Description
A moist and tender Bundt cake filled with pumpkin, apples, and pecans, topped with a sweet vanilla glaze and toasted pecans.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- 2 medium apples, peeled, cored, and finely diced
- 1 cup chopped pecans
- 1 cup granulated sugar
- ¾ cup packed light brown sugar
- ¾ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- 1 ½ cups powdered sugar
- 2 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ½ cup pecan halves or roughly chopped pecans
- 1 tablespoon brown sugar
- 1 tablespoon butter
- ¼ teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- Whisk together the dry ingredients in a medium bowl.
- Beat the sugars and oil together in a large bowl, then add eggs, pumpkin, and vanilla.
- Mix in the dry ingredients and buttermilk alternately until combined.
- Fold in the diced apples and chopped pecans gently.
- Spoon the batter into the prepared Bundt pan and smooth the top.
- Bake for 50-60 minutes, checking doneness with a skewer.
- Cool the cake in the pan for 15-20 minutes before inverting onto a cooling rack.
- Prepare the glaze by whisking the ingredients together until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with cinnamon pecans.
Notes
Toast the pecans for extra flavor. Ensure the cake cools completely before glazing to prevent melting.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg
Keywords: Bundt cake, pumpkin cake, apple cake, fall dessert, pecan topping