Kentucky Apple Cake

Why You’ll Love This Recipe

I love this recipe because it’s simple, comforting, and full of texture. The apples make the cake incredibly moist, the walnuts add a lovely crunch, and the glaze brings everything together with a smooth, sweet finish. It’s perfect for potlucks, family dinners, or when I want a no-fuss dessert that still feels special. Whether I serve it warm with vanilla ice cream or at room temperature with coffee, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• large eggs

• cinnamon

• buttermilk

• milk

• real vanilla extract

• sugar

• baking powder

• margarine

• baking soda

• all-purpose flour

• finely chopped apples

• salt

• light corn syrup

• chopped walnuts

For the glaze:

• margarine

• baking soda

• sugar

• real vanilla extract

Directions

1. I preheat the oven to 350°F and grease and flour a 9×13-inch baking pan.

2. In a large mixing bowl, I beat the eggs, then stir in the cinnamon, buttermilk, milk, and vanilla extract.

3. In a separate bowl, I sift together the sugar, baking powder, and baking soda, then mix it into the wet ingredients.

4. I melt the margarine and stir it into the batter until smooth.

5. Gradually, I add the flour and mix until fully combined.

6. I gently fold in the chopped apples, salt, corn syrup, and walnuts.

7. I pour the batter into the prepared pan and spread it evenly.

8. I bake the cake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

9. While the cake bakes, I prepare the glaze by melting margarine in a saucepan over low heat, then adding the baking soda, sugar, and vanilla. I stir until the sugar is dissolved.

10. As soon as the cake comes out of the oven, I pour the hot glaze evenly over the hot cake. Then I let it cool in the pan before slicing and serving.

Servings and timing

This recipe makes about 12 generous servings. It takes approximately 45 minutes to bake, with 15 minutes of prep time, so the total time is about 1 hour.

Variations

• I’ve swapped the walnuts for pecans or left out the nuts entirely for a smoother texture.

• For more spice, I sometimes add a pinch of nutmeg or cloves.

• If I want a stronger apple flavor, I use tart apples like Granny Smiths and don’t peel them.

• I’ve also tried this with a splash of bourbon in the glaze for a Kentucky twist.

• Sometimes I serve it with whipped cream instead of ice cream, depending on the occasion.

Storage/Reheating

I store this cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I refrigerate it—it keeps well for up to a week that way. To reheat, I warm a slice in the microwave for 10–15 seconds to bring back that just-baked warmth.

FAQs

What kind of apples work best?

I like using firm, tart apples like Granny Smith or Honeycrisp. They hold their shape well and balance the sweetness of the cake.

Can I make this cake without the glaze?

Yes, but I really recommend the glaze—it soaks into the cake and adds a buttery, sweet finish that makes it extra special.

Can I use butter instead of margarine?

Yes, I’ve made this with unsalted butter instead of margarine, and it turns out great. Just make sure to use real butter for the best flavor.

Do I need to peel the apples?

I usually peel them for a smoother texture, but it’s not required. If I’m using thin-skinned apples, I sometimes leave the peel on for added texture and fiber.

Can I freeze this cake?

Yes, it freezes well. I wrap individual slices in plastic wrap and store them in a freezer-safe container. To serve, I thaw them at room temperature or reheat briefly in the microwave.

Conclusion

This Kentucky Apple Cake is everything I want in a homemade dessert—rich, tender, full of cozy spice, and topped with a warm vanilla glaze. It’s easy to make, perfect for sharing, and guaranteed to bring some Southern charm to any table. Whether it’s fall or not, this cake always feels like a taste of home.