Prepare to bake a truly spectacular dessert that lives up to its name: this Mile High Apple Cake! Towering with layers of tender, spiced cake, abundant chunks of sweet-tart Granny Smith apples, and crunchy pecans, all crowned with a luscious homemade caramel glaze, this cake is an absolute showstopper. It’s an incredibly moist, flavorful, and deeply comforting bake that embodies the best of autumn’s bounty. Perfect for holidays, special occasions, or simply when you crave an impressive homemade treat, it’s a cake that will be talked about long after the last slice is gone.

Why I Love This Recipe

This Mile High Apple Cake is a true masterpiece of home baking. What I love most about it is the sheer scale of deliciousness it delivers. The generous amount of apples ensures every bite is bursting with fruity flavor and moistness, while the pecans add a delightful crunch. The blend of cinnamon and other spices creates that irresistible warm, comforting aroma and taste.

The cake itself is incredibly tender and moist, thanks to the oil and abundant eggs. And that homemade caramel glaze? It’s the perfect finishing touch, adding a rich, buttery sweetness that complements the apples and spices beautifully. While it bakes for a long time, the hands-on prep is straightforward, and the result is a truly magnificent cake that feels incredibly special and impressive. It’s the kind of cake that makes any occasion feel like a celebration.

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Ingredients:

For the Cake:

• 2 1/2 cups cooking oil (such as canola or vegetable)
• 3 1/4 cups sugar (granulated)
• 8 large eggs, room temperature
• 4 1/2 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 Tblsp. cinnamon (ground)
• 1 tsp salt
• 1 Tblsp. vanilla extract (pure vanilla recommended)
• 5 cups peeled and chopped Granny Smith apples (about 5-6 medium apples)
• 2 cups chopped pecans

For the Caramel Glaze:

• 3/4 cup butter (1.5 sticks, unsalted preferred)
• 1 cup light brown sugar, packed
• 1/4 cup milk (whole or preferred)
• 1 tsp. vanilla extract (pure vanilla recommended)

Swaps and Notes

• Cooking Oil: Canola, vegetable, or other neutral-flavored oils are best for this recipe. They contribute to the cake’s moistness.
• Sugar: Granulated sugar is standard for the cake. Adjust slightly if your apples are very sweet or tart.
• Eggs: Large eggs at room temperature are crucial for proper emulsification and a smooth batter.
• Flour: All-purpose flour is standard. Spoon and level the flour for accurate measurement.
• Spices: Cinnamon is essential. A pinch of nutmeg, allspice, or ground cloves can be added for a deeper “apple pie” spice blend.
• Vanilla Extract: Pure vanilla extract offers the best flavor for both the cake and the glaze.
• Apples: Granny Smith apples are highly recommended for their tartness, which balances the sweetness of the cake, and their ability to hold their shape during long baking. You can use a mix of firm baking apples if preferred.
• Pecans: Chopped pecans add a lovely crunch. Chopped walnuts can be substituted. For more nut inspiration, see my Candied Pecans Recipe.
• Caramel Glaze Butter: Unsalted butter is preferred to control saltiness.
• Light Brown Sugar (Glaze): Packed light brown sugar is important for the flavor and consistency of the caramel.
• Milk (Glaze): Whole milk will create a richer glaze.

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Instructions:

Baking this impressive Mile High Apple Cake is a long, slow process in the oven, but the prep is straightforward.

1. Preheat Oven & Prep Pan: Preheat your oven to 300°F (150°C). This low and slow temperature is key for baking such a large, moist cake all the way through without drying it out or burning the edges. Generously grease and flour a large (12-15 cup) tube pan or Bundt pan. Ensure every crevice is thoroughly coated, as this cake is dense and needs help releasing.
2. Combine Wet Ingredients: In a large mixing bowl, add the 2 1/2 cups cooking oil, 3 1/4 cups sugar, and 8 large eggs. Using an electric mixer, beat until the mixture is nice and creamy, pale in color, and well combined (about 3-4 minutes).
3. Prepare Dry Ingredients: In a separate medium bowl, whisk together the 4 1/2 cups all-purpose flour, 1 1/2 tsp baking soda, 1 Tblsp. cinnamon, and 1 tsp salt. This ensures even distribution of leavening and spices.
4. Combine & Flavor: Add the whisked dry ingredients to the large bowl with the wet mixture and mix well with the electric mixer on low speed, or a sturdy spoon, until just combined and no dry streaks remain. Do not overmix. Add the 1 Tblsp. vanilla extract and mix well.
5. Fold in Apples & Pecans: Gently stir in the 5 cups peeled and chopped Granny Smith apples and 2 cups chopped pecans until they are evenly distributed throughout the batter. The batter will be very thick due to the large amount of apples.
6. Fill Pan & Bake: Pour the thick batter evenly into the generously greased and floured large tube pan, spreading it with a spatula. Bake in the preheated oven at 300°F (150°C) for approximately 2 hours and 15 minutes. Start checking for doneness after 2 hours. The cake is done when a long wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached, but no wet batter.
7. Cool Cake: Remove the cake from the oven. Let it cool in the pan for 15 minutes. This allows the cake to firm up slightly before unmolding. Then, carefully turn the cake out onto a wire rack to cool completely. It must be entirely cool before glazing.

For the Caramel Glaze:

1. Melt & Combine: In a small saucepan, melt the 3/4 cup butter over low heat. Stir in the 1 cup light brown sugarand 1/4 cup milk.
2. Boil & Simmer: Bring the mixture to a boil over medium heat, then immediately reduce the heat to a simmer, stirring constantly. Continue to cook and stir for 10 minutes to allow the caramel to thicken slightly and flavors to meld.
3. Remove & Add Vanilla: Remove the pan from the heat and stir in the 1 tsp. vanilla extract. Stir well.
4. Cool & Drizzle: Let the caramel glaze cool slightly (it will thicken as it cools) before pouring. Once the cake has cooled completely, pour the caramel glaze generously over the top of the cake, allowing it to drip beautifully down the sides.

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Pro Tip:

The long, slow baking at 300°F (150°C) is essential for a cake of this size and density. It ensures the center cooks thoroughly without drying out the edges. Also, ensure your pan is incredibly well greased and floured to prevent sticking, as this is a very moist cake!

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Serving Suggestions and Pairings

This Mile High Apple Cake is a grand dessert that stands proudly on its own, but can also be complemented by simple additions.

• Plain & Simple: Its rich flavor and moist texture are perfect with just a fork.
• Coffee or Tea: A warm cup of coffee or comforting tea is the ideal companion.
• Ice Cream: A small scoop of vanilla bean ice cream adds another layer of indulgence.
• Fall Gathering: This cake is a show-stopping centerpiece for any fall holiday or special occasion.
• Other Apple Treats: If you love apple desserts, consider this alongside Luscious Caramel Apple Muffins or a slice of Brown Paper Bag Apple Pie! for a truly epic apple-themed spread.

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Storage and Leftover Tips

This moist cake stores beautifully, allowing you to enjoy it for days.

• Storage (Glazed): Store the cooled and glazed cake in an airtight cake carrier or under a cake dome at room temperature for up to 3-4 days. The glaze will help seal in moisture.
• Storage (Un-glazed): If unglazed, wrap tightly in plastic wrap and store at room temperature for up to 5 days, or refrigerate for up to a week.
• Freezing: This cake freezes exceptionally well. Once completely cooled (and ideally before glazing), wrap it tightly in plastic wrap, then in aluminum foil. Store in a freezer-safe bag for up to 2-3 months. Thaw at room temperature for several hours or overnight before glazing (if unfrosted) and serving.
• Caramel Glaze Storage: Store leftover caramel glaze in an airtight jar in the refrigerator for up to 2-3 weeks. Gently reheat in the microwave or a small saucepan, stirring, to make it pourable again.

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More Recipes You Will Love

If you loved the sweet, comforting, and generously portioned nature of this apple cake, you’ll definitely want to explore some of these other fantastic baking and sweet treat recipes:

• For another delightful apple-infused treat perfect for fall, check out These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form.
• If you’re a fan of rich, comforting muffins, my Luscious Caramel Apple Muffins are a must-try.
• For a traditional, comforting pie, don’t miss Brown Paper Bag Apple Pie!.
• And for another nutty, sweet-and-savory treat, consider Candied Pecans Recipe.

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Final Thoughts

This Mile High Apple Cake is more than just a recipe; it’s a celebration of abundance, warmth, and the simple pleasures of homemade baking. With its impressive height, incredible moistness, tender apples, crunchy pecans, and that crowning caramel glaze, it’s a cake that embodies pure comfort and joy. Go ahead, bake this magnificent creation, and savor every glorious bite!

What’s your favorite way to enjoy apples in a baked dessert? Share your ideas in the comments below! And don’t forget to follow Chef Maniac for more delicious and heartwarming recipes that bring joy to your kitchen.