Delicious and moist, this cake is filled with apples, cinnamon and nuts! It’s a great addition to any brunch, or to pair with a cup of coffee on Saturday morning! Topped with a drizzle of honey icing for the perfect treat.
We love comfort food, and apple cake is a perfect example. If you have extra apples on hand be sure to give our Apple Dumplings a try, and top them with a scoop of homemade vanilla ice cream.
Paula Deen’s Apple Cake
I owe this recipe to Paula Deen who claims to owe it to her Uncle Bob. It’s filled with fresh Granny Smith apples sweetened with cinnamon, and an out-of-this-world honey glaze.
The walnuts add a perfect crunch!
Paula Deen makes a delicious banana pudding recipe, so I knew I would love this cake too!
- Perfectly sweetened apple cake (with chunks of fresh apples).
- Bundt cake for beautiful serving.
- A touch of honey in the icing is a flavorful complement to this fall cake.
You’ll never find me turning away an opportunity to bake (and eat) more instant pot apple cake, so when I saw this recipe I knew I had to try it.
Love apples for breakfast? Try our apple cinnamon rolls next!
Ingredient Notes
- Apples – Fresh apples (not apple pie filling or canned). Peel, core and dice the apples before making the cake.
- Walnuts – Pecans can be substituted. Toast the nuts first for best results. This cake would be tasty without the nuts too, if you need it to be nut free.
- Honey – Maple syrup works as a substitute but (obviously) will give the cake a maple flavor–also delicious! You could also substitute agave nectar for a more mild flavor.
Step by Step Instructions
STEP 1. Divide ingredients into bowls
I get everything ready by dividing three combinations of ingredients into separate bowls.
In one bowl, toss the apples with walnuts, vanilla extract and cinnamon. In another bowl, sift together the flour with kosher salt and baking soda. In the third largest mixing bowl, beat the sugar with eggs and oil.
STEP 2. Make the batter
Now, add the flour mixture to the egg mixture, beating well until combined. Fold in the apple-walnut mixture.
STEP 3. Bake
Pour the batter into a greased bundt pan (or use my homemade cake release) and bake for about 1 hour and 30 minutes. For dark pans, you may need less time!
Let the cake cool in the pan completely, then turn it out on a cake plate.
STEP 4. Make the glaze
Combine the powdered sugar, honey and milk in a bowl or glass measuring cup and whisk until totally smooth.
Drizzle the honey glaze over the cooled apple cake. Slice and enjoy!
Recipe FAQs
Granny Smith are far and away my favorite apples for baking! If you don’t have any and can’t get them, choose the next tartest option for best flavor, such as Pink Lady.
A standard bundt pan (holds 12 cups of batter) or tube pan is preferred.
Use a long cake tester, inserted into the cake. If it comes out clean, your cake is ready to come out of the oven. This could take anywhere from 80 to 100 minutes, depending on your oven, environment and the color of your cake pan.
Keep it covered in the fridge–a cake plate with a cover works great to store the cake. It will keep well for up to 3 days. I love the way it tastes cold from the fridge!
More Dessert Recipes
- Apple Spice Muffins
- Apple Crumble Recipe
- Apple Cake in the Crockpot
- Caramel Apple Cinnamon Roll Cake
- Apple Hand Pies
- Apple Pie Doughnuts
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Apple Cake with Honey Glaze
Ingredients
For the Cake:
- 3 cups diced apples
- ½ cup chopped walnuts
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 ¼ cups vegetable oil
- 3 large eggs
For the Glaze:
- 1 cup powdered sugar
- 2 Tablespoons honey
- 1 Tablespoon milk
Instructions
- In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.
- Using an electric mixer beat the sugar, oil, and eggs in a large bowl. Add in the dry ingredients and beat until completely combined. Fold in the apple mixture.
- Scrape the batter into a lightly greased Bundt pan or tube pan.Bake in a 325 degree F oven for 1 hour and 30 minutes or until a tester inserted into the middle of the cake comes out clean (for dark pans it may be a little shorter).
- Allow the cake to fully cool in the pan, about 1 hour, and then turn it out onto a plate.
- For the glaze, add all the ingredients to a small bowl and whisk until smooth. Drizzle over cooled cake.
- Store covered cake in refrigerator for up to 3 days.
- Drizzle the apple cake with some of the honey glaze, serve and enjoy!
Notes
- What kind of apples should you use for baking? Granny Smith are far and away my favorite apples for baking! If you don't have any and can't get them, choose the next tartest option for best flavor, such as Pink Lady.
- What kind of pan do you need to make this? A standard bundt pan (holds 12 cups of batter) or tube pan is preferred.
- How can I tell when the cake is ready? Use a long cake tester, inserted into the cake. If it comes out clean, your cake is ready to come out of the oven. This could take anywhere from 80 to 100 minutes, depending on your oven, environment and the color of your cake pan.
- How should you store this apple cake? Keep it covered in the fridge–a cake plate with a cover works great to store the cake. It will keep well for up to 3 days. I love the way it tastes cold from the fridge!
Nutrition
This best-ever Apple Bundt Cake with honey glaze never fails to impress. Save this recipe for your next autumn brunch gathering. . . or just to share with all the apple dessert lovers in your life!
I thought I had it wrong so I added a bit more oil and it came out fine. My husband told me that it was better than his grandmother’s recipe.
I took the cake out at 1 hr 15 min and it was definitely done. I’m hoping it’s still moist. I use a gas oven but it sounds like everyone’s cake was done sooner. Can’t wait to try once cool!
Is the batter supposed to be thick like cookie dough?
It is a very thick batter. I was a bit worried Paula Deen had her measurements wrong 🙂
I made the glaze and it’s super thin compared to your picture. Did you make double the glaze for the picture or do something different? Any suggestions?
Hmmm, not sure. You can add some extra sugar to thicken it up!
This is a great cake recipe. Made one for guests after couple days had to make another one. Also baked one for one of the guest to take home. Making another one for ladies night out. It’s also a easy recipe. Did not do the glaze I forgot but I just said I saved a few calories:)
omg, i have to – HAVE TO – try this recipe. the one and only thing i can remember my paternal grandmother being able to do well was an apple bundt cake. unfortunately, the recipe was lost with the onset of dimentia (she began subbing apple sauce for the sliced apples since “they end up as mush anyway”) and her passing. i’ve been searching for a recipe that seemed similar to hers for ages and this one is the closest thing i’ve found. thank you!!!
Hi Pam,
I hope this comes close!!!
I actually pinned the Paula version of this cake and was going to make it but never did. I saw yours this morning on facebook and knew I had to make it. I have only red delicious apples at the moment, so I may have to just get over the fact they aren’t Granny Smith and use them. Also, I noticed from the original recipe you decreased the vanilla and cinnamon. Was that a personal preference?
It was just a personal preference. I made it the first time exactly like her version. The second time I tweaked it just a little bit.
Im really really sorry about your tree uncle bob, it was a nice tree and i loved it too. However I really need more of that yum yum cake for my tum tum cuz im really hungry and i love your cake so much please mail me a slice already i cant cook and i love your cakes please make more and mail a slice no a big cake to me please sorry bout your tree it was nice and tasty apples on it yum bye bye thanks i love you
Made this cake today. Absolutely delicious!!!! I used the dark bunt pan and it only took 1 hr 10 min at 160 fan forced oven.
Why are you using so much sugar?
3cups flour and 3 cups sugar in this recipe.
You tastvonly sugar. In Europe we use1/3 less sugar tast much better.
Not so sweet.
Sorry I had had to write this the picture looks great.
But I getcdisapointed with all that sugar. I think I going to try it with 1/3 less sugar.
You will hear from me how it tast.
Bye, bye,
Ruth
I want to make this for my church group next month. Do you think I could make this in a 9″x13″ pan? Should I decrease the cooking time?
I’m totally obsessed with apples. I have one AT LEAST once a day. This cake sounds DELICIOUS!
This cake looks so delightful! What wonderful flavors 🙂
That is so heart breaking about your tree!!! However the Cake still looks amazing!
Holy Freaking Amazingness! I could buy my head in this. Not a pretty picture but wow. I can’t wait for all the fall recipes!!!
Wow, What a delicious chunky cake, I would love a piece right not. Come fall I am making this for sure. Pinning 🙂
Thank you Miryam! I love fall recipes!
I’m so sorry about your trees. To loose a tree of any kind is tragic, but a fruiting tree, thats a crying shame. I hope you will replace them. Can’t wait to try this recipe. Thank you for your time and talent.
Thank you Trish for your sweet words!
Oh no! Such a bummer about your trees 🙁 This cake however, looks fantastic and I know it’s only the beginning of August but it makes me think (and get extremely excited for) Fall.
Oh wow, this cake looks irresistible! What a fun and delicious family recipe. Definitely not helping my intense cinnamon (and fall food in general) cravings lately, lol!
I always drool when I browse your blog! 🙂 Pinned!!
Awe, I’m so sorry to hear about your tree! At least you got some good apples from it while it was still alive!
This cake sounds incredible! I love apples and cinnamon, and cake just obviously makes it better!
I’m so glad that your apple tree worked out, and that cake looks delicious!