Apple Pecan Bundt cake with Brown sugar glaze

Apple pecan bundt

Right after Labor day, I start thinking Fall.  We don’t really have a true Fall here in Texas and since I am from Missouri, where the leaves change to all those beautiful colors of reds, yellows and oranges, I really miss Fall.  So I deck my house out in lots of Fall leaves, pumpkins, gourds of all kinds and scarecrows.  It just brings a little bit of “home” to Texas.  The other thing I do to give my family that “Fall” feeling is start Fall baking.  So out of my kitchen comes lots of dishes with apples and pumpkins.  Apple butter, Pumpkin bread, and of course Apple cakes and included in the various dishes coming out of the kitchen. The house fills with the smells of cinnamon, nutmeg and cloves.  This Apple cake is one of my favorites.  It is moist and filled with apple pieces and pecans.  I warn you, you cannot not just eat one piece.  It’s kind of addicting.

1 1/2 cup of cooking oil

2 cups sugar

4 eggs

3 cups flour

1 tsp. baking soda

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 tablespoon apple cider

3 1/2 cups diced apples

1 cup chopped pecans

Preheat your oven to 325 degrees.  Grease and flour a bundt pan and set it aside.   In the mixing bowl mix together the oil, sugar and eggs till nice and creamy.  Shift together the flour, baking soda, spices and salt.  Add slowly to the wet mixture, making sure to mix well after each bit is added.  Add the cider and mix in.  Add the apples and pecans and stir to blend in.  Pour into the prepared bundt pan.  Bake at 325 degrees for about 50 minutes to an hour.  Allow to cool in pan for about 10 minutes, then turn out onto a plate.  Pour hot glaze over the cake and allow to cool before slicing.


3/4 cups butter

1 cup light brown sugar

1/4 cup apple cider

1 tsp. vanilla

In a saucepan melt the butter and stir in the brown sugar and the cider.  Bring to a boil and boil for about 6-8 minutes, stirring occasionally.  Take off heat and add the vanilla.  Stir well.  Spoon over top of the cake.