Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) coconut sugar
  • 1/2 cup (113g) unsalted butter, softened
  • 3 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1/2 cup (120ml) unsweetened applesauce
  • 2 cups (300g) Granny Smith apples, peeled and diced into 1/2 inch chunks
  • 1/2 cup (60g) pecans, toasted and chopped
  • 1 tbsp (8g) cinnamon
  • 1/4 cup (57g) unsalted butter
  • 1/2 cup (100g) packed light brown sugar
  • 2 tbsp (30ml) heavy cream
  • 1/2 tsp (2g) cinnamon
  • 1 pinch salt

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly with butter or non-stick spray.
  2. In a small bowl, toss the diced apples and pecans with 1 tablespoon of the flour and the cinnamon until evenly coated.
  3. Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  4. Gradually stir in the flour, baking soda, and salt, alternating with the unsweetened applesauce. Mix until just combined.
  5. Using a rubber spatula, gently fold the coated apple chunks and pecans into the batter using a cut and fold motion.
  6. Pour the mixture into the prepared pan and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  7. Prepare the glaze by melting butter and brown sugar in a small saucepan, stirring in heavy cream, cinnamon, and a pinch of salt.
  8. Apply the brown sugar glaze to the cake while it is still warm to allow the sauce to penetrate the crumb.