Apple Pecan Cake with Caramel Glaze
This moist Apple Pecan Cake with Caramel Glaze is a bundt cake made with grated green apples, pecans, and warm spices, then covered in a thick, glossy caramel pecan sauce. It's the perfect Thanksgiving dessert, and the cake can be baked a day ahead.
Servings: 12 slices
Calories: 634kcal
Equipment
- 1x Bundt cake pan
Ingredients
Apple and Pecan Bundt Cake
- 260 g light brown sugar
- 260 g unsalted butter
- 5 extra-large eggs
- 2 teaspoon vanilla extract
- 345 g cake flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 125 g sour cream
- 300 g green apples grated
- 100 g pecans chopped
Caramel Glaze
- 200 g dark brown sugar
- 115 g unsalted butter
- 80 ml heavy cream
- 50 g powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
Instructions
Apple and Pecan Bundt Cake
- Preheat the oven to 180°C (350°F) and prepare a bundt cake tin with melted butter and a dusting of flour.
- Add the soft butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
- With the mixer running at medium speed, add the eggs to the creamed butter and sugar mixture one at a time, scraping down the sides of the bowl with a rubber spatula between each addition. Add the vanilla and beat again.
- Sift together the flour, baking powder, spices, and salt into a large mixing bowl.
- Add the dry and wet ingredients to the cake batter by alternating between them, starting with the flour mixture and ending with the sour cream.
- Pour the cake batter into the prepared pan and smooth over the top with an offset palette knife. Bake the cake in a preheated oven for 45 minutes or until it is golden brown and a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 20 minutes before turning it onto a cake plate.
Caramel Glaze
- Melt the butter, dark brown sugar, and heavy cream in a saucepan over medium heat. Bring to a rolling boil and let it boil for about 3 minutes without stirring.
- Remove from the heat and stir in the vanilla and salt. Let it cool in the pan until it is warm but no longer boiling hot. About 5 to 10 minutes.
- Add the caramel to a bowl of a stand mixer fitted with a whisk attachment. Gradually whisk in the sifted icing sugar.
- The icing should look glossy, very thick, and slowly drop from your spoon like hot fudge. If it feels too runny, beat in a few more tablespoons of icing sugar.
- Immediately pour the warm fudge icing over your completely cooled Bundt cake. Slice, serve, and enjoy!
Notes
- For a deeper caramel flavor for the glaze, use dark brown sugar. If you don't have any, then light brown sugar will also work.
- The sauce should look glossy and very thick, and slowly drop from your spoon like hot fudge. If it feels too runny, beat in a few more tablespoons of powdered sugar. If it feels too thick, whisk in some extra cream.
- You can top the cake with toasted and chopped pecans if you like.
Nutrition
Calories: 634kcal | Carbohydrates: 69g | Protein: 7g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 149mg | Sodium: 350mg | Potassium: 196mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1063IU | Vitamin C: 1mg | Calcium: 138mg | Iron: 1mg
