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Fresh Apple Bundt Cake

Update: I won first place for this cake at the 2012 state fair!

This is my most requested recipe and the only one I’ve ever purposely not blogged.  It has always been raved over to such a degree that I felt it was the best weapon in my dessert arsenal and, just like I used to keep the name of the perfume I wore secret so I could be special and no one else would smell like me, I wanted to keep this to myself as well so I could be the only person supplying the joy it induced.  (OK so it’s available on Paula Deen’s website, but no one had to know that! Teehee!)  I’ve now come to my senses and realized joy should be shared on a much wider plane.  I think if everyone made and shared this recipe, the world would be a happier place.  And who am I to keep us from achieving world peace?!

Fresh Apple Bundt Cake

Printable recipe
Printable recipe with picture

Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
3 eggs, beaten
1 1/2 cups vegetable oil
1/4 cup orange juice
1 tablespoon vanilla extract
3 cups peeled and finely chopped apples
1 cup shredded coconut
1 cup chopped pecans


Glaze
1/2 cup (1 stick) butter
1 cup sugar
1/2 cup buttermilk
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Grease and flour a 10” bundt cake pan.  Set aside.

For the cake: in a large bowl, whisk together the flour, sugar, baking soda, salt & cinnamon. Add the eggs, oil, orange juice, flour, baking soda, salt, cinnamon and vanilla extract and mix well with a whisk. Fold apples, coconut, and pecans into batter.
Pour the batter into the prepared pan and bake until a tester comes out clean, about 1 1/2 hours.

Shortly before the cake is done, make the glaze: Melt the butter in a large saucepan, stir in the sugar, buttermilk, and baking soda, and bring to a good rolling boil, stirring constantly. Boil for 1 minute. Pour the sauce over the hot cake in the pan as soon as you remove it from the oven, making sure that it runs down the sides & middle to soak. Let stand 1 hour, then turn out onto a rack to cool completely.

Recipe source: Paula Deen

This cake will stay fresh in the fridge up to a week–the glaze really helps it retain its moisture perfectly.  It also freezes extremely well.  Wrap the cake in several layers of plastic wrap before freezing.  If you plan to keep it in the freezer longer than a week or two, I would put a couple layers of foil over the plastic wrap.  To thaw, remove all wrapping and let sit at room temperature overnight in a container.

It’s very important that you don’t let all the sauce sit on top.  Spread it around, making sure it goes down the sides and down the middle of the pan so that it is all covered and soaks in evenly. (Your pan will not be this full unless you’re like me and can’t resist putting in some extra apples.)


This was a best seller at the Flying Pig last fall and I just got another order today from someone who just couldn’t wait until October to get another!

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

26 responses »

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  5. ANOTHER WINNER!! I AM ADDICTED TO YOU SITE AND RECIPES. NOT MANY PEOPLE IN MY COUNTRY ACTUALLY KNOW THAT YOU CAN MAKE A CAKE WITH APPLES OR CARROTS AND WHEN I OFFER SOME … CAKE TO THEM,THEY USUALLY LOOK AT ME FUNNY.THOSE SAME PEOPLE LEAVE MY HOME ALL SMILES AND ALWAYS RAVE ABOUT THE CAKES I MAKE. THANK YOU VERONICA. GOD HAS TRULLY BLESSED US BY PUTTING YOU ON THIS EARTH SO THAT WE CAN ENJOY PERFECTION EVEN JUST WITH A PIECE OF CAKE

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    • Fallon, you know the way to my heart! This gave me tears in my eyes and touched me deeply. I’m so glad I could help you bring some cake perfection to your friends and family. God bless and keep you.

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  6. Apple cake recipe sounds great, can’t wait to try it, just one question. What are the best tasting apples for this recipe or which do you recommend?

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    • That probably depends on your own preference. I usually use a mix of sweet apples with no tartness to them (like gala, braeburn, honecrisp, rome) b/c that’s what I like. Just steer clear of red delicious apples as they get a bad texture when baked.

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  7. Oh.My.Goodness! This looks absolutely wonderful. And to think I would never had stumbled upon your blog had Faith not posted a link about the bake sale. And then I wouldn’t have found this had I not drooled over (and clicked on) the cinnabon caramel corn recipe. The Lord certainly works in mysterious ways! I have a bunch of granny smiths and pink ladies we pick from our trees to use (I have enough canned apples and applesauce to last for a while…). This cake looks like just the ticket! Thanks!!

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  8. Hi! Not a huge coconut fan…is this overwhelming in the recipe?

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    • Perhaps I’m not the best judge of this, as I do like coconut, but I do not feel it is overwhelming at all. I have a cousin who does not enjoy coconut in recipes but she tried this cake and was surprised because she loves it. I don’t know if it will be the same for you, but I hope so.

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  9. Pingback: Award-Winning Pumpkin Bread | Veronica's Cornucopia

  10. Veronica, I am so happy that I tried this recipe last weekend. It was huge hit with my guests. It was wonderful. As a matter of fact I decided to give it another try for my guests this evening. This will be my go to treat for this fall. It is delish. Thank you so much.

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  11. By the way, I can’t imagine leaving this cake in the fridge for a week. That’s not going to happen in my house.

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  12. Pingback: Apple, Coconut and Pecan Bundt Cake

  13. Thank you! I saw your recipe awhile ago, finally had a chance to make it for a friends birthday today. Amazing. And the smells in the house while it cooked were equally as amazing! Much gratitude!!

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  14. Hi Veronica! Just found your Blog today & I LOVE IT! You are just so clear on all you say on recipes! Thanks! I just baked your Apple Bundt Cake but i have a concern: The sauce or Glaze won’t go down the sides cause the cake is hitting the sides & the middle got full..so hope it soaks it in like you say its supposed to! Can’t wait to eat some tomorrow for church Pot Luck!

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  15. Hi Veronica, I would love to try this cake but I am allergic to eggs. What can I use instead of eggs? If anybody knows please reply, would really appreciate it.
    Thanks!

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    • I’m sorry, Dee, the only experience I have with eggless cakes are “Wacky Cakes.” I have several variations on my blog, but none have apple in them. I wish I could help you out!

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  16. can I use less oil in this cake?
    I would like to try it but I can not eat all that much fat it look so good.

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    • You might be able to replace up to half the oil with applesauce. It will probably change the cake, but I’ve heard many people have good results with this. Let me know how it works for you.

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  17. For an eggless cake use Egg Replacer. It’s a white powder that you mix with water (instructions on the box). You can generally find it at your local health food store. Vegans use it frequently in their baking.

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