Apple and Pecan Coffee Cake with Browned Butter Glaze

Course: Dessert
Cuisine: American
Author: Neha Mathur


  • Unsalted butter-1 cup
  • Sugar-1 cup
  • Vanilla extract-1 tsp
  • Eggs-3 large
  • All purpose flour-3 cups
  • Baking powder-3 tsp
  • Baking soda-34 tsp
  • Milk-1 and 14 cups
  • Apples- 500 gms peeled, cored and cut into 12 inch dice
  • Pecans-34 cups toasted and chopped, you can use walnuts in place of pecans
  • Sugar-12 cup
  • Cinnamon powder-1 tsp
  • Cocoa powder-3 tsp
  • For the glaze
  • Unsalted butter-12 cup
  • Confectioner's sugar-1 cup
  • Milk-14 cup


  1. Pre heat the oven to 180 degrees C
  2. Grease and flour a 11 cup bundt pan
  3. In a bowl, sift together all purpose flour, baking soda and baking powder
  4. In another bowl, mix pecans, cinnamon powder, cocoa powder and 12 cup sugar
  5. Cream the sugar and butter till light and fluffy ( I used my hand blender for 3-4 minutes )
  6. Add eggs one at a time and whisk till combined
  7. Whisk in the vanilla extract
  8. Add 13 rd of the flour and mix till combined
  9. Add 13 rd of the milk and whisk till combined
  10. Repeat with the remaining flour and milk
  11. Spoon 14 th of the batter in the pan
  12. Spread half of the apples on top
  13. Spread another 14th of the batter on top
  14. Scatter the walnut mixture over the batter
  15. Spread another 14th of the batter
  16. Spread the remaining apples and cover with the remaining batter
  17. Insert a long skewer in the cake and make swirls
  18. Bake the cake for 60-65 minutes or till a long skewer come out clean
  19. Cool in the pan for 5 minutes
  20. Remove from the pan and cool on a cooling rack
  21. For the glaze
  22. Melt butter in a heavy bottom pan and heat till it turns brown and gives out a nutty scent
  23. Cool the butter
  24. Strain it through a strainer
  25. Add confectioner's sugar and milk and mix
  26. If the glaze is too thick, add more milk and if it is too thin add some sugar
  27. Pour over the cake once it had cooled