Apple Cinnamon Bundt Cake with Brandy Glaze
A comforting and delightful bundt cake filled with sweet apples, warm spices, and a rich brandy glaze, perfect for any occasion.
Ingredients
For the Cake
- 1 cup pecan halves for crunch
- ¾ cup avocado or coconut oil for moisture
- ¼ cup unsweetened applesauce adds moisture
- 2 cups sugar sweetness
- 2 pieces eggs binding
- 1 tsp vanilla extract flavor
- 3 cups all-purpose flour structure
- 1 tsp cinnamon warm spice
- ½ tsp nutmeg flavor depth
- 1 tsp baking soda leavening
- 1 tsp salt enhances flavor
- 3 cups peeled, cored, diced apples about 3 apples, for freshness and moisture
For the Glaze
- ¼ cup butter for glaze
- ⅓ cup brown sugar rich sweetness
- 1 tbsp light corn syrup for glaze consistency
- 1 tbsp apple brandy optional, adds depth to the glaze
Instructions
Preparation
- Preheat the oven to 325℉.
- Arrange pecan halves on a baking sheet in a single layer and toast for 7 to 9 minutes until aromatic.
- Allow toasted pecans to cool before roughly chopping them.
- Grease a 9-inch bundt pan with butter.
- In a large mixing bowl, whisk together the avocado or coconut oil, sugar, eggs, and vanilla extract until well combined.
- Gradually mix in the all-purpose flour, cinnamon, nutmeg, baking soda, and salt.
- Stir in diced apples and toasted pecans gently.
- Dump the batter into the prepared bundt pan and spread it evenly.
Baking
- Bake for 60 to 70 minutes until a toothpick inserted comes out clean.
- Cool the cake in the pan for about 10 minutes before releasing it onto a cooling rack.
Making the Glaze
- In a small saucepan, melt the butter, brown sugar, light corn syrup, and apple brandy over medium-high heat for about 2 minutes until slightly thickened.
- Spoon the glaze over the cooled bundt cake.
Notes
Serve with coffee or tea, or enjoy as a snack at family gatherings. The cake keeps well at room temperature for up to three days or in the refrigerator for a week.