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Apple Spice Bundt Cake


This cake is perfect for the autumn season. Not too sweet and not too heavy, the moist bundt cake has a mild fruit flavor and a pleasant spice level.

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  • 1/3 cup butter or margarine, softened
  • 1/3 cup shortening
  • 3/4 cup sugar
  • 2/3 cup brown sugar, packed
  • 1 teaspoon grated lemon peel
  • 2 eggs
  • 1 1/4 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup unsweetened applesauce
  • 2/3 cup peeled tart apple, finely chopped
  • 3/4 cup chopped pecans, toasted
  • 3 tablespoons butter or margarine
  • 3 tablespoons brown sugar
  • 3 tablespoons heavy whipping cream
  • 3/4 cup confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons chopped pecans, toasted


Servings 12
Preparation time 20mins
Cooking time 75mins
Adapted from


Step 1

In a large mixing bowl, cream butter, shortening, sugars and lemon peel until fluffy. Add eggs, one at a time, beating well after each addition. Beat inn vanilla. Combine flour, cinnamon, baking soda, all-spice, nutmeg and salt; add to creamed mixture alternately with applesauce. Stir in apple and pecans.

Pour into a greased and floured 9- or 10-in fluted tube pan. Bake at 350°F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For glaze, in a heavy saucepan, melt butter and brown sugar over low heat. Stir in cream. Cook and stir until mixture comes to a boil; boil for 1 minute. Remove from the heat; whisk in sugar and vanilla until smooth, about 1 minute. Pour over cake; immediately sprinkle with pecans.

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