Fresh Apple Cake With Brown Sugar Topping Recipe

A slice of cake with brown sugar topping
Diana Rattray
  • Total: 90 mins
  • Prep: 15 mins
  • Cook: 75 mins
  • Yield: 12 to 16 Servings
Ratings (16)

This fresh, delicious apple cake, baked in a tube pan, is topped with a mixture of butter and brown sugar. The hot topping is poured over the cake when it comes out of the oven, adding a burst of flavor to the dish as a whole.

What You'll Need

  • 3 cups all-purpose flour (13 1/2 ounces)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 3 cups chopped apples (such as Rome Beauty)
  • 1 cup chopped walnuts
  • 2 teaspoons vanilla extract
  • For the Topping:
  • 1 cup light brown sugar, firmly packed
  • 1/4 cup milk
  • 1/2 cup (1 stick) butter

How to Make It

  1. Heat the oven to 350 F.
  2. Generously grease and flour a tube cake pan.
  3. Combine the flour, baking soda, salt, and cinnamon; stir or whisk to blend thoroughly and then set aside.
  4. In a mixing bowl with an electric mixer, beat the eggs; add the granulated sugar and oil and beat for 3 minutes.
  5. Gradually stir in sifted dry ingredients.
  6. Fold in apples, walnuts, and vanilla.
  7. Spoon the batter into a greased and floured 10-inch tube pan and bake at 350 F for 1 hour and 15 minutes.
  1. About 5 minutes before the cake is done, combine the topping ingredients in a saucepan. Bring to a boil over high heat and boil for 3 minutes.
  2. Pour the hot topping over the cake as soon as it comes out of the oven.
  3. Let the cake cool and then loosen the sides, invert the cake on a plate and then invert on another plate, topping side up.

Expert Tips

  • The cake may be baked in a 9-by-13-by-2-inch baking pan. Bake it for about 40 to 45 minutes. Pour the brown sugar sauce over the cake, let the cake cool, and serve it from the baking pan.
Nutritional Guidelines (per serving)
569 Calories
36g Fat
58g Carbs
5g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)