Uncle Bob’s Fresh Apple Cake
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If you’re looking for a delicious homemade apple cake, then Uncle Bob’s Fresh Apple Cake is the recipe you want. This cake is loaded with fresh apples, cinnamon, and walnuts and drizzled with a sweet glaze.
Do you have a favorite apple? I love the Honeycrisp variety and the classic Golden Delicious apples. But when it comes to baking, the Granny Smith is the one I lean towards. Crisp, tart, and holds together wonderfully in a pie or in a cake, like this fresh apple cake.
I have a confession – I love watching Paula Deen cook, it’s entertaining. I rarely make her recipes as most of the classics are just way too high in all things not-good-for-you. Her newer recipes are lighter and healthier so I’m going to give them a go. That being said, this cake is utterly, sinfully delicious. Calories don’t even exist when you bite into this cake that is loaded with fresh baked apples, cinnamon, and walnuts – and a sweet glaze drizzled over it all. Have a slice for breakfast, snack, dessert, or even a meal (I won’t tell.)
I don’t know who Uncle Bob is, but his cake is scrumptious!
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Uncle Bob's Fresh Apple Cake
Ingredients
- 3 cups diced Granny Smith apples about 2 apples
- 1 cup chopped walnuts
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 1 ¼ cups vegetable oil
- 3 eggs
- 1 cup confectioner's sugar
- 2 tbsp honey
- 2 tbsp milk
- ¼ cup chopped walnuts
Instructions
- Preheat the oven to 325 degrees. Lightly grease a Bundt pan or tube pan.
- In a medium bowl, mix together the apples, walnuts, vanilla and cinnamon, set aside.
- In another bowl, whisk or sift together the flour, baking soda and salt, set aside.
- Using a stand mixer or a handheld mixer, beat the sugar, oil and eggs in a large bowl.
- Gradually add in the dry ingredients, mixing well after each addition.
- Using a wooden spoon, fold in the apple mixture.
- Pour the batter (it will be thick) into the prepared pan and bake for 1 hour and 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
- While the cake is cooling, prepare the glaze: Add confectioner’s sugar, honey and milk to a small bowl and stir until smooth.
- Drizzle the cooled cake with the honey glaze, sprinkle the ¼ cup chopped walnuts on top of the cake, and then allow the glaze to set a few minutes before serving.
- Store the cake in a covered container or wrapped tightly and place in refrigerator. Can be stored for 3 to 5 days for best freshness.
- Recipe from Paula Deen.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
