This Apple Pecan Cake is the kind of recipe you hold onto forever. Deeply moist, warmly spiced, and packed with tender apples and crunchy pecans, it tastes like autumn in cake form. Cinnamon and nutmeg bring cozy warmth, while the apples keep the crumb soft for days—and it truly does get better with time. The brown sugar icing soaks slightly into the cake, creating a glossy, buttery finish that’s rich without being overwhelming.
This is my all-time favorite cake, the one I bake when the leaves start turning or when family is coming home. The recipe comes from a well-loved Junior League cookbook from my hometown, and it’s been made in my kitchen more times than I can count. I’ve served it for holidays, potlucks, and quiet weekends, and it never fails. It’s the kind of cake that people ask about, then ask for again.
If you’re looking for a dependable, old-fashioned cake that feels special and comforting, this one belongs in your recipe box. Love this recipe? Pin it to your Fall Dessert Recipes board on Pinterest so you don’t lose it!
Classic Apple Pecan Bundt Cake with Brown Sugar Icing
Course: DessertsCuisine: AmericanDifficulty: Easy14
servings20
minutes1
hour520
kcalA moist apple spice Bundt cake packed with pecans and finished with a rich, pourable brown sugar icing.
Ingredients
- Cake
1 cup vegetable oil
2 cups granulated sugar
3 large eggs, well beaten
1 tbsp vanilla extract
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
3 cups apples, peeled and chopped
1 cup pecans, chopped
- Brown Sugar Icing
1 cup brown sugar, firmly packed
½ cup butter
¼ cup evaporated milk
1 tsp vanilla extract
Directions
- Preheat the oven to 180°C / 350°F. Generously grease a standard Bundt pan, making sure to coat all the crevices.
- In a large mixing bowl, thoroughly whisk together the vegetable oil, granulated sugar, and eggs until smooth and glossy. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Gently fold in the chopped apples and pecans until evenly distributed.
- Pour the batter into the prepared pan and smooth the top. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- To make the icing, combine the brown sugar, butter, and evaporated milk in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat and stir in the vanilla. Beat with a spoon until slightly thickened and warm, then drizzle over the cooled cake.
Cooking Notes
- Use firm apples like Granny Smith or Honeycrisp; softer apples can turn mushy.
- Grease the Bundt pan generously; this cake is moist and can stick easily.
- The icing thickens quickly as it cools; pour it while still warm for the best drizzle.
Nutrition
Estimated Nutrition per Serving
- Calories: 520 kcal
- Fat: 30.5 g
- Carb: 58.2 g
- Protein: 5.6 g
Yields: 14 servings
Recipe Science
This cake is a classic oil-based Bundt, which explains its long-lasting moisture and tender crumb. Vegetable oil remains liquid at room temperature, preventing the cake from firming up as it cools. Apples contribute both moisture and natural sugars, while pecans add fat and texture that balance the spice-forward batter.
The brown sugar icing relies on dissolved sucrose and milk proteins to create a soft-set glaze rather than a brittle candy coating. Boiling the mixture briefly ensures proper sugar dissolution, while beating as it cools encourages controlled thickening without crystallization.
From a practical standpoint, this cake is well-suited to advance baking. It stores well at room temperature for up to three days and freezes successfully without the icing.
Dietary Notes & Health Alerts: One serving provides approximately 6 g saturated fat, which is about 30% of the FDA daily value; this qualifies as High Saturated Fat. To reduce intake, substitute half the butter in the icing with evaporated milk and use chopped walnuts instead of pecans for slightly lower fat content.
Why You’ll Love This Recipe
- Stays Moist for Days: Perfect for make-ahead baking and holiday prep.
- Classic Fall Flavor: Apples, warm spices, and brown sugar in perfect balance.
- Crowd-Friendly: Elegant enough for guests, simple enough for everyday baking.
- Reliable Results: No mixer required and forgiving for beginner bakers.
FAQ
- Can I make this ahead of time? Yes. Bake the cake up to two days ahead and ice the day of serving.
- What apples work best? Firm varieties like Granny Smith, Honeycrisp, or Fuji hold their shape.
- Can I freeze it? Freeze the unfrosted cake tightly wrapped for up to two months.
- Can I use a tube pan instead? Yes, baking time remains similar; start checking at 55 minutes.
Conclusion
This Apple Pecan Bundt Cake is the kind of recipe that becomes part of your seasonal rhythm; dependable, comforting, and always welcome on the table. Bake it once, and you’ll understand why it’s been treasured for decades.
What’s your favorite apple variety to bake with? I’d love to hear how you make this recipe your own.
