Apple Pecan Bundt Cake

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Spiced Apple Pecan Bundt Cake with Warm Praline Glaze is an autumn showstopper—dense, ultra-moist, and packed with tender fresh apple chunks, toasted pecans, and warm baking spices.

Drizzled with a cooked brown sugar-praline glaze that sets into a slightly crackly crust, this cake gets even better on the second day as the fruit moisture settles throughout the crumb.

Pro-Tips for the Perfect Bundt Cake

  1. Grease with Baking Spray + Flour: Bundt pans have intricate crevices that trap batter. Grease the pan thoroughly with a non-stick baking spray containing flour (or brush with a paste of melted butter and cocoa/flour) to guarantee a clean release.
  2. Choose Firm, Tart Apples: Use firm, crisp varieties like Granny Smith, Honeycrisp, or Gala. Dice them small (about ¼-inch pieces) so they distribute evenly without sinking or creating large air pockets.
  3. Toast the Pecans First: Toast chopped pecans in a 350°F oven for 6–8 minutes before folding them into the batter to intensify their nutty aroma and prevent them from absorbing excess moisture.

Harvest Apple Pecan Bundt Cake Recipe

Ingredients

For the Cake:
  • 3 cups (375g) all-purpose flour
  • 1 tbsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • ½ tsp ground nutmeg & ¼ tsp ground cloves
  • 1 cup (200g) granulated sugar
  • 1 cup (200g) dark brown sugar, packed
  • 1 cup (240ml) vegetable oil or melted coconut oil
  • 3 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 3 cups fresh apples (peeled and finely diced, ~3 medium apples)
  • 1 cup raw pecans, toasted and coarsely chopped
For the Warm Praline Caramel Glaze:
  • ½ cup (100g) dark brown sugar
  • ¼ cup (56g) unsalted butter
  • 3 tbsp heavy cream or evaporated milk
  • ½ tsp pure vanilla extract
  • ½ cup (60g) powdered sugar, sifted
1.Prep Oven & Bundt Pan:Prevents sticking in intricate pan details.

Preheat your oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with baking spray containing flour, ensuring all grooves and the central tube are well coated.
2.Whisk Dry Ingredients:Uniformly coats spices and leavening.

In a large mixing bowl, whisk together the all-purpose flour, cinnamon, baking soda, salt, nutmeg, and cloves.
3.Beat Wet Ingredients:Creates a thick, glossy batter base.

In another bowl, whisk together the granulated sugar, dark brown sugar, oil, eggs, and vanilla extract for 2 minutes until smooth and slightly pale.
4.Combine & Fold Mix-Ins:Yields a thick, heavy batter packed with fruit.

Pour the wet ingredients into the dry mixture and stir gently with a wooden spoon or thick rubber spatula until just combined. Fold in the diced apples and toasted pecans until evenly distributed throughout the batter.
5.Pour & Bake:Bake low and slow for a deep golden crust.

Spoon the batter into the prepared Bundt pan and smooth the top. Bake for 55 to 65 minutes, or until a long wooden skewer inserted into the center comes out clean or with a few moist crumbs.
6.Cool & Invert:Essential for easy inversion.

Cool the cake in the pan on a wire rack for 15 minutes. Invert a serving plate over the top of the pan, invert both together, and gently lift off the pan. Let the cake cool completely.
7.Make Glaze & Serve:Drizzle warm over cooled cake.

In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Bring to a gentle boil for 1 minute while stirring constantly. Remove from heat, whisk in the vanilla extract and powdered sugar until smooth. Immediately drizzle the warm glaze over the cooled cake.

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