apple praline bundt cake

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Fall baking dreams are made of this apple praline bundt cake! We start with a spiced apple cake, flavored with apple cider and warming spices. Layered with a delicious cinnamon-sugar and pecan ribbon, this cake is simply irresistible even before we add the praline topping!

Apple Praline Bundt Cake

Topped with praline glaze (a delicious combination of brown sugar, butter, and vanilla), this apple bundt cake makes the perfect dessert or weekend brunch indulgence!

Apple Praline Bundt Cake

Bundt Cake Success

  • Bring all of your cake ingredients to room temperature before beginning. When your butter, eggs, egg yolk, and apple cider are all at room temperature, they mix together uniformly.
  • Use crisp and sweet apples in this cake. A mix of your favorite apple varieties is delicious!
  • I especially love homemade apple cider in this cake. To make your own, combine 2 cups pure apple juice with 1 apple, cut into 1/2-inch wedges and 4 teaspoons of mulling spices. Bring to a boil, then reduce the heat and let simmer for 20 minutes. Strain into a glass bowl or measuring cup and let cool to room temperature before using.
  • To create the swirl, spoon half of the cake batter into the prepared bundt pan. Smooth the batter with an offset spatula and tap the pan sharply to reduce air bubbles. Sprinkle evenly with cinnamon-sugar mixture and chopped pecans. Spoon the remaining cake batter evenly over the pecans, carefully smoothing with an offset spatula. Tap the pan sharply again to reduce air bubbles.
  • Bake cake until golden and the top springs back to the touch. A tester inserted in the center should come out with a few crumbs attached. Your baking time may vary depending on the shape of your bundt pan, so start testing for doneness after 45 minutes.
  • The praline topping comes together quickly on the stovetop, so prepare all of your ingredients ahead. Allow the warm topping to cool for about 5 minutes to thicken slightly before drizzling over the cake.

Apple Praline Bundt Cake

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Apple Praline Bundt Cake

Apple Praline Bundt Cake


Description


Scale

Ingredients

Cake

  • 2 1/2 cups flour
  • 3/4 tsp aluminum-free baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 10 Tbsp unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 2 tsp vanilla extract
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 1 cup apple cider
  • 2 tsp vanilla extract
  • 1 1/2 cups peeled and finely chopped apple

Ribbon

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1/2 cup toasted pecans, finely chopped

Praline Topping

  • 3 Tbsp unsalted butter, cubed
  • 3/4 cup light brown sugar
  • 3 Tbsp milk
  • 1/8 tsp salt
  • 1/2 cup powdered sugar, sifted
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350Β°F and butter and flour a 10-cup bundt pan. Whisk together flour, baking powder, baking soda, spices, and salt in a medium bowl.
  2. Beat butter and sugars in a large mixer bowl on medium speed until pale and fluffy. Beat in vanilla. Reduce speed to low and add eggs and egg yolk one at a time. Beat in flour mixture in three additions, alternating with apple cider (begin and end with flour mixture), just until almost incorporated. Gently fold in apples.
  3. Spoon half of the batter into prepared bundt pan and smooth with an offset spatula. Tap pan sharply to reduce air bubbles. For the ribbon, combine sugar, brown sugar, and cinnamon. Sprinkle over the cake batter, then sprinkle evenly with pecans. Spoon remaining batter evenly over the pecans, and carefully smooth with an offset spatula. Tap pan sharply again to reduce air bubbles.
  4. Bake for 48 to 50 minutes, until cake is golden, springs back to the touch, and a tester inserted in the center comes out with a few crumbs attached. Cool in pan on a wire rack for 15 minutes; carefully invert onto rack and cool completely.
  5. For the praline topping, combine butter, brown sugar, milk and salt in a heavy saucepan over medium heat. Bring mixture to a boil; boil for 1 minute while stirring constantly. Turn off the heat and whisk in powdered sugar and vanilla until smooth. Remove pan from the heat and let stand for 5 minutes or until slightly thickened before pouring over the cake. Let set before serving.

Keywords: Apple, Bundt Cake, Cake, Fall Baking, Praline, Brown Sugar

Apple Praline Bundt Cake

More fall bundt cakes you’ll love:

Apple Cider Bundt Cake
Spice Bundt Cake
Brown Butter Pumpkin Spice Cakes

15 comments
    1. Hi Jeanne, you can make your own apple cider using pure apple juice! Combine 2 cups pure apple juice with 1 apple, cut into 1/2-inch wedges and 4 teaspoons of mulling spices. Bring to a boil, then reduce the heat and let simmer for 20 minutes. Strain into a glass bowl or measuring cup and let cool to room temperature before using.

  1. I love pralines so I knew I had to make this cake from the second I saw it pop up on Instagram. It was delicious, moist and loaded with apples and pecans. Such a perfect fall cake. Thank you for sharing!

  2. Instead of using my 10 cup capacity bundt pan, I’d like to use my 6 bundlet pan (so I can share the love of this deliciousness!) I know the baking time will be less but would you have an idea as to how long it should bake?

      1. Laura: Thanks so much for the tip & the link! I just took them out of the oven – my house smells like Christmas!! If they taste as good as they smell they’ll be absolutely delicious. Can’t wait to try! I’ll post & tag you πŸ™‚

    1. Hi Penny, apple cider vinegar and apple cider are very different from each other. Apple cider vinegar is made from fermented apples, which gives it a very sour flavor. Apple cider is made from apples and mulling spices, and that’s what we use in this recipe. Hope that helps for next time!

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