Apple Spice Pecan Bundt Cake
With fall on it’s way, this Apple Spice Pecan Bundt Cake makes a great seasonal dessert. You can use whichever type of apples you prefer. I usually use Granny Smith apples but I had some Gala apples so used those instead.
Servings Prep Time
12servings 20minutes
Servings Prep Time
12servings 20minutes
Cake Batter
Praline Frosting
  1. Preheat the oven to 350F. Spray a bundt pan with non-stick spray then lightly flour the pan. Set it aside.
  2. In a large mixing bowl, add the flour, sugar and brown sugar.
  3. Add the cinnamon, salt, baking soda, nutmeg and allspice,
  4. Stir together with a whisk.
  5. Add the eggs.
  6. Add the oil.
  7. Add the applesauce and vanilla extract.
  8. Mix together until all the ingredients are combined.
  9. Peel and dice the apples.
  10. Toast the pecans in a frying pan over medium heat, stirring frequently. Remove them from the pan to allow them to cool. Chop 1/2 the pecans into smaller pieces to add to the batter.
  11. Add the apples and pecans to the batter and mix just for a few seconds more to combine them into the batter.
  12. Add the cake batter to the greased and floured bundt pan. Place the bundt pan onto a larger baking pan.
  13. Bake for 60-70 minutes until a toothpick comes out clean.
  14. Let the cake cool in the pan for about 15 minutes then turn it over onto your serving dish to finish cooling.
  15. When the cake has completely cooled, make the praline glaze.
  16. Add the butter, brown sugar, milk and vanilla to a small sauce pan.
  17. Cook over medium heat, stirring constantly. Once it comes to a boil, cook for one minute more.
  18. Remove from the heat and then add in the powdered sugar. Using a small whisk, mix for a few minutes until the powdered sugar is dissolved. Let it cool for a few minutes.
  19. Pour the icing over the cooled cake and then top with the remaining toasted pecans.
Recipe Notes

This recipe was adapted from Southern Living magazine.