APPLE & PECAN UPSIDE-DOWN BUNDT CAKE Apple & Pecan Upside-Down Bundt Cake

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 2 hours & 25 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine



In small saucepan, bring 2 tbsp water and brown sugar to a boil over medium heat, stirring constantly. Simmer, stirring, until sugar is dissolved and mixture is syrupy, about 5 minutes. Pour syrup into bottom of well-greased 10-inch Bundt pan. Arrange 1 cup of the apple slices over bottom of pan, overlapping slightly. Set aside.

Preheat oven to 350°F. In small bowl, whisk together oil and orange juice. In separate bowl, whisk together flour, baking powder, salt and nutmeg. Set aside.

In separate large bowl, whisk eggs with sugar until pale. Stir in reserved flour mixture in 3 additions, alternating with orange juice mixture, making 3 additions of flour mixture and 2 of orange juice mixture. Stir in remaining apples and pecans. Gently scrape batter over apples in pan.

Bake until cake tester inserted into centre of cake comes out clean, about 70 minutes. Let cool for 10 minutes.

Place serving plate on top of pan and invert; remove pan. Let cool completely before glazing. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)

Pour Lemon Glaze over top of cake, if desired, and refrigerate until glaze is set, about 10 minutes.


Lemon Glaze  In bowl, whisk together 1 cup icing sugar and 3 tbsp lemon juice until sugar is dissolved and glaze is smooth.

Nutritional facts Per serving: about

  • Iron 2.1mg
  • Fibre 2 g
  • Sodium 130 mg
  • Sugars 52 g
  • Protein 6 g
  • Calories 550
  • Total fat 24 g
  • Cholesterol 60 mg
  • Saturated fat 2 g
  • Total carbohydrate 77 g
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Baking & Desserts

Apple & Pecan Upside-Down Bundt Cake