This Caramel-Apple-Pecan Bundt Cake is an absolute showstopper, a cake that looks incredible no matter the pan and tastes amazing, too.
Of course, to get those results, it takes work. This is a recipe that dirties a lot of dishes. Worth it, though? Oh yes.
I modified this recipe from the September/October 2025 issue of Bake from Scratch.
Bready or Not: Caramel-Apple-Pecan Bundt Cake
This is a showstopper of a bundt cake, but yes, it also involves extra work. The compliments will make that effort worthwhile! Modified from the September/October 2025 issue of Bake from Scratch.
Equipment
- 10-cup bundt cake pan
- nonstick spray with flour
Ingredients
Cake
- 1 cup unsalted butter (2 sticks) melted and cooled slightly
- 1 cup white sugar
- 1/2 cup brown sugar packed
- 3 large eggs room temperature
- 1/3 cup apple cider
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
- 2 large firm sweet apples (such as Honeycrisp or Cosmic Crisp) peeled and cored
- 5 tablespoons caramel sauce
Glaze
- 1/2 cup caramel sauce
- 1 teaspoon vanilla extract
- chopped pecans for garnish
Instructions
- Preheat oven at 325 degrees. Thoroughly coat the interior of a 10-cup bundt pan with baking spray with flour.
- In a large bowl, mix together melted butter and sugars. Add the eggs, cider, and vanilla.
- In a separate bowl, combine flour, baking powder, cinnamon, salt, and nutmeg.
- Dice up the apple into small pieces. This can also be done with a box grater.
- Mix half of dry mixture into the butter mixture. until just combined. Fold in apples along with any juice. Mix in remaining flour mixture. Scrape the bottom of the bowl, and make sure there are no white streaks.
- Scoop 2 cups of the batter into another bowl. Stir in the caramel sauce until the batter is fully incorporated and darker.
- Use two spring-loaded scoops or large serving spoons to dollop alternating lumps of the two batters into the prepared pan. Once all of the batter is inside lay out a folded kitchen towel and firmly tap the pan on it several times to help the dough settle and release air bubbles.
- Bake cake for an 1 hour and 15 minutes to 1 hour and 25 minutes; the middle needs to pass the toothpick test. Let cool in pan for 10 minutes, then invert the cake onto a wire rack. Cool completely.
- For glaze, if the caramel sauce is cold or stiff, measure it into a microwave-safe bowl and briefly and carefully zap in microwave to loosen. Mix in the vanilla.
- Place cake on a serving platter or plate. Drizzle caramel over top. If desired, sprinkle pecan pieces on top.
- Serve at room temperature; store for up to three days, covered. Leftover cake can be individually wrapped and frozen for later.
