Red Truck Bakery Apple Cake

Red Truck Bakery apple cake is loaded with apples, apple cider, sour cream, and warm spices in the batter, sorta like a cross between Bundt cake and coffee cake. Finished with a sweet maple glaze, it’s every bit as impressive as you would expect from the famous bakery.

A Red Truck Bakery apple cake on a cake stand being drizzled with maple glaze

Nothing says made from scratch like the warm spices and sweetly softened apples that make this towering Bundt cake that sorta resembles coffee cake a real comfort food charmer. Although your friends and family will first be impressed as heck by its lofty stature and stunning appearance that’s due in part to the maple glaze, which you could omit but truth be told is pretty much irresistible and modest in its sweetness. It’s unfussy and impressive at the same time, as is pretty much everything from the charming and warmhearted folks at Red Truck Bakery in rural Virginia. And it can serve a crowd yet still leave you enough for a slice at breakfast the next morning.–Jenny Howard

Red Truck Bakery Apple Cake

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H, 45 M
  • Serves 12 to 16
Print RecipeBuy the Red Truck Bakery Cookbook cookbook

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  • For the apple cake
  • For the maple glaze


Make the apple cake

Preheat the oven to 350°F (180 °C). Lightly coat a 10-inch Bundt pan with nonstick spray and dust it with flour, tapping out any excess.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.

In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, butter, and 2 1/2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Use a spatula to scrape down the sides of the bowl and then gradually beat in the apple cider until incorporated.

On low speed, add the flour mixture in 3 additions, alternating with the sour cream and beginning and ending with the flour, beating just until combined after each addition. Using a spoon, gently fold in the chopped apples.

Scrape the batter into the prepared Bundt pan and use a spatula to smooth the surface. Bake the cake, rotating the pan after 30 minutes, until a toothpick inserted in the center of the cake comes out clean, 55 to 65 minutes. Let the cake cool in the Bundt pan on a wire rack for 10 minutes.

While the cake cools, in a small saucepan over low heat, combine the remaining 1/2 cup sugar and water, stirring until the sugar completely dissolves, about 5 minutes. Remove the pan from the heat.

Invert the cake onto a wire rack placed on a baking sheet. Brush the top and sides of the cake with the warm sugar syrup. Let the cake cool completely.

Make the maple glaze

In a small bowl, whisk together the sugar, maple syrup, and water until smooth and just pourable. Adjust thickness, if necessary, by adding a little more sugar or water. Spoon the glaze over the top of the cooled cake, letting it run down the sides.

Print RecipeBuy the Red Truck Bakery Cookbook cookbook

Want it? Click it.

Recipe Testers' Reviews

I made this apple cake for Thanksgiving to a good reception. The consensus was that it was moist, had great flavor (you could really taste the touch of cider) and was not too sweet. It was a delight to make, too. Not too fussy and complicated and the batter became beautifully fluffy.

At first I was apprehensive that there wouldn't be enough apple to go around but it was nicely distributed.

The glaze is good, but definitely not necessary to enjoy this cake.

This cake was very moist with a lighter texture than a pound cake and had wonderful flavors of cinnamon, nutmeg, and apple. It wasn’t as sweet as you’d expect with the added simple syrup and maple glazes.

Our only disappointment was that there wasn’t enough apple chunks evenly distributed in the cake to get that great apple flavor in every bite. I wasn’t able to get apple cider for this recipe, so I used a 100% organic apple juice instead, and this may have accounted for the lack of apple taste throughout. The next time I make this cake, I will hunt down the apple cider and either grate or puree the apples, much like carrots in a carrot cake, so that the entire cake will be infused with apple flavor. This would also help the cake bake more evenly as areas around the apple chunks were a lot moister than other areas of the cake.

The added maple glaze was a perfect complement to this fall inspired dessert. We also enjoyed cake for breakfast the next morning with coffee!


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