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Serving Size
12
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Cook Time
1 hour 30 minutes
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Total Time
3 hours
Ingredients
Bundt Cake:
1 pound apples (we prefer Honeycrisp or Pink Lady), rinsed
1 cup pecans, toasted and chopped
1 tablespoon cinnamon
1/4 cup sugar
2 3/4 cups all-purpose flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1/4 cup orange juice
2 cups sugar
2 1/2 teaspoons vanilla
4 eggs
1 cup vegetable oil
Glaze:
1 cup powdered sugar
2 tablespoons honey
2 tablespoons whole milk
Directions
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Preheat oven to 350°F. Grease and lightly flour a 10" bundt pan. Peel, core, and dice apples. Toss with pecans, cinnamon, and ¼ cup of sugar. Set aside.
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Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to ensure all ingredients are incorporated.
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Pour half of batter into prepared pan. Spread half of apples over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1½ hours, or until a tester comes out clean. Cool in pan on rack 15 minutes, then invert onto rack to cool completely in the pan, about 1 hour, and then turn it out onto a plate.
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While the cake cools, add all the glaze ingredients to a small bowl and whisk together until smooth. Drizzle glaze over the top of cake, slice, add ice cream, and serve.
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Flour Mixture: In a bowl separate from your mixing bowl, add the flour, cinnamon, salt and baking soda. Whisk and set aside.
