Apple Cinnamon Bundt Cake with Brandy Glaze
Apple Cinnamon Bundt Cake with Brandy Glaze
Apple Cinnamon Bundt Cake with Brandy Glaze is a heartwarming, comforting cake that will fill your home with the most amazing smell. Apples, roasted pecans, sweet cake, and a glaze with a kick of flavor- great for a crisp fall day, the holiday dessert table, or all-year-round with a cup of coffee.
What is special about this recipe?
I originally found this recipe from Pastry Queen’s cookbook *“The Pastry Queen”. If you’ve been around Clove & Crumb long, you know I LOVE this cookbook. This is her Mini Apple-Cinnamon Loaves with Calvados Glaze recipe. I made a couple changes I thought helped the texture of mine to be a little less dense in bundt cake form. I’m excited to try this recipe in mini loaves for the holidays like Rebecca Rather does (author of Pastry Queen).
From the roasted pecans, the fresh apples, the cinnamon and nutmeg- I love a recipe that will make your house smell like a home. This recipe does exactly that! It’s all mixed in one bowl, no mixer required, and super straightforward. If you’re a novice baker, try this recipe! You’ll impress whoever you’re cooking for (even if it’s yourself).
Some other Clove & Crumb favorites inspired by recipes from Pastry Queen’s cookbook are Pecan Pie Bars, Bourbon Caramel Apple Pie, and Homemade Dinner Rolls. Give them a try!
*As an Amazon Associate I earn commission from qualifying purchases.
What’s in Apple-Cinnamon Bundt Cake with Brandy Glaze
You’ll need the following ingredients for this recipe:
- Apples
- Pecans
- All-purpose flour
- Cane sugar
- Avocado/coconut oil
- Eggs
- Salt
- Baking soda
- Cinnamon
- Nutmeg
- Butter
- Light corn syrup
- Brown sugar
- Apple Brandy (“Applejack”)
To make this recipe you’ll need the following supplies:
- Large mixing bowl
- Whisk
- Spatula
- Small pan (for roasting pecans)
- 9-in. bundt cake pan
- Small sauce pan
Apple Cinnamon Bundt Cake with Brandy Glaze: Let’s get cooking!
Preheat the oven to 350℉. Arrange the nuts on a baking sheet in a single layer and toast them for 7-9 minutes until aromatic (watch closely!). Cool the nuts and roughly chop.
With a small piece of paper towel, get about a tablespoon of softened butter and smear it all over a 9-in. bundt pan. Make sure to get very thorough with this so that the cake dumps out nicely when done.
*My helper and I had the best afternoon baking this cake together. Although he did say the roasted pecans smelled like a skunk. I disagreed.
In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla. Add the flour, cinnamon, nutmeg, baking soda, and salt. Using a spatula, mix until incorporated. Stir in the apples and pecans. The batter will be very thick and difficult to stir.
Dump the batter into the prepared bundt pan and spread evenly. Bake for 45-50min. until a toothpick inserted into the middle comes out clean. Cool in the pan for 10 minutes. Then carefully turn out onto a cooling rack.
While the cake cools, prepare the brandy glaze. In a small saucepan, melt the butter, brown sugar, syrup, and apple brandy over medium-high heat. Simmer for about 2 minutes, until it thickens slightly.
Spoon the glaze over the cake. Slice and enjoy!
Apple Cinnamon Bundt Cake with Brandy Glaze
Ingredients
Cake
- 1 cup pecan halves
- ¾ cup avocado or coconut oil
- ¼ cup unsweetened applesauce
- 2 cups sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- 1 tsp salt
- 3 cups peeled, cored, diced apples (about 3 apples)
Glaze
- ¼ cup butter
- ⅓ cup brown sugar
- 1 tbsp light corn syrup
- 1 tbsp apple brandy (optional)
Instructions
- Preheat the oven to 350℉. Arrange the nuts on a baking sheet in a single layer and toast them for 7-9 minutes until aromatic (watch closely!). Cool the nuts and roughly chop.
- With a small piece of paper towel, get about a tablespoon of softened butter and smear it all over a 9-in. bundt pan. Make sure to get very thorough with this so that the cake dumps out nicely when done.
- In a large mixing bowl, whisk together the oil, sugar, eggs, and vanilla. Add the flour, cinnamon, nutmeg, baking soda, and salt. Using a spatula, mix until incorporated. Stir in the apples and pecans. The batter will be very thick and difficult to stir.
- Dump the batter into the prepared bundt pan and spread evenly. Bake for 45-50min. until a toothpick inserted into the middle comes out clean. Cool in the pan for 10 minutes. Then carefully turn out onto a cooling rack.
- While the cake cools, prepare the brandy glaze. In a small saucepan, melt the butter, brown sugar, syrup, and apple brandy over medium-high heat. Simmer for about 2 minutes, until it thickens slightly. Spoon the glaze over the cake. Slice and enjoy!