Apple Pecan Bundt Cake

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An Apple Pecan Bundt Cake is the quintessential autumn dessert, combining tender, spiced apple chunks with toasted, buttery pecans inside a rich, moist cake. Drizzled with a caramel or brown sugar glaze, it bakes up into a stunning, golden ring that makes any kitchen smell incredible.

Here is how to bake a bakery-quality Apple Pecan Bundt Cake from scratch:

Ingredients

  • For the Cake Batter:
    • 3 cups all-purpose flour
    • 1 tablespoon ground cinnamon
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, softened to room temperature
    • 1 cup granulated sugar
    • 1 cup packed light brown sugar
    • 3 large eggs, at room temperature
    • 2 teaspoons pure vanilla extract
    • 1/4 cup plain Greek yogurt or sour cream (for extra moisture)
    • 3 medium tart apples (like Granny Smith or Honeycrisp), peeled, cored, and finely diced
    • 1 cup chopped pecans, lightly toasted
  • For the Simple Brown Sugar Glaze (Optional):
    • 1/2 cup unsalted butter
    • 1/2 cup packed light brown sugar
    • 3 tablespoons heavy cream or milk
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar (sifted)

Step-by-Step Instructions

1.Prep Pan and Oven:Ensures the heavy cake releases smoothly.

Preheat your oven to 350°F (175°C). Generously grease a 10-to-12-cup Bundt pan with butter or baking spray containing flour, making sure to get into all the fluted crevices.
2.Mix Dry Ingredients:Whisk the dry ingredients together.

In a large bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
3.Cream Butter and Sugars:Cream butter and sugars until light and fluffy.

In a separate large bowl (or stand mixer), beat the softened butter, granulated sugar, and brown sugar together on medium-high speed for about 3 minutes until smooth and creamy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and Greek yogurt.
4.Combine and Fold:Combine wet and dry mixtures carefully.

Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined (do not overmix). Using a spatula, gently fold in the diced apples and toasted pecans so they are evenly distributed through the thick batter.
5.Bake and Cool:Bake until a toothpick inserted in the center comes out clean.

Spoon the thick batter evenly into your prepared Bundt pan and smooth the top. Bake at 350°F for 50 to 65 minutes. Let the cake cool in the pan for 15 minutes, then gently invert it onto a wire rack to cool completely.

The Caramel-Brown Sugar Glaze (Optional)

If you want to take it over the top:
  1. Melt 1/2 cup of butter in a saucepan over medium heat, stir in the brown sugar, and let it bubble for 1 minute.
  2. Remove from heat, whisk in the heavy cream and vanilla, then slowly whisk in the powdered sugar until smooth.
  3. Drizzle the warm glaze generously over the cooled Bundt cake, letting it pool down the sides and into the flutes.

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