Smoky Mountain Apple Dapple Bundt Cake
Indulge in the warmth of fall flavors with the Smoky Mountain Apple Dapple Bundt Cake, a timeless dessert brimming with juicy apples, crunchy pecans, and cozy spices like cinnamon and nutmeg. This moist, tender bundt cake is elevated with a luscious caramel glaze that gets a bold touch from optional smoked sea salt, adding a hint of sophistication to every bite. Perfectly balanced between sweet and smoky, this crowd-pleaser is ideal for holidays, potlucks, or a cozy night at home. With simple pantry ingredients and a no-fuss preparation, this apple bundt cake is an irresistible dessert that brings the rustic charm of the Smoky Mountains straight to your table. Bake it today and let the irresistible aroma fill your kitchen!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 3 medium Apples
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1.5 cups Chopped pecans
- 4 tablespoons Butter
- 1 cup Brown sugar
- 0.25 cup Heavy cream
- 0.25 teaspoons Smoked sea salt (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan, ensuring all crevices are well-coated.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, ground cinnamon, and ground nutmeg.
Peel, core, and dice the apples into small chunks. Set aside.
In a separate bowl, mix the vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing the batter.
Fold in the diced apples and chopped pecans to the batter, ensuring they are evenly distributed.
Pour the batter into the prepared bundt pan, spreading it evenly.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
While the cake bakes, prepare the caramel glaze. In a small saucepan over medium heat, melt the butter and brown sugar, stirring constantly.
Add the heavy cream and continue stirring until the mixture comes to a gentle boil. Remove from heat and stir in the smoked sea salt, if using.
Once the cake is done, allow it to cool in the pan for 15 minutes before carefully transferring it to a wire rack.
While the cake is still slightly warm, drizzle the caramel glaze over the top, letting it cascade down the sides.
Allow the glaze to set for 15 minutes before slicing and serving.
Nutrition Facts
Calories |
7513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.7 g | 534% | |
| Saturated Fat | 83.7 g | 419% | |
| Polyunsaturated Fat | 135.8 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 4751 mg | 207% | |
| Total Carbohydrate | 922.2 g | 335% | |
| Dietary Fiber | 42.2 g | 151% | |
| Total Sugars | 607.1 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 474 mg | 36% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
