Caramel Apple Pecan Cake - Bake from Scratch

      This autumn cake beautifully showcases the comforting flavors of the season, blending the crisp sweetness of fresh apple cider with a rich cake swirled with dulce de leche and pecans. A thick, creamy caramel glaze, topped with a sprinkle of nuts, elegantly finishes this luxurious dessert.

      Yields 1 (10-cup) Bundt cake

      **Cake:**

      - 1 cup (227 grams) unsalted butter, melted and slightly cooled

      - 1 cup (200 grams) granulated sugar

      - ½ cup (110 grams) firmly packed light brown sugar

      - 3 large eggs (150 grams), at room temperature

      - ⅓ 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

      Preheat the oven to 325°F (170°C). For the cake: In a large bowl, combine melted butter and sugars, whisking together. Add the eggs, cider, and vanilla, mixing until well blended. In a separate medium bowl, mix together the flour, baking powder, cinnamon, salt, and nutmeg. Using the large holes of a box grater, grate the apples. Fold half of the flour mixture into the butter mixture until just combined, then gently incorporate the apples and any juices. Finally, fold in the remaining flour mixture until no dry streaks are visible.

      In another medium bowl, mix one-third of the batter (approximately 2 cups or 500 grams) with the dulce de leche, adding the pecans after. Spray a 10-cup Bundt pan with baking spray containing flour. Alternate scooping the batters into the pan using a 1½-tablespoon spring-loaded scoop. Tap the pan firmly on a kitchen towel-lined counter 7 to 10 times to settle the batter and eliminate air bubbles. Bake until a wooden pick inserted near the center comes out clean and an instant-read thermometer registers 205°F (96°C), which should take between 1 hour and 15 minutes to 1 hour and 25 minutes. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire rack to cool completely.

      For the glaze: In a medium microwave-safe bowl, combine dulce de leche, 1 tablespoon (15 grams) water, vanilla, and salt, heating it in the microwave on high in 10-second intervals, stirring in between, until warm and fluid; pour over the cooled cake. Top with pecans, if desired. Store in an airtight container for up to 3 days.

      We’d love to hear about your experience!