Fresh Apple Cake

I treasure the recipes my mother gave me especially this Fresh Apple Cake. It can be baked as a sheet cake or as a bundt cake, and wait till you’ve tasted the delicious warm topping that’s poured over the cake still warm from the oven. Remember the saying, “An apple a day keeps the doctor away.” This apple cake might not be exactly what was intended, but it sure is a wonderful way to enJOY apples.


  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cup Canola oil
  • 2 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 ½ cup chopped pecans
  • 2 cups apples, peeled and finely chopped

Preheat oven to 350 degrees. In a bowl combine flour, baking soda, and salt and set aside. In a large mixing bowl mix oil, sugar, eggs, and vanilla on medium about 2 -3 minutes. Gradually add flour mixture until smooth. Fold in pecans and apples. Pour into a greased and floured Bundt pan or 9 x 13-inch sheet pan sprayed with nonstick cooking spray. If baking in a Bundt pan bake for about 1 hour and 20 minutes. If baking in a sheet pan bake 1 hour, or until a wooden pick inserted in the center comes out clean.

Brown Sugar Topping:

  • ½ cup butter
  • 1 cup light brown sugar
  • ¼ cup Carnation evaporated milk

In a saucepan combine all ingredients and bring to a boil for exactly 2 ½ minutes stirring often. Spoon hot topping mixture over hot cake.