Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Apple Spice Cake 3.6 (456) 59 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 16, 2019 Rate PRINT Share Servings: 10 Viewer Dorothy Mae Brown's recipe for Apple Spice Cake continues to be one of the most popular cakes featured on marthastewart.com. Cook Mode (Keep screen awake) Ingredients 1 ⅓ cups vegetable oil 3 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 2 cups sugar 3 large eggs 3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups) 1 cup chopped assorted nuts, such as pecans and walnuts (optional) 1 teaspoon pure vanilla extract Caramel Sauce Nonstick cooking spray with flour Directions Preheat oven to 350 degrees. Spray a 12-cup Bundt pan with cooking spray; set aside. Working over a large sheet of parchment paper, sift together flour, cinnamon, baking soda, and salt; gather sifted ingredients into center of sheet; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow. Fold reserved parchment in half lengthwise; with mixer on medium speed, gradually shake in dry ingredients until just incorporated. Add apples and, if desired, nuts, to batter; mix to combine. Add vanilla, mixing until incorporated. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 75 to 90 minutes. Remove from oven, and cool slightly on a wire rack. Invert cake onto rack; turn cake right-side up to cool completely on rack, and serve drizzled with caramel sauce. Originally appeared: The Martha Stewart Show, May 2006, The Martha Stewart Show, May 2006 Rate PRINT