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Caramel Apple Pecan Upside-Down Bundt Cake

Caramel Apple Pecan Upside-Down Bundt Cake - featured image
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This easy autumn Bundt cake features a gooey caramel-apple pecan topping and a moist, cinnamon-spiced cake. It’s a comforting, crowd-pleasing dessert perfect for fall gatherings, potlucks, or cozy family nights.

Ingredients

Scale
  • 1 cup light brown sugar, packed
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons heavy cream
  • 1/2 teaspoon ground cinnamon
  • 2 medium Granny Smith apples, peeled, cored, and diced small (about 1 1/2 cups)
  • 3/4 cup pecan halves or pieces, lightly toasted
  • Pinch of salt
  • 2 1/4 cups all-purpose flour (or gluten-free blend)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup sour cream (or plain Greek yogurt)
  • 1/2 cup whole milk (or dairy-free alternative)

Instructions

  1. Grease a 10-12 cup Bundt pan thoroughly with butter or nonstick spray, then dust lightly with flour. Preheat oven to 350°F (175°C).
  2. In a bowl, combine 1 cup light brown sugar, 1/2 cup melted unsalted butter, 2 tablespoons heavy cream, 1/2 teaspoon cinnamon, and a pinch of salt. Stir until smooth.
  3. Scatter toasted pecans evenly over the bottom of the pan, followed by diced apples. Pour caramel mixture over apples and pecans, tilting pan to spread evenly.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In a large bowl, beat softened butter with granulated sugar and light brown sugar until light and fluffy (about 3-4 minutes).
  6. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  7. Mix in sour cream (or Greek yogurt) until smooth.
  8. Alternate adding flour mixture and milk, beginning and ending with flour, mixing on low speed until just combined. Do not overmix.
  9. Carefully spoon cake batter over caramel-apple topping in the pan. Smooth the top.
  10. Bake for 45–55 minutes, or until a toothpick inserted into the cake comes out clean.
  11. Let cake cool in pan for 10–15 minutes. Run a thin knife around edges to loosen.
  12. Place a plate or cake stand over the pan and invert quickly but carefully. Lift off pan and let caramel drizzle down the sides.
  13. Cool completely before slicing. The caramel will set up for easy, clean slices.

Notes

Grease and flour the Bundt pan thoroughly to prevent sticking. Toast pecans for extra flavor. Dice apples small for even cooking. Do not overmix the batter. Cool cake before inverting to avoid caramel running everywhere. Cake can be made gluten-free or dairy-free with substitutions. Store covered at room temperature for 2 days, refrigerate up to 5 days, or freeze slices for up to 2 months.

Nutrition

Keywords: caramel apple cake, upside-down cake, Bundt cake, autumn dessert, pecan cake, fall baking, easy cake recipe

Find it online: https://jodierecipes.com/caramel-apple-pecan-upside-down-bundt-cake-recipe-easy-autumn-dessert/