William Tell's Never-Miss Apple Cake Recipe
William Tell's Never-Miss Apple Cake Recipe photo by Taste of Home
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William Tell's Never-Miss Apple Cake Recipe

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I bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. —Jamie Jones, Madison, Georgia
Featured In: 28 Best Fall Cakes
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 50 min. + cooling
MAKES: 12 servings


  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • CAKE:
  • 1-3/4 cups sugar
  • 1 cup canola oil
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 cups chopped peeled tart apples
  • 1 cup shredded carrots
  • 1/2 cup chopped pecans, toasted
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, cubed
  • 2 tablespoons 2% milk
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans, toasted

Nutritional Facts

1 slice: 614 calories, 36g fat (9g saturated fat), 102mg cholesterol, 407mg sodium, 68g carbohydrate (50g sugars, 2g fiber), 7g protein.


  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a small bowl, beat cream cheese and sugar until smooth; beat in egg.
  2. For cake, in a large bowl, beat sugar, oil and eggs until well blended. In another bowl, whisk flour, baking powder, cinnamon, salt and baking soda; gradually beat into sugar mixture. Stir in apples, carrots and pecans.
  3. Transfer half of the batter to prepared pan; layer with cream cheese mixture, then remaining batter. Bake 50-60 minutes or until a toothpick inserted in cake portion comes out clean. Cool 10 minutes before removing to a wire rack to cool completely.
  4. For icing, in a large saucepan, combine brown sugar, butter and milk; bring to a boil. Cook and stir 1 minute. Remove from heat; whisk in confectioners' sugar and vanilla until smooth. Drizzle over cake. Sprinkle with pecans. Yield: 12 servings.
Editor’s Notes: To remove cake easily, use solid shortening to grease plain and fluted tube pans. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as William Tell's Never-Miss Apple Cake in Country Woman August/September 2010, p37

Reviews for William Tell's Never-Miss Apple Cake

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cindiak User ID: 221828 267975
Reviewed Jun. 14, 2017

"This cake was a big hit. I used Granny Smith apples. Like another reviewer mentioned, I just use an angel food cake pan so I don't have to worry about it sticking."

anna User ID: 9066069 264287
Reviewed Apr. 4, 2017

"i reduced the sugar and it still tasted delicious. will be baking this again!"

geggymae User ID: 2192044 256864
Reviewed Nov. 16, 2016

"Jamie, what kind of apples do you use?"

Ceege User ID: 730520 255719
Reviewed Oct. 21, 2016

"I have made this cake several times and have always gotten rave reviews from family and/or guests. I have a non-stick bundt cake pan and I also have a regular angel food pan (not non-stick). I have found in the past that whatever cake I make, it seems to stick in the bundt pan. So, I now use the angel food pan - greased well with pure butter or crisco and then flour the pan well. (Do not use oleo as most have water in them and also do not use Pam spray). I run a table knife gently around edge of pan and around the inside tube after taking out of oven, and have yet to have any cake stick in this pan. "Live and Learn" as my grand-mother always told me."

SharonPra User ID: 8068864 253874
Reviewed Sep. 9, 2016

"It's a 5 star rating for me (my review would only allow me 4 stars). Wonderful flavor. Everyone requests it. One of our family all-time favorites!"

BriZac User ID: 8920940 253149
Reviewed Aug. 25, 2016

"This cake was a HUGE hit in our house!! A family favourite!"

karenflip User ID: 8360076 245444
Reviewed Mar. 14, 2016

"Was alot of work, lots of dishes but also very delicious. The bundt pan I used makes a pretty cake but like some people pointed out, it didn't come out of the pan very well so the appearance of cake looked pretty bad but everyone loved it and my son requested it for his birthday cake."

DDPLoeches User ID: 1536323 245306
Reviewed Mar. 12, 2016

"If it can't be chocolate, it should be this cake! I've never had any complaints about this recipe. It's absolutely amazing!"

msdkl User ID: 8619187 237448
Reviewed Nov. 15, 2015

"I made the cake for a family birthday today and it was a big hit! Very moist and the family requested the recipe. I did not get the icing quite right - it set really fast and did not drip down like the photo of the cake here. The icing was still delicious but I would love to know how to get the consistency like the photo... Excellent recipe and plan to make it again soon."

lauralee0506 User ID: 6607776 237401
Reviewed Nov. 15, 2015

"Absolutely delicious! This cake does take a little time to prepare (only because there are three separate steps to it); but that being said, it really is pretty easy to bake. Well worth the time you put into it. I made NO changes to the recipe, but because of the cream cheese center, I refrigerated the cake overnight. I think that just enhanced the flavor and texture of the cake. It slices very clean. No crumbles. Great to serve to a crowd."

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