Ingredients
-
- For the Cake:
- 2 ½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cardamom
- ¼ tsp salt
- ½ cup unsalted butter (1 stick), browned and cooled
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup sour cream or plain Greek yogurt
- 2 cups peeled and diced Granny Smith apples
- 1 cup toasted pecans, chopped
- 1 tbsp all-purpose flour (for coating pecans)
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- For the Salted Caramel Glaze:
- 1 cup granulated sugar
- 2 tbsp water
- 4 tbsp unsalted butter, cut into pieces
- ½ cup heavy cream (room temperature)
- 1 tsp flaky sea salt
- For the Toasted Buttered Pecans (Topping):
- ¾ cup pecan halves or chopped pieces
- 1 tbsp unsalted butter
- Flaky sea salt, for sprinkling
Instructions
- Toast the Buttered Pecans: In a skillet over medium heat, melt 1 tbsp butter. Add pecans and toast for 3–5 minutes, stirring often. Remove from heat, sprinkle with flaky sea salt, and let cool on parchment paper.
- Brown the Butter: In a saucepan, melt ½ cup butter over medium heat, swirling until golden brown and nutty. Remove from heat and let cool slightly.
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- Make the Batter: In a bowl, whisk together flour, baking powder, baking soda, and spices. In a large bowl, whisk browned butter with both sugars. Add eggs one at a time, then mix in vanilla and sour cream.
- Toss chopped pecans with 1 tbsp flour. Fold dry ingredients into wet, then stir in apples and coated pecans just until combined. Pour into prepared pan and smooth the top.
- Bake: Bake 55–65 minutes, or until a toothpick inserted comes out clean. Cool in pan 15 minutes, then invert onto a wire rack to cool completely.
- Make Salted Caramel Glaze: In a saucepan, combine sugar and water. Heat over medium without stirring until deep amber (6–10 minutes). Remove from heat, whisk in butter, then slowly whisk in cream. Stir until smooth and mix in flaky sea salt. Cool about 1 hour until pourable.
- Assemble: Drizzle glaze over cooled cake and top with toasted buttered pecans. Slice and enjoy.
Notes
- Use firm baking apples like Granny Smith to prevent sogginess.
- Ensure caramel glaze is cooled to a thick but pourable consistency before drizzling.
- Cake can be made a day ahead and stored at room temperature.
- Toasted pecans add texture and rich flavor – don’t skip them!
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 45g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 90mg
