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.
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!