Step 1: Prepare the Bundt Pan

Preheat the oven to 325°F (165°C).

Generously grease and flour a 10-inch Bundt pan, making sure to coat all the grooves.

Step 2: Prepare the Apples

Peel, core, and finely chop the apples.

For the best texture, use firm apples such as Granny Smith, Honeycrisp, or a combination of sweet and tart varieties.

Set aside.

Step 3: Combine the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking soda
• Cinnamon
• Salt
• Nutmeg

Set aside.

Step 4: Mix the Wet Ingredients

In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla.

Step 5: Combine the Batter

Add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk.

Mix just until combined.

Don’t overmix the batter.

Step 6: Add the Apples and Pecans

Gently fold in the chopped apples and pecans.

The batter will be thick, which is exactly what you want.

Step 7: Fill the Bundt Pan

Transfer the batter to the prepared Bundt pan.

Spread evenly and gently tap the pan on the counter a couple of times to remove large air pockets.

Step 8: Bake

Bake for approximately 65–75 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Step 9: Cool

Allow the cake to cool in the pan for 15–20 minutes.

Carefully invert it onto a wire rack and let it cool completely.

🍯 Make the Glaze

Step 10: Prepare the Glaze

Whisk together powdered sugar, milk, vanilla, and salt until smooth.

Add a little more milk if necessary to reach a pourable consistency.

Step 11: Glaze the Cake

Drizzle the glaze generously over the completely cooled Bundt cake.

Allow the glaze to set for about 10 minutes before slicing.