Incredible Apple Praline Bundt Cake

5 from 2 votes

Praline Apple bundt cake is made with applesauce, fresh apples & a lovely blend of Fall spices. Delicious apple cake topped with a praline frosting made with butter, brown sugar and pecans.

Prep Time20

Cook Time55

Total Time1 15

Course: Cake, Dessert

Cuisine: American

Keyword: Apple Bundt Cake with Praline Frosting

Servings:

Calories: 752kcal

Author: Jessica & Nellie

Ingredients

Apple Bundt Cake:

1 cup canola oil
½ cup applesauce
½ cup sour cream
3 eggs lightly beaten
1 TBSP vanilla
2 cups light brown sugar
3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon ground nutmeg
3 cups apples peeled & diced
1 ½ cup pecans chopped

Pecan Praline Frosting:

¼ cup butter melted
1 cup light brown sugar firmly packed
¼ cup heavy cream
1 cup powdered sugar sifted
½ cup pecans chopped

Instructions

Apple Bundt Cake:

Preheat the oven to 350° and grease the bundt cake with shortening, then dust well with flour, making sure entire inside of pan is greased and floured so the cake will not stick.
In a large mixing bowl combine the oil, apple sauce, sour cream, eggs, vanilla and brown sugar. Mix well.
In a separate bowl combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg, mix well.
Mix flour into the sugar mixture, but don’t overmix.
Fold the apples and pecans in just until combined.
Pour the cake into the pan and place in the middle of the oven.
Bake for 45 minutes and check if it is done by sticking a toothpick into the center of the cake. If it still not done, bake an additional 5 to 10 minutes.When the cake has finished baking, remove from the oven and sit on a cooling rack.
Let the cake sit for 5 minutes, then slide a knife down the side, careful not to cut the cake. Gently shake the cake until it is loose.Flip upside down on a cake stand or plate. Let the cake cool completely.

Pecan Praline Frosting:

Add the butter, brown sugar and cream to a saucepan and cook over medium heat. When it comes to a boil, continue cooking for 1 minute. Turn down to low and cook an additional 1 minute.
Remove from the heat and stir in the sifted powdered sugar.
Add the nuts and stir.
For a runny icing, while the frosting is still hot, pour over the cake.
For a thicker frosting, using a whisk, beat the icing till it cools a bit. (This may change the color of the frosting a bit.)
Pour the frosting around the top of the cake, letting it drip as it wants. Cool, slice & enjoy!

Notes

I doubled the frosting, but this isn’t necessary. I divided it and half I used a whisk and whipped it until it was thicker and that made the thicker frosting on the top of the cake. The other part of the icing I poured all over it and let it soak in and drip down. I scooped up part of this and used it when I served slices of the cake. You can just do one or the other if you want.

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