Martha Stewart Apple Spice Cake

Martha Stewart apple spice cake is an easy Bundt cake made with Granny Smith apples, cinnamon and crunchy mixed nuts, ready in 1 hour 50 minutes. It's a cozy apple dessert recipe for fall gatherings, Thanksgiving or Sunday brunch, and it's a moist, make-ahead cake with caramel sauce.

Beat the oil, sugar and eggs on high speed until the mixture turns pale lemon yellow, because that is what gives this cake its tender crumb. Stop too early and the batter stays dense, so the finished cake bakes up heavy instead of moist.

The recipe uses 1 1/3 cups of vegetable oil instead of butter, which keeps the crumb moist for days. It also has you shake the sifted dry ingredients in from a folded parchment sheet, so the flour lands in gradually without lumps or a cloud of dust.

Martha Stewart Apple Spice Cake

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

10

servings

Prep time

20

minutes

Cooking time

1

hour 

30

minutes

Calories

640

kcal

A big Bundt packed with tender chunks of tart apple, warm cinnamon and an optional handful of nuts. The oil-based batter bakes into a moist, dense crumb that soaks up a drizzle of caramel sauce.

Ingredients

• 1 1/3 cups vegetable oil
  

• 3 cups all-purpose flour
  

• 1 tablespoon ground cinnamon
  

• 1 teaspoon baking soda
  

• 1 teaspoon salt
  

• 2 cups sugar
  

• 3 large eggs
  

• 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
  

• 1 cup chopped assorted nuts, such as pecans and walnuts (optional)
  

• 1 teaspoon pure vanilla extract
  

• Caramel Sauce
  

• Nonstick cooking spray with flour
  

Directions

• Prep the pan: Preheat the oven to 350 degrees and spray a 12-cup Bundt pan with nonstick cooking spray with flour. Set it aside while you make the batter.
• Sift the dry ingredients: Working over a large sheet of parchment paper, sift together 3 cups flour, 1 tablespoon cinnamon, 1 teaspoon baking soda and 1 teaspoon salt. Then gather everything into the center of the sheet and set it aside.
• Beat the wet ingredients: In a mixer bowl fitted with the paddle attachment, combine 1 1/3 cups vegetable oil, 2 cups sugar and 3 large eggs. Mix on high speed until the batter turns lemon yellow.
• Add the flour: Fold the parchment in half lengthwise to make a chute. With the mixer on medium speed, gradually shake in the dry ingredients until just incorporated.
• Fold in the apples: Add 3 cups of cored, 1/2-inch Granny Smith apple pieces and, if you like, 1 cup chopped mixed nuts. Mix to combine, then add 1 teaspoon vanilla extract and mix until it disappears into the batter.
• Bake the cake: Pour the batter into the prepared pan and bake for 75 to 90 minutes. It's done when a cake tester inserted in the center comes out clean.
• Cool and unmold: Remove the cake from the oven and cool it slightly on a wire rack. Then invert it onto the rack and turn it right-side up to cool completely.
• Serve with caramel: Once the cake is completely cool, slice it and drizzle each piece with caramel sauce. A scoop of vanilla ice cream on the side goes well with it.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Nordic Ware Anniversary Bundt pan, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this cake without the nuts?

Yes, the nuts are optional, so you can leave them out and the cake bakes the same way. If you want a bit of crunch without nuts, I'd stir in a handful of raisins or just serve it with extra caramel.

How long does apple spice cake keep?

Wrapped well or kept in an airtight container, it stays moist at room temperature for about 3 days. Keep it in the fridge for up to a week, and bring slices back to room temperature before serving.

Can I bake this ahead for a party?

It's a great make-ahead cake because the oil keeps the crumb moist. Bake it a day before, cool it completely, wrap it, and add the caramel sauce just before serving so the top doesn't get soggy.

Do I need a Bundt pan for this recipe?

A 12-cup Bundt pan is what the recipe calls for, since the batter is heavy and needs room to bake evenly. A 10-inch tube pan works too, but check for doneness a little earlier.

Why did my cake come out dense or stick to the pan?

A dense cake usually means the oil, sugar and eggs weren't beaten long enough, so mix until the batter is lemon yellow. Sticking comes from skipping the pan prep, so spray every groove well with the flour-and-oil cooking spray.