Caramel-Apple-Pecan Cake

This autumnal cake perfectly exemplifies the warming flavors of fall, juxtaposing the crisp sweetness of fresh apple cider with an indulgent swirl of dulce de leche- and pecan-laden cake. A thick, creamy caramelly glaze and a sprinkle of nuts perfectly crown this decadent dessert.

Caramel-Apple-Pecan Cake

Makes 1 (10-cup) Bundt cake

Ingredients

Cake:

1 cup (227 grams) unsalted butter, melted and cooled slightly1 cup (200 grams) granulated sugar½ cup (110 grams) firmly packed light brown sugar3 large eggs (150 grams), room temperature⅓ cup (80 grams) apple cider1 teaspoon (4 grams) vanilla extract3 cups (375 grams) all-purpose flour2½ teaspoons (12.5 grams) baking powder2 teaspoons (4 grams) ground cinnamon1 teaspoon (3 grams) kosher salt¼ teaspoon ground nutmeg2 large firm sweet apples (400 grams), peeled and cored5 tablespoons (95 grams) dulce de leche¼ cup (32 grams) finely chopped toasted pecans

Glaze:

½ cup (148 grams) dulce de leche1 tablespoon (15 grams) water1 teaspoon (4 grams) vanilla extract¼ teaspoon kosher saltGarnish: chopped toasted pecans

Instructions

Preheat oven to 325°F (170°C).

For cake: In a large bowl, whisk together melted butter and sugars. Whisk in eggs, cider, and vanilla until well combined.

In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nutmeg.

Using the large holes of a box grater, shred apples.

Whisk half of flour mixture into butter mixture until just combined. Fold in apples and any juices. Fold in remaining flour mixture just until no dry streaks remain.

In another medium bowl, stir together one-third of batter (about 2 cups or 500 grams) and dulce de leche; fold in pecans.

Spray a 10-cup Bundt pan with baking spray with flour.

Using a 1½-tablespoon spring-loaded scoop, scoop batters in an alternating pattern into prepared pan. Firmly tap pan on a kitchen towel-lined counter 7 to 10 times to settle batter and release any air bubbles.

Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 205°F (96°C), 1 hour and 15 minutes to 1 hour and 25 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.

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

The post Caramel-Apple-Pecan Cake first appeared on Bake from Scratch.

Dessert

Caramel-Apple-Pecan Cake