWN SUGAR ICING
- 1/4 cup salted butter cut into chunks
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup confectioners sugar
Instructions
MAKE THE CAKE
- Preheat the oven to 350°F and generously spray a 12-cup bundt can with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, oil, sugar, eggs and vanilla and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking powder, salt and cinnamon. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the apples.
- Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Use a butter knife to loosen cake from edges of pan and carefully invert the cake onto a serving plate. Allow to cool completely.
MAKE THE ICING
- In a medium saucepan, combine the butter, brown sugar and milk. Heat over medium, stirring, until butter is melted and mixture is smooth. Remove from the heat and add the vanilla and confectioner’s sugar. Whisk until creamy and free of lumps. Let sit for 10 minutes.
ASSEMBLE THE CAKE
- Whisk the icing again until it is creamy and drizzle over the cooled cake. Cut into pieces and serve!
Notes
- Keep apples from browning – When chopping and peeling the apples, fill a large bowl about half with cool water and squeeze the juice of 1/2 lemon into it. The lemon juice will keep your apples from getting brown while you get them prepped for the recipe.
- Serve with a scoop of creamy vanilla ice cream, whipped cream or both!
- This cake can be baked in a springform pan or square pan, as well. Cook times may vary.
- Spread a can of apple pie filling over the top of the cake batter just before baking for an added touch of delicious.
- For an extra burst of flavor, add 1-2 teaspoons of apple pie spice if you have it on hand.
- Store leftovers wrapped in aluminum foil or plastic wrap or placed in an airtight container in the fridge for up to 5 days. At room temperature it will remain fresh for 3 days.
I made this and…YUM! Very easy, very moist very appreciated!
I did add more cinnamon than you said, but I’m a rebel.
And I added some maple syrup to the icing because, well…Fall. And apples. And that whole rebel thing.
But this is a keeper!
Ed
Thanks Ed! I’m glad to hear it. If you aren’t in our Facebook – Pip and Ebby baking group – you should be! The month of October has a baking challenge with 2 $20 gift cards up for grabs for people who post a picture of their recipe from Pip and Ebby and this month’s theme is Sauce, Frostings and Fillings. That icing would certainly qualify!