You simply cannot go wrong with this apple cake! It uses three whole cups of chopped, peeled apples. We like to use a variety of apples for baking—Granny Smith, Gravenstein, Fuji, Jonagold. That way you get more complex flavors from the various apples in the cake. For more information on which apple varieties are best for baking, check out our Guide to Apples.
The Secret Ingredient
The secret ingredient for this cake, that you wouldn’t expect to find in an apple cake, is … wait for it…. …coconut! We add a cup of sweetened, shredded coconut to the apple cake batter, which not only makes this apple bundt cake more moist, it adds wonderful texture as well. Many thanks to my dear friend Marjorie for passing along this wonderful cake recipe from Mrs. Paxton of Lexington, Virginia.
More Delicious Apple Cakes
Apple Upside Down Cake Grain-free Apple Honey Cake Apple Coffee Cake Applesauce Spice Cake
1 1/2 cups vegetable oil 2 cups sugar 3 large eggs, slightly beaten 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon vanilla extract 1 teaspoon salt 1 teaspoon cinnamon 3 cups peeled, cored, and chopped apples (varieties that are good for baking, such as Granny Smith, Gravenstein, Fuji) 1 cup sweetened shredded coconut 1 cup chopped nuts, walnuts or pecans
For the glaze:
4 tablespoons unsalted butter 1 cup brown sugar 3 tablespoons milk
Add dry ingredients to the wet mixture in thirds, beating to incorporate after each addition. Mix in the vanilla, apples, coconut, and chopped nuts. Prick all around the top of the cake with a fork so that when the glaze is applied it easily seeps into the cake. Place the cake on a serving dish. Use a pastry brush to apply the glaze liberally around the surface area of the cake, or use a spoon to dribble the glaze on the cake. Did you love this recipe? Give us some stars below!
