Description
It is sophisticated enough to serve as the centerpiece for a holiday dinner party, yet simple enough to whip up for a casual Sunday afternoon tea. The combination of cinnamon, nutmeg, and vanilla creates a fragrant aroma that will fill your home, promising a treat that is as soul-warming as it is delicious. Whether you are using heritage apples from a local farm or reliable Granny Smiths, this cake celebrates the timeless pairing of fruit and caramel in a way that feels both nostalgic and professional.
Ingredients
For the Apple Pecan Sponge:
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3 cups All-purpose flour, sifted
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2 cups Granulated sugar
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1 cup Vegetable oil (for maximum moisture)
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3 Large eggs, room temperature
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3 cups Fresh apples (Granny Smith or Honeycrisp), peeled and diced
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1 cup Toasted pecans, roughly chopped
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1 tsp Baking soda
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1 tsp Ground cinnamon
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½ tsp Ground nutmeg
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½ tsp Salt
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2 tsp Pure vanilla extract
For the Warm Caramel Glaze:
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1 cup Light brown sugar, packed
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½ cup (1 stick) Unsalted butter
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¼ cup Heavy cream or whole milk
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1 tsp Vanilla extract
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A pinch of sea salt
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a 10–12 cup Bundt pan thoroughly. In a small skillet over medium heat, lightly toast the chopped pecans for 3–5 minutes until fragrant. Set them aside to cool.
In a large bowl or stand mixer, beat the vegetable oil, sugar, and eggs until the mixture is pale and smooth. Stir in the vanilla extract.
Whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. The batter will be very thick.
Using a sturdy spatula, fold in the diced apples and the toasted pecans. Ensure they are evenly distributed throughout the thick batter.
Pour the batter into the prepared Bundt pan and smooth the top. Bake for 60–75 minutes. Because of the high moisture content from the apples, it needs a long, slow bake. Use a long skewer to test for doneness; it should come out clean.
While the cake cools in the pan for 10 minutes, combine the brown sugar, butter, and cream in a saucepan. Bring to a boil for 3 minutes, stirring constantly. Remove the cake from the pan onto a rack. Poke holes in the top of the warm cake and pour half the glaze over it. Let it set, then pour the remaining glaze over the top for a thick finish as seen in the photo.
Notes
Don’t worry if the batter seems too thick to pour; the apples release their juices during the baking process, which hydrates the flour and creates that signature moist “dapple” texture.
- Prep Time: 25 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 540 kcal
- Sodium: 230mg
- Fat: 28g
- Carbohydrates: 68g
- Protein: 5g