Pecan and apple monkey bread

Treat yourself to a sweet and sticky pudding with this monkey bread recipe, which is stuffed with a moreish filling of apples and pecans! It's a perfect dessert to share with friends and family.

  • 40 mins preparation
  • 35 mins cooking plus cooling
  • Serves 8
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  • 3 medium Granny Smith apples
  • 1/4 cup caster sugar, plus 2 Tbsp, extra
  • 1 tbsp brown sugar, plus ¾ cup firmly packed, extra
  • 1 tsp ground cinnamon, plus ½ tsp, extra
  • 1/4 tsp ground cloves
  • 1 tbsp water
  • 1/2 cup pecans, roasted, coarsely chopped
  • 3 cups self-raising flour
  • 40 g cold butter, chopped, plus 90g, melted, extra
  • 1 1/4 cups buttermilk
  • 2 tsp icing sugar, to serve
Caramel sauce
  • 1 cup firmly packed brown sugar
  • 100 g butter, chopped
  • 300 ml cream


  • 1
    Preheat oven to 220°C. Butter, then flour a 22cm kugelhopf bundt cake pan (see notes).
  • 2
    Peel, core and chop apples into 1.5cm pieces. Place apple in a small saucepan with the first measures of sugars, spices and the water; bring to a simmer. Reduce heat to low; cook, covered, for 10 minutes or until apple is tender. Cool. Drain apple; discard liquid. Stir in pecans.
  • 3
    Meanwhile, combine flour and extra caster sugar in a large bowl; rub in cold butter until mixture resembles crumbs. Add buttermilk. Use a flat-bladed knife to cut buttermilk through the flour mixture into a soft dough. Gently knead the dough on a floured surface for 5 minutes or until dough is no longer sticky.
  • 4
    Divide dough into 14 equal-sized portions. Place extra melted butter in a small bowl. Combine extra brown sugar and extra cinnamon in another small bowl. Working with one portion of dough at a time, flatten it in the palm of your hand into an 8cm round. Spoon 1 level tablespoon of apple mixture into the centre; bring dough up and over filling, pinching it to enclose and form a ball. Dip balls in the melted butter, then roll in sugar mixture; place evenly in the pan.
  • 5
    Bake bread for 20 minutes. Cover pan loosely with foil; bake for a further 15 minutes or until golden. Remove from oven; stand for 30 minutes to cool.
  • 6
    Meanwhile, make caramel sauce: Stir ingredients in a small saucepan over medium heat for 2 minutes or until sugar dissolves. Simmer for 5 minutes or until thickened slightly.
  • 7
    Carefully run a small knife around the inside of the pan to loosen the bread; turn bread out onto a platter. Serve bread drizzled with warm caramel sauce. Dust with sifted icing sugar before serving.


A kugelhopf cake pan is a deep, round cake pan with a tubular centre and fluted sides (the pan we used was 9cm deep). They're available from specialist kitchen shops. This recipe is best made on the day of serving.

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