Apple Praline Bundt Cake

Apple Praline Bundt Cake by

Julie May

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Cake Ingredients

  • 1 cup granulated sugar
  • 1 cup light brown sugar, packed
  • 3/4 cup canola oil
  • 3/4 cup Laura Lynn cinnamon applesauce
  • 3 large eggs
  • 1 cup chopped pecans, toasted
  • 3 cups cake flour (could use all purpose)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp vanilla
  • 3 cups chopped Granny Smith apples
  • 2 tbsp praline syrup (optional)

Praline Glaze Ingredients

  • 1/2 cup brown sugar, packed
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 tsp vanilla
  • 1 cup powdered sugar

 

Instructions

  1. Set oven to 375 & toast pecans for 8 min.
  2. Then set oven to 350 for the cake
  3. Prepare Bundt pan with cooking spray
  4. In a large mixing bowl, mix together: 1 cup granulated sugar 1 cup light brown sugar, packed ¾ cup Laura Lynn cinnamon applesauce
  5. Next, mix in 3 eggs
  6. In a separate mixing bowl, mix together: 3 cups cake flour (could use all purpose) 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1 tsp cinnamon 1 tsp ground nutmeg
  7. Add the dry mix to the wet mix and mix together
  8. Fold in: 2 tsp vanilla 3 cups chopped Granny Smith apples 1 cup chopped pecans, toasted
  9. Pour cake mix into Bundt pan and bake for 75 minutes (or until you can pull a long toothpick out cleanly; remove from oven and allow to cool)
  10. For glaze, bring the following to a boil in a saucepan: (cook for 2 minutes while stirring continuously) 1/2 cup brown sugar, packed 1/4 cup butter 1/4 cup milk
  11. Remove from heat and stir in: 1 tsp vanilla 1 cup powdered sugar

 

Notes

Adding the Glaze

Before adding the glaze, pour 2 tbsp of praline syrup over the top of the cake. Then while the glaze is still hot, pour it over the top of the cake. With the cake on a plate or a pedestal, rotate the cake and pour to cover. Then add candied pecans on the top and sides to garnish. And enjoy!