The best apple cake you’ll find! This bunt cake is filled with spiralized apples, cinnamon and crunchy pecans–YUM! Now that it’s prime apple season, we’ll be baking quite a few of these.
I love how much interest in cooking my girls have shown lately. Not sure if it’s spending the quality time with Mama or the fun photo shoot if it’s for the blog. The other day, the twins were no where to be found and Gabby was SO excited to help me with this apple cake all by herself.
When you bring the kids in the kitchen, they learn so much–and patience is always needed. Once Gabby found out this was Grandma’s special recipe, she was ecstatic. It was so cute, I almost didn’t notice that she dumped 1 entire cup of flour on the floor. Remember, patience.
I remember coming home from school on fall days to the smell of this amazing cake. I can’t believe I haven’t shared this recipe yet! The original recipe calls for vegetable oil, but I substituted coconut oil. Feel free to use whatever you have on hand. I had my spiralizer out, so I decided to use that for the apples, but a regular box grater is fine, too!
I like to spiralized the washed apples, as is. I find the peel adds an extra texture to the cake. Notice I have 4 apples, not 3. This is because Gabby tends to eat the “apple spaghetti” while we’re cooking. 
The batter for this cake takes a little arm strength. Don’t be worried if it’s thick. That’s exactly how it needs to be!
- 2 cups sugar
- 1 cup coconut oil
- 1/2 cup applesauce
- 2 eggs
- 1.5 teaspoons vanilla
- 3 cups flour , sifted (I like Ultragrain from Costco)
- 1.5 teaspoons baking soda
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 3 apples , spiralized or grated with skin on
- 1 cup pecans
- Optional: powdered sugar to sprinkle on top of cake
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Preheat oven to 350º. Spray a bundt pan with cooking spray.
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In a medium sized bowl, sift 3 cups of flour. Add baking soda, cinnamon and salt.
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In a large bowl, mix sugar, coconut oil and applesauce over low speed with a hand mixer, until combined. (About 2 minutes).
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Add 1 egg at a time, mixing over medium speed. Pour in vanilla.
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Slowly add flour mixture into large bowl. Mix on low speed until just incorporated.
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Using a wooden spoon, stir in apples and pecans. Batter will be thick
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Pour into bundt pan. Bake for 55-60 minutes, until golden brown.
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Once baked, flip over on cooling rack. Sprinkle with powdered sugar.
If you don't use coconut oil, substitute canola or vegetable oil. Maple extract is also delicious instead of vanilla.
No need for candles after baking this cake, this makes the house smell fantastic! I sprinkle powdered sugar over the cake once it has cooled for about 10 minutes. You can also drizzle with caramel.
Have you tried Apple Cake before? Do you have a favorite dish your parents made in the fall?
Oh my goodness. That is absolutely the best cake recipe I’ve ever seen. I’m all about apple everything, and I actually have a slicer like that. It’s on!
This looks terrific. I love apple cake, partially because it tastes good and partially because it smells so good.
I have never had an apple cake before!! This looks so good, perfect for the fall weather!
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I’m not a baker but I really want to try this cake! It looks so easy and so beautiful. Not to mention apple is my husband’s weakness lol
I’m not a baker either–so this is totally for us! 🙂
That is very cool! I have always wanted to have a spiralizer but never thought of using it for apples!
Yes, the apples are our favorite. Perfect for oatmeal, too!
We love this cake! Can you make it a day ahead? And how would you store it?
Yay! So happy to hear this! Yes, you can make it ahead. I like to store in the fridge, then take it out 1-2 hours before enjoying.