Fall Harvest Apple Cake with Butter Pecan Glaze - By Bonnie Banters

As adapted from White Lily Flour's recipe for Fresh Apple Cake with Butter Pecan Glaze

Approximately 12 servings


The Cake

  • Non-stick baking spray (for pan)
  • 3 c. sifted all-purpose plain flour (I use White Lily...obviously!)
  • 2 tsp. ground cinnamon
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. firmly packed, light brown sugar
  • 1 1/2 c. vegetable or canola oil (I use canola oil)
  • 3 large eggs, lightly beaten
  • 2 tsp. pure vanilla extract
  • 4 c. cleaned, cored, quartered & thinly sliced apples--about 4/ea., 2 5/8" in diameter (I use Gala apples)*
  • 1 c. chopped pecans*

The Glaze

  • 1/4 c. salted butter
  • 1/2 c. chopped pecans*
  • 3/4 c. firmly packed, light brown sugar
  • 1/4 c. heavy cream (I use evaporated milk)
  • 1/4 c. light corn syrup
  • 1/8 tsp. orange extract (I use...but this extract is optional)

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This is a good recipe for your food processor:  Using the chopping blade, chop the pecans on pulse.  Switch to the slicing blade and place the apple quarters horizontally into the chute to slice.


The Cake

  1. Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
  2. Whisk well the flour, cinnamon, baking soda and salt in a medium bowl.
  3. Preheat the oven to 350º.
  4. Beat the brown sugar, oil and eggs on medium speed, just until well combined.  Gradually add the flour mixture on low speed, about a cup at a time, and blend just until well combined.  Scrape the bowl.   Give a quick little extra beat on medium low.  Stir in the vanilla, then fold in the apples and pecans.
  5. Pour the batter into the prepared pan, filling no more than 3/4 full.
  6. Bake about 50-60 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.  (My cake takes 60 minutes.)
  7. Place on a wire rack, cover with a clean dish towel and cool overnight.
  8. To release:  Gently run a very thin-bladed knife around the edges and tube of the pan.  Carefully invert the cake onto a serving platter and leave the fluted side up.

The Glaze

  1. Melt the butter in a small saucepan.  Toast the pecans in the butter over medium heat, stirring constantly.
  2. Whisk in the brown sugar, cream and corn syrup, then bring to a rolling boil.
  3. Cook about 2 minutes, stirring constantly.  Remove from the heat and blend in the orange extract.
  4. Cool the glaze until thickened.  Drizzle over the cake, reserving some to spoon over individual slices.

When ready to serve, slice the cake carefully with a serrated knife.  (Sorry, my photo of the sliced cake didn't really show the circle of apple slices in the center.)  Because of the apples, refrigerate any leftover cake after a couple of days.

Enjoy autumn's bounty with this moist and satisfying, delicious apple cake...it would be perfect for Thanksgiving!

©Bonnie Banters™.  All rights reserved.                                                                       (page 2 of 2)