Shirley’s Apple Cake

A few autumns ago, we had a potluck at work and one of my coworkers, Brady, brought this wonderful apple cake that everyone loved! He said it was his grandma’s recipe. And he had baked the cake himself! It really was one of the favorite things at that potluck and everyone wanted the recipe, of course. I asked Brady if I could share the recipe here, so you have Brady and his grandma Shirley to thank for this! 🙂

I followed the cake recipe just like Brady had made it, except for using light olive oil instead of vegetable oil. I also improvised on the icing a little and used light cream (Half & Half) instead of milk and pure maple syrup instead of maple flavoring. It’s a moist, dense cake filled with lots of fresh apple chunks and the creamy maple glaze tastes great with all this apple flavor!

Shirley's Apple Cake

  • Servings: 10-12
  • Difficulty: easy
  • Print


Makes one 10″ bundt cake

1 1/2 cups vegetable oil (I used light olive oil and you can also use canola oil)
2 cups sugar
2 eggs
1 Tablespoon pure vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3 cups diced apples (peel before you dice)
1 1/4 cups coarsely chopped walnuts

Pre-heat oven to 350°F. Grease and flour a 10″ bundt pan; set aside.

In large bowl, mix together oil and sugar until combined, then mix in eggs and vanilla.

Add in the flour, baking soda, salt, nutmeg, and cinnamon. Mix until everything is combined. The batter will be very thick.

Fold in diced apples and coarsely chopped walnuts (now the batter will be really thick!) Spoon batter into greased and floured bundt pan.

Bake for one hour, or until a toothpick inserted in center comes out clean. Let cool 10 minutes in pan, then remove from pan to a serving plate (invert pan onto plate) and cool completely. Top cake with Creamy Maple Icing.

Creamy Maple Icing:
3 cups powdered sugar
3 Tablespoons plus 1 teaspoon Half & Half (light cream)
3 Tablespoons pure maple syrup

Blend ingredients together until smooth (this makes a thick, creamy icing). Spoon and drizzle over completely cooled cake.

Recipe from NancyC |

This cake is very dense and rich. It’s a great dessert for fall and winter, or for anytime of the year if you love apple-flavored treats! Do you have a favorite apple dessert you make often?

Sharing at Weekend Potluck, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays, Wonderful Wednesday, Inspire Me Monday, Hearth & Soul, Silver Pennies Sundays, Happiness is Homemade.


37 thoughts on “Shirley’s Apple Cake

  1. Christy

    I’m a sucker for an apple cake recipe every time…. we’ve had an orchard business in our family since the 1930’s so we are always on the lookout for another apple recipe! I still have some Fuji and Cameo apples in my fruit drawer from this fall, so I think I’ll give this one a try today!


  2. Cat

    Saving this recipe! I’m always afraid to make dessert, given that most are pretty complicated to make. But this apple cake seems surprisingly easy! Thanks for sharing and joining Fiesta Friday this week 🙂


  3. Shari

    This really looks delicious, Nancy! It looks so moist, and I love the glaze over the top. Apple desserts are one of my favorites. Thanks for sharing the recipe!


  4. Miz Helen

    A beautiful Apple Cake! Hope you are having a great day and thanks so much for sharing your awesome recipe with us at Full Plate Thursday.
    Come Back Soon!
    Miz Helen


  5. Pam

    Oh, this looks so good and reminds me of my mom’s apple spice cake, so now I am feeling a little teary. Thanks so much for sharing it at the TFT party!



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