Tennessee Apple Cake
If you’ve ever wondered why certain desserts become generational staples, the answer often lies in their perfect balance of simplicity and soul. Enter the Tennessee Apple Cake—a moist, spiced masterpiece that captures the essence of Southern comfort baking with a rich caramel glaze that elevates it from humble to heavenly. This beloved recipe, rooted in Appalachian kitchen traditions, combines pantry staples with the natural sweetness of fresh apples to create a dessert that’s both nostalgic and timeless. Whether served at church potlucks or family reunions, this Tennessee Apple Cake has earned its place at the center of countless Southern tables.
For those looking to explore more Southern-inspired treats and perfect pairings, be sure to check out our Chess Pie Recipe and Classic British Bakewell Tart. Apples themselves are not only delicious but also packed with health benefits—rich in fiber and antioxidants, they support heart health and digestion (Healthline). For those eager to master the art of caramel, we recommend this trusted Homemade Salted Caramel Recipe from Sally’s Baking Addiction.
Why This Tennessee Apple Cake Recipe Stands Out
More than just a dessert, the Tennessee Apple Cake represents a culinary tradition passed down through generations in the American South. Unlike heavier fruitcakes or overly sweet confections, this cake strikes the perfect balance between rustic charm and refined flavor. Its origins trace back to rural kitchens where bakers used seasonal apples to create satisfying desserts with minimal ingredients. The addition of a warm caramel glaze—poured over the cake while still warm—ensures every bite is moist and luxuriously flavorful. What sets this version apart is its use of both granulated and brown sugar, creating complex sweetness, while the blend of cinnamon and nutmeg adds warmth without overpowering the natural apple flavor.
Tennessee Apple Cake Ingredients
Every great dessert begins with quality ingredients, and this Tennessee Apple Cake is no exception. Each component plays a vital role in creating the cake’s signature texture and flavor profile.
For the Cake:
- Vegetable oil spray (for greasing the pan)
- 3 cups The Old Mill Unbleached Plain Flour (or all-purpose flour), plus extra for dusting
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar (packed)
- 1 ¼ cups vegetable oil (creates moisture and tenderness)
- 3 large eggs (provide structure and richness)
- 2 teaspoons ground cinnamon (warm spice that complements apples)
- 1 teaspoon baking soda (leavening agent for rise)
- 1/2 teaspoon ground nutmeg (adds depth to the spice profile)
- 1/2 teaspoon salt (balances sweetness)
- 3 large apples, peeled, cored, and cut into 1-inch chunks (about 3 1/2 cups—use firm varieties like Granny Smith, Honeycrisp, or Fuji)
- 1 cup chopped pecans (optional, for crunch and flavor)
- 2 teaspoons vanilla extract (enhances overall aroma and sweetness)
For the Caramel Glaze:
- 3 tablespoons butter
- 3 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
Ingredient Spotlight
Understanding your ingredients helps you master the recipe. The unbleached flour provides a slightly nuttier flavor and better structure than bleached alternatives. Vegetable oil keeps the cake incredibly moist—more so than butter in this context—while eggs bind the batter and contribute to its tender crumb. The combination of two sugars is key: granulated sugar provides sweetness and structure, while brown sugar adds moisture and a subtle molasses depth. Cinnamon and nutmeg are classic apple companions, enhancing warmth and complexity. Fresh apples are the star—choosing firm varieties ensures they hold their shape during baking while releasing natural juices. Pecans add a buttery crunch that contrasts beautifully with the soft cake. The caramel glaze, made from butter, sugars, and cream, soaks into the warm cake for an irresistible finish.
Timing
This Tennessee Apple Cake requires about 20 minutes of preparation and 75 minutes of baking, totaling approximately 1 hour and 35 minutes. Compared to other apple desserts like tarts or crisps, this cake bakes in one pan with minimal hands-on time, making it ideal for busy bakers. The 25-minute cooling period before glazing is essential—it allows the cake to set while remaining warm enough to absorb the caramel glaze effectively.
Step-by-Step Instructions
### Preheat and Prepare
Place a rack in the center of your oven and preheat to 325°F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust it with flour. Tap out any excess to prevent a floury taste in your finished cake.
### Cream Wet Ingredients
In a large mixing bowl, combine 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and 1 ¼ cups vegetable oil. Beat on low speed with an electric mixer until the mixture lightens in color, about 2 minutes. Add the eggs one at a time, beating well after each addition to ensure proper emulsification.
### Combine Dry Ingredients
In a separate bowl, sift together 3 cups flour, 2 teaspoons cinnamon, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt. This ensures even distribution of leavening agents and spices.
### Mix and Fold
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to a tough cake. Gently fold in the apple chunks, chopped pecans (if using), and 2 teaspoons vanilla extract. The batter will be thick but pourable.
### Bake to Perfection
Pour the batter into the prepared tube pan and smooth the top. Bake for 1 hour 15 to 20 minutes, or until the cake begins to pull away from the sides and the top springs back when lightly pressed. Rotate the pan halfway through for even baking.
### Make the Caramel Glaze
While the cake cools, prepare the glaze. In a small saucepan over medium-high heat, combine 3 tablespoons butter, 3 tablespoons granulated sugar, 3 tablespoons brown sugar, and 3 tablespoons heavy cream. Stir until the mixture comes to a boil, then reduce heat slightly and let it boil for 1 minute. Remove from heat and stir in 1/2 teaspoon vanilla extract.
### Glaze the Cake
After 25 minutes, run a long knife around the edges of the cake. Invert it onto a wire rack, then invert it again so it’s right side up. Use a skewer or fork to poke several holes in the top. While the cake is still warm, spoon the caramel glaze evenly over the surface, allowing it to seep into the holes.
Tips & Tricks for Perfect Results
- Use room-temperature eggs for better incorporation into the batter
- Choose firm apple varieties that hold their shape during baking
- Don’t skip the cooling period—glazing too early can make the cake soggy
- For extra flavor, toast the pecans before adding them to the batter
- Double the glaze recipe if you love extra caramel richness
Recipe Variations & Substitutions
- Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend
- Walnut Swap: Replace pecans with walnuts for a slightly different nutty flavor
- Spice Boost: Add 1/2 teaspoon allspice or ginger for deeper warmth
- Maple Glaze: Replace half the sugar in the glaze with pure maple syrup
Behind the Recipe
This Tennessee Apple Cake recipe is a tribute to Southern baking traditions where resourcefulness met flavor. In homes across Tennessee and the broader Appalachian region, bakers have long relied on seasonal apples to create satisfying desserts that stretch simple ingredients into something special. The use of oil instead of butter reflects practicality—oil was often more accessible and created a cake that stayed moist longer. The caramel glaze, poured while warm, ensures no crumb goes unloved. This version honors those roots while delivering a dessert refined enough for any occasion.
Pairing Ideas
Serve slices of Tennessee Apple Cake with a dollop of whipped cream or vanilla ice cream for contrast. Pair with non-alcoholic beverages like spiced apple cider, warm chai tea, or creamy vanilla almond milk. For brunch service, it complements a fresh fruit salad or yogurt parfait beautifully.
Leftover & Reuse Ideas
Leftover cake stays moist for days when stored properly. Cube leftover pieces and use them as the base for a trifle with layers of custard and fresh fruit. You can also toast slices lightly and serve with honey and Greek yogurt for a decadent breakfast.
Nutritional Information
Per serving (based on 14 servings): Approximately 380–420 calories, 18–22g fat, 50–55g carbohydrates, 4–5g protein, 2–3g fiber. Values vary based on ingredient brands and serving size.
Serving Suggestions
Dust the cake with powdered sugar for an elegant presentation. Garnish with candied apple slices or a sprinkle of chopped toasted pecans. Serve on a vintage cake stand to highlight its rustic charm, making it the centerpiece of any dessert table.
Common Mistakes to Avoid
- Overmixing the batter, which can result in a dense cake
- Using overly soft apples that turn mushy during baking
- Applying the glaze to a completely cooled cake, which prevents proper absorption
- Skipping the flour dusting, which can cause sticking
- Baking at too high a temperature, leading to uneven cooking
Storage & Reheating Tips
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To refresh, warm individual slices in the microwave for 15–20 seconds. The cake also freezes well for up to 2 months—wrap tightly in plastic wrap and foil before freezing.
FAQs
What makes a Tennessee Apple Cake different from regular apple cake?
The Tennessee Apple Cake stands out due to its oil-based batter, which creates exceptional moisture, and its signature warm caramel glaze that soaks into the cake while it’s still warm.
Can I use a different pan for this Tennessee Apple Cake recipe?
Yes, you can use a bundt pan or two 9-inch round cake pans as substitutes for the tube pan, though baking time may vary slightly.
What are the best apples for Tennessee Apple Cake?
Firm, tart apples like Granny Smith, Pink Lady, or Honeycrisp work best—they hold their shape and provide a nice contrast to the sweet batter.
Can I make the caramel glaze ahead of time?
While best made fresh, you can prepare the glaze in advance and gently reheat it before pouring it over the warm cake.
Is this Tennessee Apple Cake recipe suitable for nut-free diets?
Absolutely—simply omit the pecans. The cake remains delicious and moist without them.
Tennessee Apple Cake
This Tennessee Apple Cake brings together Southern tradition, simple ingredients, and rich flavor in one unforgettable dessert. With its tender crumb, tender apple chunks, and luscious caramel glaze, it’s a recipe that feels both comforting and special. Whether you’re baking for a holiday gathering or a quiet weeknight treat, this cake delivers consistent results and lasting impressions. Made this recipe? Drop your twist in the comments, rate the recipe, and tag us on Facebook, Instagram with #recipehoney.com we might feature your creation!
Tennessee Apple Cake: Best Easy Fall Dessert Recipe
Ingredients
Instructions
- Preheat Oven & Prepare Pan: Place a rack in the center of the oven, and preheat the oven to 325 degrees F. Lightly mist a 10-inch tube pan with the oil spray, and dust it with flour. Shake out the excess flour and set the pan aside.
- Mix Wet Ingredients: Place the 1 1/2 cups granulated sugar, 1/2 cup brown sugar, and the oil in a large mixing bowl, and beat with an electric mixer on low speed until the mixture lightens, about 2 minutes. Add the eggs, one at a time, beating well after each addition.
- Combine Dry Ingredients & Fold In Apples: Sift together the flour, cinnamon, baking soda, nutmeg, and salt. Add the dry ingredients to the sugar mixture, stirring to combine. Fold in the apples, pecans (if using), and the vanilla. Transfer the batter to the prepared pan, and place the pan in the oven.
- Bake & Cool Cake: Bake the apple cake until it begins to pull away from the sides of the pan and the top springs back when lightly pressed with a finger, about 1 hour, 15 to 20 minutes. Remove the pan from the oven, and let it rest on a rack for 25 minutes.
- Prepare Glaze: Place the butter, sugars, cream, and vanilla in a small saucepan over medium-high heat, stirring, until the mixture comes to a boil. Reduce the heat slightly, and let the mixture boil for 1 minute, then remove the pan from the heat.
- Glaze & Serve: Run a long, sharp knife around the edges of the apple cake, and invert it onto a wire rack once and then again so that the cake is right side up. Poke a few holes in the top of the cake with a bamboo skewer, chopstick, or fork. Spoon the caramel glaze over the top while warm. Cool completely before slicing.