Try this delicious Apple Pecan Spice Cake when the apples are ripe on the tree. It uses the wonderful scents and flavors of fall–cinnamon, allspice, nutmeg, pecans.

The apples and applesauce keep it moist for many days, and the powdered sugar glaze adds that special touch both for the eye and tongue.

Great for potlucks, too. It uses a 10-cup Bundt cake pan and will serve 12 or more.  See more Bundt Cake Recipes Here.

Apple Pecan Spice Cake

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Course: Dessert

Cuisine: American

Keyword: Apples, Bundt Cake, Cakes, Pecans

Prep Time: 10 minutes

Cook Time: 1 hour

Cooling Time: 10 minutes

Total Time: 1 hour 20 minutes

Servings: 12

Equipment

Bundt Cake Pan

Cooling Rack

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Ingredients  

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• 2/3 cup butter softened
• 2/3 cup brown sugar
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup applesauce chunky
• 1 cup finely chopped and peeled apple
• 1 cup pecans chopped

Glaze:

• 3 tablespoons butter
• 3 tablespoons brown sugar
• 3 tablespoons half and half
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

• In a large mixing bowl, cream together butter and sugars until fluffy. Add eggs, one at a time, beating well. Add vanilla and butter flavor. In small bowl, combine flour, cinnamon, allspice, nutmeg, baking soda, and salt. Add to creamed mixture alternately with applesauce. With wooden spoon, fold in apples and pecans.
• Pour into a greased and floured 10" Bundt pan. Bake at 350 degrees for 55-60 minutes until toothpick inserted near the center comes out clean. Cool for 10 minutes before turning out of pan. Allow to cool completely on wire rack.
• For glaze, in a small saucepan, melt butter and brown sugar over low heat. Stir in half and half. Cook and stir until mixture comes to a boil. Boil for 1 minute. Remove from heat. Whisk in powdered sugar and vanilla until smooth, about 1 minute. Pour over cake. Serves 12.

Notes

*Unless otherwise noted, all of my recipes use "salted" butter. If using unsalted butter, you may want to increase the salt in this recipe.

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