Apple Pecan Bundt Cake | Recipes | Central Market
Fall for something sweet. Granny Smith apples and pecans are the perfect companion to this sweet bundt cake. Let it be a part of your Thanksgiving spread, then save a little for breakfast the next day.
Best Apple Cake Ever | Apple Bundt Cake
Apple Cinnamon Bundt Cake is moist and flavorful and is the perfect way to use up your favorite apples. This easy, from scratch apple Bundt cake recipe is great all year long!! Perfect for holidays
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APPLE BUNDT CAKE
INGREDIENTS
CAKE
2 cups (450g) sugar
1 cups (240g) oil
3 eggs room temperature
2 tsp vanilla extract
3 cups (384g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon spice
1/2 tsp salt
4 medium apples peeled and diced
9Inch Bundt Pan Grease with butter or oil
350*F (180*C) for 45-50 min until toothpick come clean
cool to room temperature
BUTTER GLAZE
1/2 cup (1 stick) (113g) butter
1/2 cup packed brown sugar
1 tsp. vanilla extract
1/4 cup heavy cream
cool to room temperature
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Apple-Cream Cheese Bundt Cake | Southern Living
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This beautiful Apple-Cream Cheese Bundt Cake is one of our most popular recipes for good reason. It's superbly moist, with a sweet cream cheese filling woven inside, and is topped with a buttery, homemade praline frosting.
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Apple Pecan Cake with Caramel Glaze
This apple pecan cake with caramel glaze is the perfect fall dessert recipe. The glaze on this cake oozes with caramel goodness. The scrumptious apple chunks, with delicious chopped pecans mixed throughout, will definitely satisfy your taste buds!
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NEW FALL FAVE: APPLE CINNAMON CREAM CHEESE POUND CAKE!!
Apple Cinnamon Cream Cheese Pound Cake
1- 15oz can of Apple Pie Filling
1/2 teaspoon of vanilla flavor (french vanilla flavor if you have it)
1/2 teaspoon of vanilla butter flavor
1/2 teaspoon of maple flavor
6 large eggs room temperature
3 sticks of unsalted butter -room temperature
1 1/2 cups of light brown sugar
1 cup of granulated sugar
3 cups of cake flour (or All Purpose Flour - sift 3 times for a lighter cake)
2/3 cups of unsweetened apple sauce
1 8oz of cream cheese-room temperature
1/4 of finely chopped pecans
1/4 cup of pecan halfs
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 teaspoon of ground cloves
3 tablespoons of pure maple syrup
Preheat oven on 325°F. In a large bowl, sift your flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. (If you don't have a sifter, whisk altogether for one minute until well combined). Add chopped pecans to dry mixture and mix well. Set aside. Next, using your mixer, mix your sugars, cream cheese and butter together for 10 minutes, scraping the sides down every 3 minutes. After 10 minutes add your room temperature eggs, one at a time. Next, add your flavors. After adding your flavors, begin adding 1/3 of your flour mixture, next add 1/2 of your applesauce, and rotate with your flour being the last added ingredient. Mix for approximately 30 seconds and make sure to scrape sides of the mixing bowl. DO NOT OVER MIX. Set aside, and get your baking pan ready. Spray your fluted, or bundt cake pan well using butter flavored spray and baking spray. (You can do the butter and flour method also. Make sure to cover all areas well to prevent sticking) Use half of the can of apple pie filling and place at the bottom of pan, making sure its evenly distributed. Next pour cake batter on top of apples. Once the batter is in the pan, tap it on the counter to release any air bubbles that may be lingering in the batter. Bake in the oven for 1 hour 15 minutes or until a toothpick comes out dry when placed in the center. Let cake cool for 10- 15 minutes before flipping out onto a cake plate.
While cake is cooling, lets make the topping. Pour remaining pie filling into a small pot, and add your pecan halfs along with them. You may add a couple dashes of cinnamon and maple syrup for extra flavor. Let it heat and stir for 5 minutes. Set to the side.
Once the cake has cooled for 15 minutes, flip cake onto a cake plate. Pour your apple pecan topping onto cake, making sure it covers the top well. Let it rest for 10 minutes before serving.
(If you have a nut allergy, feel free to omit the nuts in this recipe). Enjoy!!????????????
APPLE PECAN CAKE!!!
This Apple Pecan Cake is perfect for breakfast, loaded with apples,so moist, delicious,sweet but not overly sweet, soft , excellent with coffee and pecans give this cake a delicious buttery flavor!!#applecake#pecancake
3 eggs and 3 egg whites at room temperature
50g/1/4cup white sugar
50g/1/4cup cane sugar
250ml/1cup buttermilk at room temperature
100ml/1/2cup vegetable oil
200g/1 2/3cups spelt flour
1tbsp baking powder
100g/3/4 cup pecan nuts
A pinch of salt
500g/4cups renette apples
2tbsp rum
1tbsp cane sugar
the juice of a lemon
Grind the pecan nuts finely…
Wash and cut the apples into medium pieces..
Peel the apples if you prefer,i think the peels add flavor and texture so i’d like to leave them on.,
Pour rum, lemon and sugar over the apples,mix well and set aside..
Whip eggs/egg whites and sugar until light and fluffy..
Add oil, buttermilk and mix until well incorporated..
Sift salt,flour and baking powder and add it to the egg mixture..
Beat until well incorporated..
Add the pecan nuts and fold in..
Finally add the apples…
Pour the mixture into a well greased and floured baking pan and bake it in a preheated oven at 180c/350f for 45/50 minutes..
Let it rest in the pan for 15 minutes and completely on a rack..
Enjoy!!
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