Paula Deen's Fresh Apple Cake

"Paula Deen's recipe for fresh apple cake is better than my grandma's--- but don't let her know that! I like this even better than apple pie."
photo by Sherrybeth photo by Sherrybeth
photo by Sherrybeth
photo by Sherrybeth photo by Sherrybeth
photo by Sherrybeth photo by Sherrybeth
Ready In:
1hr 45mins




  • Preheat oven to 325°F Grease 10" tube pan, combine 3 Tablespoons sugar with 1 teaspoon cinnamon, coat pan with sugar mixture.
  • Mix flour, soda, salt, nutmeg, and cinnamon; set aside. Beat oil and sugar until blended. Beat in eggs, one at a time, and then stir in apples and vanilla. Add flour mixture until blended; stir in pecans and raisins.
  • Transfer to pan and then drop and shake the pan to release bubbles.
  • Bake 1 1/2 hours - 1 3/4 hours until toothpick comes out clean. Cool on rack 15 minutes, remove from pan and glaze.

Questions & Replies

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  1. This cake is amazing! My husband loves it. I am not good at baking, but I followed the recipe and it turned out perfectly. I would not add an icing. It is moist enough to stand without one and would in my opinion be too sweet. This is a keeper
  2. My Aunt Vicki made this for a family reunion. It was to die for. My grandmother used to make jam cake every year. Vicki convienced us that we really didn't like the jam cake, it was the icing that we like. (The carmel icing you find on jam cakes.) So - Aunt Vicki made this Apple cake and put the beloved carmel frosting on it. This is so good.
  3. I also loved this recipe and so glad I chose to do so for the Chef I Am cake recipe forum. I also made a carmel frosting for the top glaze but I tried a piece w/no frosting and it was just as good plain. Of course it was right from the oven. I will definitely be adding this to my favorites cookbook. Of course anything Paula Deen can't be wrong:-)
  4. Very good apple cake. First time to make an apple cake an it turned out great. Thank you for the recipe.
  5. This sound like a wonderful recipe. Has anyone tried using applesauce in place of the oil? I have a jar of apple butter that needs to be used. I wonder if I could use that instead of the oil and cut back the sugar. I'm not a very "seasoned" baker. Any suggestions? Thanks :)


  1. What I use to do is let the apple slices soak in the mixture of the oil and the sugar, and spices for about a few hours or over night. It really made a difference.


If I weren't a teacher, I'd be a chef. I love to cook, grew up cooking, had a fireman chef for a dad, and have spent most of my free time with cookbooks, food, entertaining, classes, study, and luckily I'm in one of the best food areas in the world! But...teaching is the absolute best job in the world. Don't tell anyone, but it's more like fun and you never get bored. My pet peeve is when people spell DEFINITELY wrong. I DEFINITELY don't want to read more reviews with DEFINITELY spelled wrong. But hey, I'm an English teacher :). My other pet peeve, food-wise, is "cream of whatever" soup. I think my mom OD'd us all on it when I was growing up. My biggest challenge in cooking was trying to learn FAST food. At an "older" age, I married, had a baby and have had to learn a new way to cook! No more leisurely hours to fix dinner for friends or an hour to put something together for me....! My daughter is seven now, opinionated, and it's a real challenge. Luckily she likes almost everything. And so does my sweetie. I loved seeing her horrified face at her first abalone fresh from the ocean (my husband dives for them occasionally...oh man, nothing better...) But she ate them and then slurped down some oysters!!! <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Annacia's banner for Zaar Tag">
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