Apple Praline Bundt Cake Recipe with Caramelized Pecans

Apple praline bundt cake is a comforting slice of fall: moist cake flecked with apple, a cinnamon-pecan ribbon, and a sweet praline glaze. It’s easy to make and impressive to serve.

Cake

• 2 1/2 cups all-purpose flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/8 tsp cloves
• 1/2 tsp salt
• 10 Tbsp unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 2 tsp vanilla extract
• 2 large eggs plus 1 egg yolk, at room temperature
• 1 cup apple cider
• 2 tsp vanilla extract
• 1 1/2 cups peeled and finely chopped apple

Ribbon

• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 tsp cinnamon
• 1/2 cup toasted pecans, finely chopped

Praline Topping

• 3 Tbsp unsalted butter, cubed
• 3/4 cup light brown sugar
• 3 Tbsp milk
• 1/8 tsp salt
• 1/2 cup powdered sugar, sifted
• 1/2 tsp vanilla extract

Instructions

1. Preheat the oven to 350°F. Butter and flour a 10-cup bundt pan. In a medium bowl whisk together the flour, baking powder, baking soda, spices, and salt.
2. In a large bowl or stand mixer, beat the butter and both sugars on medium speed until pale and fluffy. Beat in the vanilla. Reduce speed and add the eggs and extra yolk one at a time. With the mixer on low, add the flour mixture in three additions, alternating with the apple cider and beginning and ending with the flour. Mix just until almost combined. Fold in the chopped apples gently.
3. Spoon half the batter into the prepared pan and smooth with an offset spatula. Tap the pan sharply to release air bubbles. For the ribbon: combine granulated sugar, brown sugar, and cinnamon; sprinkle evenly over the batter, then scatter the chopped pecans. Spoon the remaining batter over the pecans and smooth. Tap again to remove air pockets.
4. Bake 48–50 minutes, or until the cake is golden, springs back when touched, and a tester comes out with a few moist crumbs. Cool in the pan on a wire rack for 15 minutes, then invert onto the rack and cool completely.
5. For the praline topping, combine butter, brown sugar, milk and salt in a heavy saucepan over medium heat. Bring to a boil and cook, stirring constantly, for 1 minute. Remove from heat and whisk in powdered sugar and vanilla until smooth. Let the topping stand about 5 minutes to thicken slightly.
6. Drizzle the praline glaze over the cooled cake and allow it to set before slicing. Store leftovers in an airtight container at room temperature for up to 2 days.

Homemade Apple Cider: Combine 2 cups pure apple juice with one apple cut into 1/2-inch wedges and 4 teaspoons mulling spices. Bring to a boil, reduce heat and simmer for 20 minutes. Strain into a bowl or measuring cup and cool to room temperature before using.