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+ servings
overhead view of cinnamon apple cake with caramel glaze on cake stand

Cinnamon Apple Cake

This cinnamon cake is filled with chunks of tart apples and crunchy nuts. Then, to top it off you drench it in the most amazing caramel sauce.
5 from 1 vote
Prep Time 25 mins
Cook Time 1 hr 15 mins
Servings 15 slices



  • ¾ cup vegetable oil
  • ¾ cup applesauce
  • 1 ½ cup granulated sugar
  • ½ brown sugar
  • 3 large eggs
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 3 cups all-purpose flour
  • 1 TBS freshly squeezed lemon juice
  • 3 cups chopped apples about 3-4 small apples
  • 1 cup chopped pecans


  • 1 cup brown sugar
  • 1 stick butter
  • ¼ cup evaporated milk


  • Peel and dice your apples. I prefer to use Honeycrisp apples because I love the flavor. Any apple would work here, even tart apples. Place diced apples in a bowl and squeeze 1 TBS of fresh lemon juice on top and toss until all are coated. Set the apples aside.
  • In a medium sized mixing bowl, combine all of your wet ingredients and combine with a whisk.
  • With a mixing spoon, fold in your flour, cinnamon, soda, and salt until all flour is incorporated. The batter will be thick.
  • Stir in your apples and pecans and then pour into a greased and flour bundt pan.
  • Bake at 300 degrees for 75-80 minutes. The cake should not jiggle but should bounce back slightly.
  • When it comes out of the oven, begin making the brown sugar sauce. In a small saucepan combine the brown sugar, butter, and milk and boil for 2 1/2 minutes. Remove cake onto whatever serving platter or cake plate you are using. Then pour the sauce over the warm cake.