Ingredients

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon salt

1 ½ cups vegetable oil

1 ½ cups granulated sugar

½ cup brown sugar (packed)

2 teaspoons vanilla extract

3 large eggs

4 cups apples (peeled and chopped into ½-inch chunks)

1/3 cup butter

1/3 cup brown sugar (packed)

1/3 cup granulated sugar

1/3 cup heavy cream

½ teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 325°F. Grease a 9×13-inch baking pan with non-stick cooking spray and set aside.

Step 2: In a medium mixing bowl, sift together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.

Step 3: In a large mixing bowl, beat the vegetable oil, granulated sugar, and ½ cup brown sugar with an electric mixer on medium speed until well combined. Beat in the vanilla extract and then add the eggs one at a time, mixing well after each addition.

Step 4: Gradually add the dry ingredients to the wet mixture, mixing thoroughly after each addition. The batter will be thick.

Step 5: Fold the chopped apples into the batter using a sturdy wooden spoon until evenly distributed.

Step 6: Spread the batter evenly into the prepared baking pan. Bake at 325°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: While the cake bakes, prepare the glaze. Combine the butter, 1/3 cup brown sugar, 1/3 cup granulated sugar, heavy cream, and vanilla extract in a medium saucepan. Heat over medium heat, stirring often, until the mixture begins to simmer. Remove from heat and let cool for 5 minutes.

Step 8: Pour the warm glaze evenly over the hot cake as soon as it comes out of the oven.

Step 9: Allow the cake to cool slightly before slicing and serving.

Tips & Variations

To add extra texture and flavor, sprinkle chopped walnuts or pecans into the batter before baking.

If fresh apples aren’t available, frozen apple chunks (thawed and drained) work well as a substitute.

For a lighter glaze, reduce the butter slightly or substitute half of the heavy cream with milk.

FAQs

Can I use other types of apples for this cake?

Yes, tart apples like Granny Smith or sweeter varieties like Fuji both work well. Choose apples that hold their shape during baking for the best texture.

Can I make this cake gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend, but be sure to check the blend’s instructions for any adjustments needed with baking soda or liquids.