This autumnal cake perfectly exemplifies the warming flavors of fall, juxtaposing the crisp sweetness of fresh apple cider with an indulgent swirl of dulce de leche- and pecan-laden cake. A thick, creamy caramelly glaze and a sprinkle of nuts perfectly crown this decadent dessert.
Caramel-Apple-Pecan Cake
Makes 1 (10-cup) Bundt cake
Ingredients
Cake:
- 1 cup (227 grams) unsalted butter, melted and cooled slightly
- 1 cup (200 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- 3 large eggs (150 grams), room temperature
- â…“ cup (80 grams) apple cider
- 1 teaspoon (4 grams) vanilla extract
- 3 cups (375 grams) all-purpose flour
- 2½ teaspoons (12.5 grams) baking powder
- 2 teaspoons (4 grams) ground cinnamon
- 1 teaspoon (3 grams) kosher salt
- ¼ teaspoon ground nutmeg
- 2 large firm sweet apples (400 grams), peeled and cored
- 5 tablespoons (95 grams) dulce de leche
- ¼ cup (32 grams) finely chopped toasted pecans
Glaze:
- ½ cup (148 grams) dulce de leche
- 1 tablespoon (15 grams) water
- 1 teaspoon (4 grams) vanilla extract
- ¼ teaspoon kosher salt
- Garnish: chopped toasted pecans
Instructions
- Preheat oven to 325°F (170°C).
- For cake: In a large bowl, whisk together melted butter and sugars. Whisk in eggs, cider, and vanilla until well combined.
- In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg.
- Using the large holes of a box grater, shred apples.
- Whisk half of flour mixture into butter mixture until just combined. Fold in apples and any juices. Fold in remaining flour mixture just until no dry streaks remain.
- In another medium bowl, stir together one-third of batter (about 2 cups or 500 grams) and dulce de leche; fold in pecans.
- Spray a 10-cup Bundt pan with baking spray with flour.
- Using a 1½-tablespoon spring-loaded scoop, scoop batters in an alternating pattern into prepared pan. Firmly tap pan on a kitchen towel-lined counter 7 to 10 times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 205°F (96°C), 1 hour and 15 minutes to 1 hour and 25 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- For glaze: In a medium microwave-safe bowl, heat dulce de leche, 1 tablespoon (15 grams) water, vanilla, and salt on high in 10-second intervals, stirring between each, until warm and fluid; spoon onto cooled cake. Garnish with pecans, if desired. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Overall the recipe turned out great. I made it and brought it to the office and the concensus was that it tasted really good and had great balance. My glaze could’ve used a little bit more in the microwave as it went on a bit thick and didn’t run down the sides of the Bundt as much as it should have. This resulted in some unintended concentrated and non-distributed sweetness.
Have baked this cake twice for 2 group events and everyone loved!