This Praline-Glazed Apple Bundt Cake is SO moist and loaded with apples and pecans, then smothered in a praline glaze — a great fall dessert, perfect for Thanksgiving or Christmas!
Recipe was first posted on The Recipe Critic.
I’m currently sitting here wondering why I have never posted a bundt cake recipe here on The Recipe Rebel.
I’ve got plenty of cake (I do love cake!): Black Forest Cake and Hot Fudge Sundae Cake and Pumpkin Caramel Pecan Naked Cake but never a bundt cake. Whyyyyy is that?!
I guess maybe because I try not to post too many recipes that use specialty kitchen tools or pans, or maybe because on most days I just can’t bear to wait for 50 minutes for a cake in the oven (tell me I’m not the only one!).
Whatever the reason, it’s not going to stop me now. This Praline-Glazed Apple Bundt Cake is my go-to fall dessert from now on.
I love apple desserts because we can get pretty good, reasonably priced apples here (and in most places) year round, and because when I asked my Facebook group about their favorite holiday dessert combinations, apple and cinnamon was #1 (can you believe it?! I was stunned!), so I was pretty sure this one would be a hit.
Plus, the brown sugar praline glaze smothered alllllll over it doesn’t hurt.
And just as (okay, almost) as exciting as praline glaze is that I shared this recipe over on The Recipe Critic earlier and I’m going to be contributing to her site on a regular basis! If you guys don’t follow Alyssa, you need to because you will love her recipes!
NOTES:
- The first time I made this recipe, it needed a little more sugar and a little more moisture. So I know that 1 cup oil and 2 cups sugar sounds like a lot, but keep in mind that this is a big cake and can feed a lot of people — you won’t regret it!
- Also, I will admit that I was planning to use applesauce instead of the sour cream in this recipe, BUT I didn’t have any. Wait that’s a lie, I had a container in the fridge that was moldy. So, as you can imagine, I opted for sour cream! I would think that you could substitute applesauce for the sour cream and it would work just as well (but I haven’t tested this theory, so don’t get mad at me if it doesn’t work).
Praline-Glazed Apple Bundt Cake
written by Ashley Fehr
Ingredients
- 1 cup canola oil
- 1 cup light sour cream or Greek yogurt
- 4 large eggs
- 3 teaspoons vanilla
- 2 cups lightly packed brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 3 cups all purpose flour
- 2 apples finely chopped
- 1 apple shredded
- 1 1/2 cups chopped toasted pecans, divided
Glaze
- 1 cup brown sugar
- 1/2 cup milk or cream
- 1 tablespoon butter
- 1 1/2 cups powdered icing sugar
Instructions
- Preheat oven to 350 degrees F and grease a 10 cup bundt pan.
- In a large bowl, whisk together oil, sour cream, eggs and vanilla. Add brown sugar and whisk until smooth.
- Add baking powder, baking soda, salt, cinnamon and whisk until combined. Stir in flour just until combined. Stir in chopped and shredded apples and 1 cup pecans.
- Pour into greased bundt pan and bake for 50-55 minutes, until a toothpick comes out clean. Let cool in pan for 20 minutes before inverting onto a cooling rack to cool to room temperature.
- GlazeIn a medium saucepan, combine brown sugar and milk. Bring to a boil over medium heat and cook for 3-4 minutes, whisking constantly.
- Remove from heat and stir in butter until melted. Stir in powdered sugar and whisk until smooth. Let cool 5-10 minutes to thicken slightly before pouring over cooled cake. Sprinkle with remaining ½ cup pecans.
Nutrition Information
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Courtney King says
I dont have a 10 inch bundt pan all i have is a 12 inch bundt pan will that work
Adrienne Alsbury says
I made this but substituted canned pumpkin for the oil and 2 of the 4 eggs. I had to bake it longer and tested with a knife. I thought it was cooked through but very wet/ moist inside. Can’t say it wasn’t baked enough. It baked 1 hour 15 minutes. I loved the glaze. I will try this again.
Just tried to make it a little less fat.
Thank you
The Recipe Rebel says
I’m thinking the changes definitely make this a very wet dough.
Angela says
I made this as a 9×13 pan cake instead. I adjusted the temperature to 325 degrees and baked it 40 minutes. It came out pretty tasty! This method didn’t leave it as spongy and fluffy as I would have liked, but it tasted great.
My only issue was with the glaze.. I did exactly as the directions state, but the milk immediately began to curdle. You can’t bring milk to a boil so quickly on the temperature as this will happen. I strained the curdles and used the brown sugar syrup to try it again on low heat but as the texture was changing I was afraid it would curdle again so I took it off. I added the sugar and butter but it just didn’t turn out well. It was a very syrupy, clear mixture and way too sweet. I would suggest adding some steps in your directions mentioning what we should expect when heating up the mixture.
Ashley Fehr says
Hi Angela! I’m so sorry to hear that happened! The method for the glaze is one I use in two other recipes — these Brown Sugar Pecan Cookies (https://www.thereciperebel.com/brown-sugar-pecan-cookies/) which are very popular and have gotten rave reviews, and also my Brown Sugar Pecan Blondies (https://www.thereciperebel.com/brown-sugar-pecan-blondies/), so I’ve tested the method quite a few times and others have done it with success. I usually bring to a boil over medium heat, so it does take a few minutes and I’ve never had any issues with curdling. I’m sorry it didn’t work out for you!
Charis says
What vairity apple ? Looks like Golden Delicous in the pix. Also, that does not look like a fine chop on the apple. Looks like 1/4 to 3/8 or even 1/2″ ” dice. I want to make a cake that look exactly like yours
Cyndi - My Kitchen Craze says
I love bundt cakes too but I always get nervous about them coming out of the pan perfectly. This one looks gorgeous! Love apples in cakes so I know I’d devour this in a heart beat!
Dorothy Dunton says
Hi Ashley! Years ago a friend gave me a recipe for a fresh apple bundt cake which is similar to this. I believe that’s why I have a bundt pan! I like the addition of sour cream and pecans and I will be trying it soon!
Ashley Fehr says
Thanks Dorothy! Let me know how you like it!
Sarah @Whole and Heavenly Oven says
This is seriously the most gorgeous bundt cake I’ve seen in a LONG time! I mean, can you even say STUNNING?? That praline glaze is totally calling out to me and I NEED this in my life!
Ashley Fehr says
Thanks Sarah! I think bundt cakes are so easy to make pretty, and I have no idea why I’ve never made one before!
Gayle @ Pumpkin 'N Spice says
Aren’t bundt cakes the best? I’ve made a few before and always wonder why I DON’T do it more often! This apple version looks so perfect for the season, especially with that glaze!
Ashley Fehr says
Right?! I am wondering that now too! I feel like there will definitely more now!