Fall baking dreams are made of this apple praline bundt cake. A moist spiced apple cake, infused with apple cider and warm autumn spices, is layered with a cinnamon-sugar and toasted pecan ribbon and finished with a rich praline glaze. The combination of tender cake, nutty ribbon, and glossy praline topping delivers cozy flavors perfect for dessert, brunch, or holiday gatherings.
The praline glaze is a simple stovetop sauce made from brown sugar, butter, milk and vanilla, whisked with powdered sugar for a silky finish. Drizzled over the cooled bundt cake, it forms a sweet, slightly crunchy crust around the top and down the sides. This cake balances sweet and spiced notes with the bright fruitiness of fresh apple, making it an ideal centerpiece for fall menus.
Apple Bundt Cake Success
- Allow all ingredients that should be at room temperature—butter, eggs and apple cider—to sit out before mixing. This helps them blend smoothly and prevents the batter from breaking.
- Choose crisp, sweet apples for texture and flavor. A blend of firm varieties brings depth: some for structure and some for sweetness.
- Homemade apple cider intensifies the apple flavor. To make a quick cider, simmer pure apple juice with apple wedges and mulling spices for 15–20 minutes, then cool before using.
- To create the pecan-cinnamon ribbon, add half the batter to the prepared bundt pan, smooth it, then sprinkle the cinnamon-sugar and chopped pecans evenly before topping with the remaining batter. Tapping the pan reduces air pockets and encourages an even rise.
- Bake until the cake is golden and springs back when gently pressed. A toothpick or cake tester should come out with a few moist crumbs, not wet batter. Start checking for doneness after about 45 minutes, as bundt pan shapes and oven performance vary.
- Prepare the praline topping just before the cake finishes cooling. It comes together quickly on the stovetop; let it rest for a few minutes to thicken slightly, then pour over the cake.
More fall bundt cakes you’ll love:
- Snickerdoodle Bundt Cake
- Apple Cider Bundt Cake
- Spice Bundt Cake
- Brown Butter Pumpkin Spice Cakes
Apple Praline Bundt Cake
- Author: Laura Kasavan
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Apple praline bundt cake is a classic fall dessert that combines soft, spiced cake with a nutty, sweet pecan ribbon and a buttery praline glaze. It’s a crowd-pleaser that stores well for a day or two and slices beautifully for serving. The recipe is approachable for home bakers and rewarding in both flavor and presentation.
Ingredients
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 (additional)
- 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
- Preheat the oven to 350°F (175°C). Generously butter and flour a 10-cup bundt pan. In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a large mixing bowl, beat the butter and both sugars on medium speed until pale and fluffy. Add 2 teaspoons vanilla. Reduce speed to low and add the eggs and extra yolk one at a time, mixing just until combined.
- With the mixer on low, alternate adding the flour mixture in three portions with the apple cider, beginning and ending with the flour. Mix until just combined, then gently fold in the chopped apples.
- Spoon half the batter into the prepared bundt pan and smooth with an offset spatula. Tap the pan sharply to release air bubbles. Combine the ribbon ingredients—granulated sugar, brown sugar and cinnamon—and sprinkle evenly over the batter, then scatter the toasted pecans on top. Spoon the remaining batter over the pecan layer and smooth carefully. Tap the pan again to settle the batter.
- Bake 48 to 50 minutes, or until the cake is golden, springs back when lightly pressed, and a tester inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan on a wire rack for 15 minutes, then invert onto the rack to cool completely.
- To make the praline topping, combine the butter, brown sugar, milk and salt in a heavy saucepan over medium heat. Bring to a boil and continue boiling for 1 minute while stirring constantly. Remove from heat and whisk in the sifted powdered sugar and vanilla until smooth. Let the topping rest for about 5 minutes to thicken slightly, then pour over the cooled cake. Allow the topping to set before slicing. Store leftovers in an airtight container at room temperature up to 2 days.
Equipment
Bundt pan; stand mixer or hand mixer; offset spatula; heavy saucepan; wire cooling rack.
Notes
Homemade apple cider: For a brighter apple flavor, simmer 2 cups pure apple juice with 1 apple cut into wedges and 4 teaspoons mulling spices for 15–20 minutes, then strain and cool to room temperature before using. This adds depth and a natural apple aroma to the cake without extra steps.
Make-ahead tips: The cake can be baked a day ahead and warmed slightly before serving. Store the praline topping separately and pour it over the cake just before serving for the best texture.