Apple Cinnamon Pecan Bundt Cake is a moist, spiced cake loaded with fresh apple chunks, warm cinnamon, and crunchy pecans. Baked in a bundt pan, it has a beautiful ring shape and a soft, tender crumb with cozy fall-style flavors.
🧾 Ingredients
🍰 Cake batter
- 2½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp cinnamon
- ½ tsp nutmeg (optional)
- ½ tsp salt
- ½ cup butter (softened)
- 1 cup sugar
- ½ cup brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 cup sour cream or yogurt
- 2 cups apples (peeled and chopped)
- ¾ cup pecans (chopped)
🍯 Optional glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla
👩🍳 Method
1. Prep oven & pan
- Preheat oven to 175°C (350°F).
- Grease and flour a bundt pan thoroughly.
2. Mix dry ingredients
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
3. Cream butter & sugar
- Beat butter, sugar, and brown sugar until fluffy.
- Add eggs one at a time, then vanilla.
4. Combine batter
- Add dry ingredients alternately with sour cream/yogurt.
- Fold in chopped apples and pecans gently.
5. Bake
- Pour batter into bundt pan evenly.
- Bake for 45–55 minutes until a toothpick comes out clean.
6. Cool & glaze
- Let cake cool in pan 10–15 minutes, then invert onto rack.
- Drizzle glaze over cooled cake if desired.
🍽️ Serving ideas
- With coffee or tea ☕
- With vanilla ice cream 🍦
- With caramel drizzle 🍯
💡 Tips
- Don’t overmix or cake becomes dense
- Use tart apples (like Granny Smith) for best flavor balance
- Toast pecans for extra crunch and aroma
⚡ Quick 3-step version
- Mix batter with apples & pecans
- Bake in bundt pan
- Glaze and serve
If you want, I can also show you a caramel apple pecan bundt version, a cream cheese-filled center version, or a healthier reduced-sugar apple cake alternative.
