This autumnal cake perfectly exemplifies the warming flavors of fall, juxtaposing the crisp sweetness of fresh apple cider with an indulgent swirl of dulce de leche- and pecan-laden cake.A thick, creamy caramelly glaze and a sprinkle of nuts perfectly crown this decadent dessert.Caramel-Apple-Pecan Cake Print Recipe Pin Recipe Makes 1 (10-cup) Bundt cake Ingredients  Cake:1 cup (227 grams) unsalted butter, melted and cooled slightly1 cup (200 grams) granulated sugar½ cup (110 grams) firmly packed light brown sugar3 large eggs (150 grams), room temperature⅓ cup (80 grams) apple cider1 teaspoon (4 grams) vanilla extract3 cups (375 grams) all-purpose flour2½ teaspoons (12.5 grams) baking powder2 teaspoons (4 grams) ground cinnamon1 teaspoon (3 grams) kosher salt¼ teaspoon ground nutmeg2 large firm sweet apples (400 grams), peeled and cored5 tablespoons (95 grams) dulce de leche¼ cup (32 grams) finely chopped toasted pecansGlaze:½ cup (148 grams) dulce de leche1 tablespoon (15 grams) water1 teaspoon (4 grams) vanilla extract¼ teaspoon kosher saltGarnish: chopped toasted pecans InstructionsPreheat oven to 325°F (170°C).For cake: In a large bowl, whisk together melted butter and sugars.

Whisk in eggs, cider, and vanilla until well combined.In a medium bowl, whisk together flour,

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