Delicious, cinnamon-y, super moist Pecan Apple Bundt Cake is incredibly simple to make and is about to become your new favorite fall dessert.
Hey there, it’s Marie here from Sugar Salt Magic, dropping in to share my new favorite cake with you – this gorgeous Pecan Apple Bundt Cake.
I am ridiculously in love with this recipe right now. Moist and easy to make, it’s filled with apple, pecans and cinnamon and it looks all fancy, schmancy without even trying. Plus, there’s all that drippy caramel icing. It’s a favorite around these parts now and a definite crowd pleaser.
WHAT IS A BUNDT CAKE?
A bundt cake is actually named after the tin it’s made in. Bundt tins come in a huge range of decorative shapes and sizes making a single layer cake that looks stunning incredibly easy (and in turn fuels my lotto dream of winning big and buying every bundt tin design available).
Seriously though, this is why I love bundt cakes so much – they’re just as pretty as a layer cake but so much easier. I mean, less bowls, cake tins, piping equipment = less washing up, right. When I have the time, I love a good layer cake but for a showstopper that’s quick and easy, you can’t go past a bundt just like this Pecan Apple Bundt Cake.
HOW TO USE A BUNDT PAN
With all those little grooves and crevices, it’s super important to make sure you grease and flour your bundt pan well since you won’t be able to line it with parchment or baking paper. If you don’t prepare it, you run the risk of the cake not releasing.
Here’s how to keep a bundt cake from sticking:
- Brush the inside with melted butter: If it’s a simple design, you can just rub softened butter but if your bundt pan has sharp grooves (like this Red Velvet Bundt Cake) you’ll need to use melted butter and a brush so no spots get missed.
- Dust with flour: Drop a big handful of flour inside the tin. Now swirl and shake the pan around making sure the flour is sticking over the whole inside surface, then tip the pan upside down and tap it on the benchtop to release the excess flour.
- Double-check it: Look inside the tin – it will be easy to see any spots where the flour hasn’t stuck and if you do, go over them again with butter then flour.
- Fill it and bake: Once you’ve greased and floured the inside of the bundt tin, just fill it with cake batter and bake. There are no other special steps.
WHICH APPLES ARE BEST FOR BAKING?
I always use Granny Smiths for baking. They have a wonderful combination of sweet and tart, are available everywhere and they hold their shape beautifully in baking.
This apple cake uses just 2 apples and you’ll need to peel them, then cut out the core and dice them into small cubes.
HOW TO MAKE BUNDT CAKE
There are just 2 parts to this Pecan Apple Bundt Cake – the cake and a gloriously simple Caramel Icing.
The Pecan Apple Bundt Cake
- Always begin by mixing your dry ingredients first, whisking them so they are well incorporated then set them aside.
- Next, you’ll beat together softened butter and 2 types of sugar (the brown sugar adds a little extra moisture, caramel notes and lovely colour) until it’s lightened and creamy.
- Add eggs, beating each in well then buttermilk and apple sauce (both of which will help to keep this cake incredibly moist and tender).
- Now you mix in those cut up apples and crumbled pecans
The Caramel Icing
I just love the colour of this caramel icing. Like falling leaves …. Ahem.
- Melt together butter, sugar and cream in a saucepan, then bring it to a boil.
- Whisk in some powdered sugar and drizzle it over the top of your cake, letting it roll down the sides and into the centre.
Don’t wait between mixing in the powdered sugar and pouring it over the cake as it will start to firm up straight away.
HOW DO YOU KNOW WHEN A BUNDT CAKE IS READY?
Simple yet effective – a toothpick. Poke a toothpick into the cake and when you take it out, it should have a few crumbs attached that are sticky but not wet batter.
This is really important with a bundt cake. The hole in the centre of the tin means there is a lot of surface area getting very hot in the oven which can cause a cake to dry out. Once you remove it from the oven, you need to let it rest in the tin for 5-10 minutes as removing it while still very hot may cause it to break. It will also carry-over cook a bit while it sits in that hot tin.
Ingredients like brown sugar and apple sauce in this bundt cake recipe will help to keep it moist but as all ovens are different, always make sure to check your cake 5 minutes before the recipe suggests.
This really is the fall dessert of your dreams. An apple cinnamon cake topped with a gorgeous caramel icing, this Pecan Apple Bundt Cake needs to be on your fall menu.
MORE BUNDT CAKE RECIPES YOU’LL LOVE:
- The Very Best Banana Pudding Bundt Cake I’ve Ever Had
- Chocolate Chip Bundt Cake with Cheesecake Filling
- Brown Sugar Cinnamon Bundt Cake
- Cinnamon Ripple Sweet Potato Bundt Cake
- Gingerbread Bundt Cake
- Fluffy Lemon Vanilla Butter Cake
Pecan Apple Bundt Cake
FOR THE PECAN APPLE BUNDT CAKE
- 1 1/2 cups all-purpose flour notes
- 3/4 cup almond flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 4 teaspoons ground cinnamon
- 3/4 cup (1 1/2 sticks) unsalted butter softened
- 1/2 cup granulated sugar
- 3/4 cup light brown sugar
- 3 large eggs
- 1/2 cup buttermilk
- 1/2 cup apple sauce
- 2 medium granny smith apples peeled, cored and diced into small cubes
- 3/4 cup pecans crumbled
FOR THE CARAMEL ICING
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup dark brown sugar
- 1/4 cup cream
- 2/3 cup powdered sugar sifted
- small handful pecans crumbled
FOR THE PECAN APPLE BUNDT CAKE
- Preheat the oven to 350F. Grease and flour a bundt tin making sure there are no spots where the flour is not sticking.
- In a medium bowl mix together the all purpose flour, almond flour, baking powder, baking soda and cinnamon. Whisk them well to combine.
- In a large bowl or the bowl of a stand mixer with paddle attachment, beat the butter and both sugars together until light and fluffy (2-3 minutes) scraping down the sides of the bowl as necessary.
- Add the eggs one at a time, beating well between each and scraping down the sides regularly.
- Combine the buttermilk and apple sauce in a jug,
- Add a third of the dry ingredients and mix until just combined. Now add half the buttermilk and apple sauce and mix it through. Repeat until everything is added, mixing only until everything is just incorporated.
- Finally add the apples and pecans and mix through.
- Tip the batter into the prepared tin and spread it out evenly.
- Bake for 45-50 minutes until a toothpick comes out with just a few wet crumbs attached.
- Let it cool in the tin for 10 minutes before turning out onto a platter or cake stand.
FOR THE CARAMEL ICING
- Add the butter, sugar and cream to a small saucepan, stirring over medium heat. Once the butter has melted and the sugar dissolved, bring to the boil, then reduce the heat and simmer for 1 minute.
- Remove the pan from the heat and let it cool for a few minutes before whisking in the powdered sugar.
- Drizzle over the cake immediately then let it set for a few minutes before scattering over the remaining pecans.
- To measure flour correctly: fluff up the flour in the container, then spoon it into the cup measure. Level it off with the back of a knife.