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Pecan Apple Bundt Cake

pecan dessert
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Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract (optional)
  • 1 cup plain yogurt (or sour cream)
  • 2 cups diced apples (Honeycrisp, Granny Smith, or Braeburn)
  • 1 tablespoon lemon juice
  • 1 cup chopped pecans, lightly toasted
  • For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1–2 tablespoons milk (as needed for consistency)

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan.
  2. Peel, core, and dice apples into 1/2-inch cubes. Toss with lemon juice to prevent browning.
  3. Toast pecans in the preheated oven for 5-7 minutes until fragrant. Let cool, then roughly chop.
  4. In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
  5. In a large bowl, beat softened butter until creamy. Add eggs one at a time, beating after each addition. Add vanilla extract, almond extract (if using), and yogurt, mixing until smooth.
  6. Add dry ingredients to wet ingredients in three batches, mixing on low just until incorporated after each addition.
  7. Gently fold in diced apples and chopped pecans until evenly distributed throughout the batter.
  8. Spoon batter into prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to release air bubbles.
  9. Bake for 45-55 minutes, or until a wooden skewer inserted in the center comes out clean with a few moist crumbs.
  10. Allow cake to cool in the pan for exactly 10 minutes, then invert onto a cooling rack and let cool completely, about 2 hours.
  11. For the glaze, whisk together powdered sugar, lemon juice, vanilla, and enough milk to create a pourable consistency.
  12. Drizzle glaze over the cooled cake, allowing it to cascade down the sides. Optionally, sprinkle with additional chopped pecans while the glaze is still wet.

Notes

  • For the best apple texture, choose firm varieties like Honeycrisp or Granny Smith that will hold their shape during baking.
  • Ensure all refrigerated ingredients are at room temperature before mixing for the smoothest batter.
  • The cake can be made up to 2 days ahead and stored at room temperature in an airtight container.
  • For longer storage, freeze the unglazed cake for up to 3 months, tightly wrapped in plastic wrap and foil.
  • Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

Nutrition

Keywords: pecan apple bundt cake, bundt cake recipe, pecan dessert, apple cake, easy bundt cake, fall dessert, cinnamon apple cake

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