Fresh Apple Cake with Cinnamon Glaze

one of the best recipes i know of.




this cake hits













we start with a batter that is a thick, stiff dough that doesn’t even look like it will cover all of the apples.



my sherlockian deduction is that the cake batter needs to be thick  -aka lacking enough liquid


because the apples produce so much liquid while cooking down


and that has to go somewhere-


otherwise it would be a huge soupy mess





the finished product is a very moist cake- too moist for some, actually


it kinda borderlines on a bread pudding consistency hidden under that beautiful glaze:





i’m able to whip this up in no time on a weeknight evening and have it ready for the next day



  • i fill my 2 cup pyrex to the brim with the apple pieces so it’s 3 cups-ish.
  • it’s vegetable/canola oil instead of butter so there’s no planning in advance to have room temperature butter.
  • i bet that you have all of these ingredients in your house- especially in fall when apples are in season.


there’s spice both in the cake and in the amazing cinnamon glaze on top-




so there’s no running away from the crispy fall feelings oozing from a slice of this cake




it is a great potluck dish that is sure to wow the crowd


-and it’s your choice whether or not you tell everyone just how easy it is.



just be sure to mention where you found the recipe, please 😉




one year ago: Raspberry Oat Bars


happy holiday baking!

Fresh Apple Cake with Cinnamon Glaze
cake recipe from:
  • 1 C vegetable oil
  • 2 C white sugar
  • 3 eggs, room temperature
  • 3 C AP Flour
  • 1 tsp baking soda
  • 2 tsp vanilla extract
  • 1 C chopped nuts (pecans, walnuts, your choice)
  • 3 C peeled/cored/chopped apple- 2-3 medium crispy, crunchy apples
  • 2-3 C powdered sugar
  • 1 tsp cinnamon
  • splash of water
  1. preheat oven to 350 degrees F and grease a 9x13 pan. set aside
  2. in stand mixer, combine oil and sugar
  3. then add eggs and vanilla. combine well.
  4. on low, stir in flour and baking soda
  5. remove from stand mixer and stir in nuts and apple chunks
  6. pour batter into prepared pan.
  7. bake 45-50 minutes until toothpick comes out clean
  8. cool cake completely before frosting
  9. when ready, combine powdered sugar with cinnamon and then a splash of water. it should be a stiff glaze.
  10. drizzle/pour glaze onto cake.
  11. store glazed cake covered over top with saran wrap and in fridge for about a week. it would be fine at room temperature if needed too.





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{ 3 comments… add one }
  • Julie September 21, 2015, 5:55 pm

    This recipe sounds really good — would it work as cupcakes? I need something for a large crowd.

    • Jen September 22, 2015, 8:09 am

      Hi Julie- that’s a great idea! I have not tried it before but am probably going to soon now. Let me know when you try it and how it goes!


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