Fall Favorite: Apple Pecan Bundt Cake
If you’re looking for something scrumptious to bake up this weekend, but you’re pumpkined out or you’re not of the “pumpkin spice variety”, then look no further than this delicious Apple Pecan Bundt cake! It has the cinnamon scent of fall combined with the tender sweetness of apples and the nutty crunch of pecans.
The entire thing gets finished off with a delicate glaze of honey, milk, and powdered sugar.
Doesn’t it look just delicious? Here’s how to make your own!
Apple Pecan Bundt Cake
- 1 lb (about 3) Pink Lady or Honeycrisp apples
- 1 c. toasted and chopped pecans
- 1 Tbsp. cinnamon
- 2 1/4 c. sugar
- 2 3/4 c. flour
- 1 Tbsp. baking powder
- 1 tsp. salt
- 1 c. vegetable oil
- 1/4 c. orange juice
- 1 Tbsp. vanilla extract
- 4 eggs
- 1 c. powdered sugar
- 2 Tbsp. honey
- 2 Tbsp. whole milk
Process: Set your oven to 350F. Grease and flour a 10″ bundt pan, set aside. Next up, peer, core, and chop your apples and put them in a small bowl with the pecans, cinnamon, and 1/4 c. sugar. Allow to se for a minute. In a separate bowl, mix your flour, sugar, baking powder, and salt. In another bowl mix the oil, orange juice, eggs, and vanilla. Using an electric mixer, slowly add the wet ingredients to the dry ingredients until well incorporated and smooth. Put 1/3 of the apple mixture in the bottom of the bundt, then top with half of the batter. Sprinkle half of the remaining apples on top of the batter, then top with remaining batter. Toss the remaining apples on top. Bake for 90 minutes or until a knife comes out clean. Cool for 15 minutes then invert on to a rack and allow to cool. The cake should naturally separate from the tin on it’s own. For the glaze, mix all ingredients together until smooth. When the cake is cool, drizzle the glaze on top. Serve!
There you have it! Happy Fall Ya’ll.