If you’re looking for a delicious cake that combines several yummy fall flavors, then look no further than this Apple Pecan Bundt Cake with Maple Glaze. It’s a scratch cake filled with goodness that you’ll be proud to serve to family or guests.
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Jump to RecipeMy mother did not bake pies. She always said that for the amount of work she’d put into one, there weren’t enough servings to make it worth the time it took her to do the work.
She did enjoy making cakes, though. Two of her favorites were my aunt Finnie’s banana nut spice cake, and the oatmeal cake that was frequently served for our birthdays.
This apple pecan bundt cake with maple glaze isn’t one of her recipes, however. A few years ago my hubby went through a period of devouring cookbooks and coming up with recipes based on what he learned.
This cake is one of those recipes.
And it just begs to be served in the fall. Filled with yummy ingredients and topped with a plate-licking good glaze, it’s one that we’ve enjoyed several times since. While I’ve got a traditional bundt pan, we were given this fancy bundt pan by our daughter’s significant other and we really like the way the ridges are perfect for applying the glaze.
What We Used To Prepare This Cake
- electric stand mixer
- a fancy bundt pan
- bamboo cutting board
- a chef knife
- measuring cups and measuring spoons
- cooling racks
- cake plate with dome lid
- and if you plan to take this cake someplace, a portable cake carrier is super helpful!
The cake carrier I use is metal and belonged to my grandmother. It’s probably from the 1950s or before so I doubt you can even find anything like it unless you search thrift stores. But it still works great and I love the locking mechanism on it. And since it was my nana’s, I’ll never part with it!
How To Make Apple Pecan Cake with Maple Glaze
We always start by gathering our ingredients. This helps us be sure we’ve got everything we need so there are no panic runs to the grocery store in the middle of cooking.
Some ingredients, like the apples and pecans, will need to be chopped to an appropriate size.
You can choose to use a nonstick spray to prepare your baking pan, but we prefer using grease and flour. We think it helps the cake to come out of the pan easier with fewer tears or hunks missing (which makes me cry when that happens!).
Before removing the cake, be sure to let it cool thoroughly in the pan. Then invert it on to whatever plate you’re going to use to store and serve it from.
Once the cake is cooled and removed from the pan, gather the ingredients for the maple glaze. These ingredients will elicit “yums” from anyone!
Combine glaze ingredients in a saucepan and bring to a boil.
Apple Pecan Bundt Cake with Maple Glaze
a yummy fall cake you'll be proud to serve family and guests
Ingredients
- 2 cups flour
- 2 teaspoons cinnamon powder
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1 cup white sugar
- 1 1/4 cups vegetable oil
- 1/2 cup milk
- 2 Tablespoons lemon juice
- 3 large eggs
- 1/2 cup shredded coconut
- 1/2 cup pecans chopped
- 1 cup apple peeled & finely chopped
- 1/2 cup raisins
for the glaze
- 1/2 cup brown sugar
- 4 Tablespoons butter melted
- 2 Tablespoons heavy cream
- 1 Tablespoon real maple syrup
Instructions
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Preheat oven to 350 degrees.
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Grease and flour baking pan.
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Combine the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Mix these together well with a whisk.
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In a large mixing bowl, thoroughly mix together the sugar, brown sugar, vegetable oil and eggs.
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Add in the dry ingredients, in 2 or 3 parts, with beating in-between.
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When the cake batter is well mixed, stir in the coconut flakes, the walnuts or pecans, and the apple bits.
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When everything is well mixed, pour batter into baking pan. Bake at 350 F for an hour until inserted toothpick comes out clean.
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Let the cake cool in the bundt pan for 30 minutes and invert the pan over a plate to release the cake from the pan.
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Combine the icing ingredients in a saucepan and bring the mixture to a boil over medium heat while stirring constantly. Reduce the heat to medium low while continuing to simmer and stir the icing for 3 minutes or until it reaches the soft ball stage.
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Drizzle the icing over the cake and let it cool to set up before serving.
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More tasty desserts to try:
I’m a retired educator, mom of three adult children, cancer warrior, sandwich generation member, and lover of life!
I help older women create & live a life they love through radical self acceptance, unapologetic goal pursuit, and relishing the joys of home.
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