This Fresh Apple Cake is moist, delicious, and full of flavor and texture! Crunchy pecans, a sweet caramel glaze, and chunks of apple in the tender cake make for a perfect combination! If you’re looking for the perfect dessert to serve this fall, this is it!
It's finally starting to feel a tiny bit like fall here in Mississippi and I've been dying to start baking things that smell and taste like "fall". Does that sound silly? I hope not... because this Fresh Apple Cake with Caramel and Pecans fit the bill in every way! It just screams "fall"!
Most of you probably know that I don't bake from scratch very often, but this recipe was so easy to pull together and it was worth every minute of my time. It's delicious, wholesome, loaded with texture and not too sweet. There's the crunchy on the outside, with chunks of apple on the inside and it's a super moist cake!
It's also better for you than many cake recipes because there is no vegetable oil in the cake! Instead, it's been completely replaced by Mott’s® Original Applesauce from Walmart. And I have to tell you - you won't miss the oil at all!! Alrighty... are you ready to get started? Here's what you'll need:
Fresh Apple Cake
- 1 ½ cups Mott’s® Original Applesauce
- 2 cups sugar
- 3 large eggs
- 3 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 tsp. cinnamon
- 2 tsp. vanilla extract
- 3 cups fresh apples, cut into small cubes (I used 2 large Granny Smith apples)
- 1 cup chopped pecans + a extra for garnish
- ½ cup caramel sauce, optional (click here for homemade caramel sauce recipe)
I love that every ingredient in this cake is a staple in our home and you can find it all at Walmart!
Start by preheating your oven to 350°F. Then in a large mixing bowl, blend the Mott’s® Applesauce, sugar, and eggs together until smooth.
Then add the flour, baking soda, salt, and cinnamon, then mix again until well combined.
Next, add in the vanilla extract and mix again.
If you haven't already, chop your apples, then mix those and the nuts into your batter.
Last, prepare a bundt pan. I spray mine with cake pan release or you could use a homemade version. Pour the batter into the pan then spread it out evenly.
Bake for 1 hour and 15 minutes. The outside will be browned and crispy - the inside soft and moist!
After it's baked, flip it out onto a cake plate to cool, then drizzle with caramel sauce and garnish with more chopped pecans. If you can, enjoy this straight out of the oven... it is ah-mazing when it's warm!!!