I swear, the sauce is everything for this recipe!

Apple pecan bundt cake with caramel glaze is a delightful dessert that embodies the comforting flavors of autumn. This cake is a nod to the classic American love for apples and pecans, both of which are abundant in the Midwest. The caramel glaze adds a luscious finish, making it an irresistible treat. Perfect for family gatherings or a cozy evening at home, this cake is sure to impress with its moist, gooey, and dense texture.

This apple pecan bundt cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a warm beverage, consider serving it with a spiced chai tea or a robust cup of coffee to complement the cake's rich flavors. If you're looking for a lighter side, a simple fruit salad with a citrus dressing can provide a refreshing contrast.

Servings: 12

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
1 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 cups peeled and chopped apples (about 2 medium apples)
1 cup chopped pecans
1/2 cup caramel sauce (store-bought or homemade)

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs one at a time, then stir in the vanilla extract.

Mix in the sour cream until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in the chopped apples and pecans.

Pour the batter into the prepared bundt pan and spread evenly.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Once the cake is cool, drizzle the caramel sauce over the top before serving.

For a different flavor profile, try adding a teaspoon of ground ginger or allspice to the dry ingredients. You can also substitute walnuts for pecans if preferred. To make a homemade caramel sauce, melt 1/2 cup of sugar in a saucepan over medium heat until it turns amber, then stir in 1/4 cup of heavy cream and a tablespoon of butter until smooth. For a healthier twist, consider using whole wheat flour or reducing the sugar by a quarter.