Go Back
–+ servings
A bundt cake with caramel icing dripping down it, on a white and green platter. It sits on a wooden board
Print Recipe
4.08 from 14 votes

Pecan Apple Bundt Cake

This delicious, cinnamon-y, super moist Pecan Apple Bundt Cake is incredibly simple to make and is about to become your new favorite fall dessert!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: 500+ Best Dessert Recipes, Dessert
Cuisine: American
Keyword: apple bundt cake, apple cake, bundt cake, fall desserts
Servings: 12
Author: Sweet Basil

Ingredients

FOR THE PECAN APPLE BUNDT CAKE

FOR THE CARAMEL ICING

US Customary - Metric

Instructions

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.
    1 1/2 Cups All-Purpose Flour, 3/4 cup Almond Flour, 1 Tablespoon Baking Powder, 1 teaspoon Baking Soda, 4 teaspoons Ground Cinnamon
  • 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.
    3/4 Cup Unsalted Butter, 1/2 Cup Granulated Sugar, 3/4 Cup Light Brown Sugar
  • Add the eggs one at a time, beating well between each and scraping down the sides regularly.
    3 Eggs
  • Combine the buttermilk and apple sauce in a jug.
    1/2 Cup Buttermilk, 1/2 Cup Apple Sauce
  • 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.
    2 Granny Smith Apples, 3/4 Cup Pecans
  • 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.
    1/4 Cup Unsalted Butter, 1/2 Cup Dark Brown Sugar, 1/4 Cup Heavy Cream
  • Remove the pan from the heat and let it cool for a few minutes before whisking in the powdered sugar.
    2/3 Cup Powdered Sugar
  • Drizzle over the cake immediately then let it set for a few minutes before scattering over the remaining pecans.
    Small Handful Pecans

Notes

  • 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.
  • Bundt cake will keep for 5 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 482kcal | Carbohydrates: 59g | Protein: 6g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 89mg | Sodium: 263mg | Potassium: 249mg | Fiber: 3g | Sugar: 42g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg