Edna Lewis’s Fresh Apple Cake — Brooke’s Bundt Version

A homemade apple cake belongs on an autumn table. This is Edna Lewis and Scott Peacock’s recipe from The Gift of Southern Cooking, with my own serving note.

Brooke’s note

I baked mine in a Bundt pan and skipped the caramel glaze because I ran out of time. A dusting of powdered sugar made a pretty finish—but the glaze takes it over the top!

Serves: 12. The instructions below follow the published 9 × 13-inch version. My pictured cake was baked in a Bundt pan; its baking time will depend on your pan.

Cake ingredients

  • Butter for greasing
  • 1 cup packed light brown sugar
  • 1 cup granulated sugar
  • 1½ cups vegetable oil
  • 3 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 2¼ teaspoons vanilla extract
  • About 3 pounds apples, peeled and cut into ½-inch pieces
  • 1¼ cups chopped pecans

Caramel glaze

  • 4 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • A pinch of salt
  • ½ cup heavy cream

Method

  1. Heat oven to 325°F. Grease a 9 × 13-inch baking dish.
  2. Beat both sugars with oil. Beat in eggs individually. Separately combine flour, baking soda, spices and salt; mix into the wet ingredients just until combined. Fold in vanilla, apples and pecans.
  3. Spread into the dish. Bake 60–75 minutes, checking from 50 minutes, until a tester comes out clean.
  4. For the glaze, melt butter in a saucepan. Stir in sugars and salt; cook over medium-low heat for 2 minutes. Add cream and boil, stirring, for 2 minutes.
  5. Pierce the cake with a skewer, spoon warm glaze over it, and serve warm or at room temperature.

Bundt variation: Grease and flour every crevice, leave room for the batter to rise, and bake excess batter separately. Test for doneness rather than relying on the rectangular-pan timing. Let the cake firm up before turning it out; add glaze after unmolding, or powdered sugar once cool.

Recipe credit: Edna Lewis and Scott Peacock, The Gift of Southern Cooking. Recipe reference: Leite’s Culinaria. Photograph by Brooke Streep; enhanced with AI.

Leave a comment

Please note, comments need to be approved before they are published.