Fall has arrived and I'm ringing it in with this beautiful bundt cake. I love cakes made in this pan. So simple and the pan does most of the work. All I did was drizzle on some glaze and sprinkle on the pecans. And viola...one gorgeous cake!
Apple Pecan Bundt Cake with Apple Cider Glaze Printable Recipe
1-3/4 cup sugar
2 teaspoons vanilla extract (I used French Vanilla)
1-1/2 cup canola oil
3 cups all purpose flour
1-1/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon salt
3 medium Granny Smith apples
1 cup chopped pecans
Glaze and Topping:
2 Tablespoons apple cider
1-1/2 cups powdered sugar
3 Tablespoons chopped pecans
Peel and shred apples (it's fine if they get a little brown while you mix the batter you won't be able to see them in the cake.)Mix together sugar, eggs, oil, and vanilla.
Mix together flour, baking soda, cinnamon, nutmeg, and salt .Add dry to wet and mix well.
Dump in apples and nuts and mix to incorporate.
Spray and dust 10" fluted bundt pan with flour.Dump batter into pan and smooth top.
Bake at 350 degrees for 55-60 minutes or until toothpick inserted comes out clean. Cool on rack in pan for 15 minutes.
Flip out and continue to cool completely. Meanwhile toast the pecans in a pan for just a few minutes to heat and liven up the flavors. Set aside to wait until cake cools.
Mix together apple cider and powdered sugar until nice and smooth. It should be runny but not so runny it runs completely off your cake. Use as much or a little as you like. (My cider was homemade and really light so don't be surprise if your store or orchard bought cider makes a darker glaze than mine.)
Sprinkle with the toasted pecans and serve!