Home > The Orchard > Recipe > Mary Margaret Sheltons Apple Cake
Mary Margaret Shelton's Apple Cake

This is a rich, moist cake that is a great favorite in the Shelton family. Use any of the Winesap varieties, Virginia Gold, Pippins or other tart flavorful apples in this cake.


  • 1-1/2 cups cooking oil
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 3 cups flour
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. cloves
  • 1-1/2 tsp. soda
  • 1 tsp. salt
  • 3 cups grated or finely chopped, pared and cored apples
  • 1 cup grated coconut
  • 1 cup chopped nuts (black walnuts preferred)


  • 1/4 cup milk
  • 1 cup brown sugar
  • 1/2 cup butter


  1. Beat together oil, sugars, eggs and vanilla. Sift together flour, spices, soda and salt, and mix thoroughly into sugar/egg mixture. Fold in apples, nuts and coconut.
  2. Pour into a greased tube or bundt pan and bake at 325 degrees for 75 minutes.
  3. While cake bakes, make glaze by mixing milk, brown sugar and butter in a saucepan. Boil two or three minutes.
  4. When cake is done, remove from oven. Pour glaze over cake. When cake is cool, remove from pan.