Apple-Spice Bundt Cake

Apple-Spice Bundt Cake

It’s almost fall AND it’s apple-picking season!

If you need something to make with all those hand-picked apples, then give this recipe a try.

Also, I’ve renamed “Let’s Dough This” to “Saturday Bakes” to change things up a bit!

If you’re ready for a delicious fall dessert, keep reading!

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  • 3 cups all-purpose flour

  • 1 tablespoon apple pie spice

  • 1/2 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 1/2 cups unsalted buter, softened

  • 1 3/4 cups sugar

  • 3 large eggs

  • 3 cups chopped apple - I used Granny Smith but you can use any baking apple

  • 2 teaspoons orange zest

  • 1 tablespoon vanilla extract

  • 1/2 cup chopped pecans


  • 1/2 cup dark brown sugar, firmly packed

  • 3 tablespoons apple cider

  • 2 tablespoons unsalted butter

  • 1 tablespoon golden syrup

  • 1/8 teaspoon salt

  • 1 cup powdered sugar, sifted


  • 15-cup bundt pan

  • Baking spray

  • Large bowl

  • Whisk

  • Stand mixer

  • Spatula

  • Small saucepan

  • Handheld mixer

  • Cooling rack

  • Wax paper


  1. For the cake, preheat the oven to 325º

  2. Spray a 15-cup Bundt pan with baking spray with flour and set aside

  3. In a large bowl, whisk the flour, apple pie spice, salt, baking powder, and baking soda together and set aside

  4. In another large bowl with a handheld mixer or in stand mixer, beat the butter and sugar at medium speed until fluffy, scrapping sides of the bowl occassionally

  5. Add the eggs one at a time with the mixer on low speed, beating until combined with each addition

  6. Keep the mixer on low and gradually add the flour mixture, beating until combined

  7. Add the apple, orange zest, and vanilla, beating until combined

  8. Fold in the pecans

  9. Pour the mixture into the prepared pan and smooth the top with an offset spatula

  10. Bake for 1 hour and 5 minutes, or until a wooden pick inserted near the center comes out clean

  11. Cool in pan for 15 minutes, then turn over onto wire rack to cool completely

  12. When the cake is cool, start the brown sugar glaze in a small saucepan by bringing the brown sugar, cider, butter, golden syrup, and salt to a boil over medium-high heat

  13. Reduce heat to medium-low and cook for 1 minute

  14. Remove from heat and add powdered sugar

  15. Beat with a handheld mixer on low for 1 minute

  16. Let cool for 3 minutes

  17. Place a piece of wax paper under the cooling rack and drizzle the brown sugar glaze over the top of the cake

  18. Let stand 30 minutes, or until glaze is set


  • You can substitute dark corn syrup for the golden syrup

  • You can use Bob’s Red Mill’s 1-to-1 Baking Flour instead of the flour in this recipe to make it gluten-free

  • Kroger sells chopped nuts in 1/2 cup packages, so you may want to check our local grocery store for those before buying a big bag of nuts

I hope you make this one because your house will smell amazing after!

This recipe is great if you’re just starting out on making Bundt cakes. I didn’t see too many ways to mess this one up. So, go pick some apples at your favorite orchard and get to baking!

If you make this, go ahead and tag me on Instagram (@TheLittlePinkBakery) and use the NEW hashtag #SaturdayBakingPractice so I can see it!