Description
Description:
A decadent fall-inspired bundt cake bursting with pumpkin, apple, and warm spices — topped with crunchy pecans and a silky caramel glaze that drips beautifully down the sides. Perfect for cozy gatherings or indulgent coffee breaks.
Ingredients
For the Cake:
3 eggs
1 cup white sugar
½ cup brown sugar
½ cup vegetable oil
1 tsp vanilla extract
1 cup pumpkin puree
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp cinnamon
½ tsp nutmeg
½ tsp allspice (optional, for warmth)
2 apples, peeled and diced
1 cup chopped pecans (plus extra for topping)
For the Caramel Glaze:
½ cup unsalted butter
1 cup brown sugar
¼ cup heavy cream
1 tsp vanilla extract
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and flour a bundt pan generously.
(Prep time: 10 minutes)
In a large bowl, whisk together eggs, white sugar, brown sugar, vegetable oil, vanilla, and pumpkin puree until smooth.
(Mixing time: 5 minutes)
In another bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
Gradually fold dry ingredients into the wet mixture. Stir in diced apples and chopped pecans.
Pour batter evenly into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
(Baking time: 50–60 minutes)
Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
(Cooling time: 10 minutes in pan + 30 minutes on rack)
To Make the Caramel Glaze:
In a small saucepan, melt butter over medium heat.
Stir in brown sugar and cook for 2–3 minutes until slightly thickened.
Slowly add heavy cream, whisking constantly, and simmer for 2 minutes until smooth.
Remove from heat, stir in vanilla and a pinch of salt.
Let cool slightly, then drizzle generously over the cooled cake.
Top with extra chopped pecans before the glaze sets.
Serving Size: 10–12 servings
Calories: ~420 kcal per serving (with caramel glaze & pecans)
Total Time: ~1 hour 20 minutes
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Step-by-Step Guide
Follow these detailed instructions for a perfect cake. First, ensure all ingredients are at room temperature. After preheating your oven and preparing the bundt pan, whisk the wet ingredients (eggs, sugars, oil, vanilla, pumpkin) for a full 5 minutes until light and creamy. This incorporates air for a tender crumb. When combining the dry and wet mixtures, fold gently until just incorporated to avoid a tough cake. Fold in the apples and pecans last. Pour the batter into the pan, smooth the top, and tap the pan on the counter to release air bubbles. Bake on the center rack, checking for doneness at 50 minutes with a toothpick. Cooling is crucial: 10 minutes in the pan allows it to contract slightly for easier release, then cool completely on a rack before glazing.
Serving Suggestions
This cake is a showstopper on its own, but a few accompaniments elevate it. Serve slightly warm slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch presentation, pair with a strong cup of coffee or spiced chai tea. Leftovers (if any) are excellent for breakfast with a hot mug of apple cider.
How-to Summary
In brief: Whisk wet ingredients until smooth. Combine dry spices and flour. Fold dry into wet, then add apples and pecans. Bake in a greased bundt pan at 350°F for 50-60 minutes. Cool completely. For the glaze, melt butter and brown sugar, whisk in cream, simmer until smooth, add vanilla and salt, then drizzle over the cake. Top with extra pecans.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree? No. Pumpkin pie filling contains added sugars and spices, which will throw off the recipe’s balance and likely make the cake too sweet and wet. Always use 100% pure pumpkin puree.
What are the best apples to use? Choose firm, tart apples that hold their shape when baked, such as Granny Smith, Honeycrisp, or Braeburn. They provide a lovely texture contrast and balanced flavor.
Can I make this cake ahead of time? Absolutely. Bake and cool the cake completely, wrap it tightly in plastic wrap (unglazed), and store at room temperature for up to 2 days. Prepare and add the glaze on the day of serving.
My glaze is too thick/thin. How can I fix it? If too thick to drizzle, reheat gently with a teaspoon of additional cream. If too thin, let it cool and thicken for a few more minutes off the heat, or add a bit more sifted powdered sugar.
How should I store the finished cake? Store covered at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days, but bring to room temperature before serving for the best texture and flavor.
Common Mistakes to Avoid
- Not properly preparing the bundt pan: Use baking spray with flour or thoroughly grease and flour every crevice to ensure a clean release.
- Overmixing the batter: Once the dry ingredients are added, mix only until combined. Overmixing develops gluten, leading to a dense cake.
- Glazing a warm cake: The glaze will melt and absorb, creating a soggy mess. Ensure the cake is completely cool.
- Undermeasuring flour: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, resulting in a dry cake.
- Opening the oven door too early: Wait until at least the 45-minute mark to check doneness to prevent the cake from collapsing.
Conclusion
This Pumpkin Apple Pecan Bundt Cake with Caramel Glaze is the ultimate celebration of autumn flavors. Its moist, spiced crumb, studded with tender apples and crunchy pecans, is perfectly complemented by the rich, silky caramel topping. While it requires careful attention to steps like pan preparation and cooling time, the process is straightforward and the impressive result is well worth the effort. It’s a guaranteed crowd-pleaser that brings the cozy essence of fall to any table.