Glazed Apple Bundt Cake

Tender and moist homemade apple bundt cake smothered in a buttery brown sugar glaze. My favorite cake for the crisp fall weather.

Glazed Apple Bundt Cake by Buttery and moist homemade apple bundt cake smothered in a rich brown sugar glaze.

I love old-fashioned desserts. The kinds of desserts grandmas make so well – often memorized in their heads. Like buttery caramel corn, banana bread, and deep dish apple pie. Or peach cobbler, cornbread, and teeth-rotting sweet chocolate fudge.


Today’s recipe is just that. It’s like a big, sweet hug from grandma’s kitchen.

Glazed Apple Bundt Cake by Tender and moist homemade apple bundt cake smothered in a buttery brown sugar glaze.

If you’re a regular reader, you know what my favorite dessert is. Do I talk about it all the time? Probably too much. Apple pie, apple pie, apple pie. Hot diggity damn, I freakin’ love apple pie. I should get some sleep since I just typed hot diggity damn at 12am.

Let me continue. Today’s apple bundt cake was inspired by my Brown Sugar Glazed Apple Bread recipe in my cookbook. The first recipe in my cookbook because… it’s the best. Soft, dense, and absolutely packed with apples. It’s the kind of bread you bake on lazy Sundays not only because it’s so good but because it makes your house smell so good.

And this cake is sort of exactly like it, but a cake not a bread. Obviously. It’s a combination between buttery pound cake and apple pie. It is, simple put, the quintessential recipe to make this time of year. Sweetened mostly with brown sugar, this cake will melt in your mouth. Cinnamon spice and apple chunks are in every bite. Seriously, I do not skimp on apple chunks in my apple dessert recipes. They’re the best part, yes?

The cascade of brown sugar glaze was an afterthought, but might just be the best decision I’ve ever made. Besides passing out flip flops at our wedding reception. Dancing shoes.

(PS: those were a huge hit – stalk old navy for a flip flop sale)

Glazed Apple Bundt Cake by Tender and moist homemade apple bundt cake smothered in a buttery brown sugar glaze.

I know many of you hate this word, but I just gotta say it. This cake is supremely moist! Quite possibly the most tender apple cake I’ve ever made. The reason? Let me count… eggs, oil, yogurt, brown sugar, apples. All 5 ingredients lend so much moisture.

The Greek yogurt was the last ingredient I played around with when testing this apple bundt cake recipe. I felt the cake missed something – not in terms of flavor, just in terms of texture. I love adding yogurt to muffins, cakes, and breads because it adds so much moisture without all the fat and calories. I feared adding more oil to this apple cake would create a greasy cake, so Greek yogurt it was. It’s fantastic here; don’t leave it out.

You can use your favorite apple variety in this bundt cake. Some friends and I went to the apple orchard a couple weeks ago and picked some juicy Jonagolds and Granny Smiths. If they had Honeycrisps available that day, I would absolutely have made this cake with those. All hail the Honeycrisps.

Because the bundt cake is so large, it will take a good amount of time in the oven. Larger recipes like this have bake times that vary greatly between ovens, but I find 1 hour and 10 minutes is the perfect number. Your bake time may be higher or lower– and that’s normal, so don’t get discouraged as you watch the clock.

Glazed Apple Bundt Cake by Tender and moist homemade apple bundt cake smothered in a buttery brown sugar glaze.

Enjoy, my fellow apple dessert lovers.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

Glazed Apple Bundt Cake

Tender and moist homemade apple bundt cake smothered in a buttery brown sugar glaze. My favorite cake for the crisp fall weather.


Apple Bundt Cake

  • 3 cups (375g) all-purpose flour (measured correctly)
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (300ml) canola or vegetable oil
  • 1/2 cup (120g) plain Greek yogurt1
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs
  • 1 Tablespoon vanilla extract (yes, 1 full Tablespoon)
  • 3 medium apples, peeled and chopped into small chunks2

Brown Sugar Glaze

  • 1 cup (190g) light or dark brown sugar (I prefer dark here)
  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (62g) confectioners sugar, sifted


  1. Preheat oven to 325F degrees. Spray a 10-12 cup bundt pan with nonstick spray. Set aside.
  2. In a large bowl, toss the flour, baking soda, cinnamon, nutmeg, and salt together until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid overmixing. Using a rubber spatula, carefully fold in the apple chunks. If you feel 3 large apples is too much, feel free to cut down to 2 apples. I like a lot of apple chunks in my cake.
  3. Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top.
  4. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve. As it cools, however, you may prepare the brown sugar glaze. Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring the mixture often. Allow to boil for 1 minute (without stirring), then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the confectioners' sugar. Allow glaze to cool and slightly thicken for at least 5 minutes. Spoon glaze over the cake right before serving. If your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.
  5. I like this cake warm, at room temperature, and even cold. In fact, I love it cold. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days.
  6. Make ahead tip: Cake freezes well up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Recipe Notes:

For some texture, try adding 1 cup of your favorite chopped nuts like pecans or walnuts.

Here is the bundt pan I own and love. Heavy-duty, long-lasting, love the grip handles!

  1. I prefer plain Greek yogurt here, but regular plain yogurt works as well. I used low fat, but either nonfat or full fat are OK too.
  2. As mentioned, any apples are great here. Use your favorite. I prefer a mix of tart and sweet in my apple dessert recipes. Granny Smith, Honeycrisp, Jonagold, Fuji, etc

Inspired by my favorite. Brown Sugar Glazed Apple Bread in Sally's Baking Addiction Cookbook

Did you make a recipe?

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


Here are some items I used to make today’s recipe.

Glass Mixing Bowls | Rainbow Whisk | SpatulaBundt Pan | Cooling Rack | Saucepan

See all my apple recipes.

See more fall recipes.

This Caramel Apple Upside-Down Cake is one of my favorites.

Caramel Apple Upside Down Cake

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.



  1. Julie on November 18, 2015 at 9:31 pm

    Hi! Does the glaze harden up as it cools on the cake, making it only good to eat when it is warm? Or is the recommendation to warm glaze only for pouring? I need to make the cake and glaze it the night before eating it. Thanks!

    • Sally on November 19, 2015 at 8:53 am

      It slightly hardens– but still tastes fantastic on the cake. You can also briefly warm the glaze back up before pouring on top if that is an option.

      • Julie on November 19, 2015 at 7:45 pm

        I went ahead and made the glaze, drizzled it on the bundt cake last night. This morning it was perfect. Thanks for a fabulous recipe:)

  2. Christina (Chris) McSwain on November 24, 2015 at 1:53 pm

    I am itching to make this for Thanksgiving! What would you say to subbing coconut oil for the vegetable oil? Would that work?

    • Sally on November 24, 2015 at 2:13 pm

      I can’t see why not!

  3. mai on December 15, 2015 at 2:16 am

    Thanks a lot for sharing the recipe! this recipe is really superb . Instead of using the brown sugar glazing, i substituted it with the caramel apple sauce and the combination is so addictive!

  4. Alison Matalanis on December 22, 2015 at 2:50 pm

    This cake was delicious, Sally. Planning on making a second time for Christmas dinner. Very moist with great cinnamon and apple flavor. Yummy!

  5. Maggie on December 30, 2015 at 9:35 am

    I love this cake! I’ve made it at least three times. I have, however, used a bourbon glaze that I found from another similar recipe (Sally’s cake is much better!). For the glaze, you combine in a saucepan 1/2 cup sugar, 2 Tbsp flour, 2/3 cup milk, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 2 tsp vanilla extract, 2-3 Tbsp bourbon and stir constantly until it thickens. Such a great combo!

  6. Maria on January 9, 2016 at 9:58 pm

    This was an excellent Apple Cake, one of the very best I have ever tasted! The glaze with dark brown sugar was heavenly. I live at 7000 feet, therefore had to make slight adjustments. It came out great! Thank you.

  7. Adriana Meraz on March 14, 2016 at 11:12 pm

    I want to make this cake. I have all the ingredients except for the yogurt. Can I replace the yogurt with sour cream? 

    • Sally on March 15, 2016 at 5:33 pm


  8. Christin on April 2, 2016 at 2:19 pm

    I know you said the time varies, but even at the minimum of 55 minutes and with loose foil covering, my cake came out way too dark. 

  9. Mi on April 13, 2016 at 10:55 am

    Hi Sally, 
    I absolutely love this recipe and have made it several times! Any ideas of other glaze/topping that could also work? 🙂 

  10. Tracy on May 25, 2016 at 12:59 pm

    My glaze came out a bit course and much darker then what I see in the photos. I used light brown sugar. Any tips on how to get better results?

  11. nyokabi on June 5, 2016 at 5:39 am

    Hi Sally, can this cake be baked in a loaf tin?

    • Sally on June 5, 2016 at 7:34 am

      Absolutely! You can probably get 2 loaves out of this batter.

      • nyokabi on June 16, 2016 at 7:20 am

        Thanks Sally

  12. Anita Carpenter on August 6, 2016 at 2:41 am

    Well sadly, I’m sitting here eating this cake that was intended for an elderly friend who has family arriving tomorrow.   Thankfully,  I didn’t tell her my plan.  Yes, nice cake BUT, when the recipe said to spray the bundt pan with Pam, my experience & gut didn’t agree.  However, I thought I’d follow the directions.  I always grease & flour my bundt pan with consistent good results.  Wish I had listened to what I knew was right.  Now half the cake is still in the top of the pan.  PLEASE people, grease & flour your bundt pan!

  13. DSalcoda on September 13, 2016 at 12:00 pm

    Can apple sauce be substituted for the oil in the glazed apple bundt cake? I’d like to substitute the entire amount, but I may be better off substituting half of it. Thanks!

    • Sally on September 14, 2016 at 10:54 am

      I’d start with subbing half.

  14. Lee Roninson on September 30, 2016 at 12:53 am

    How long would you bake this in a convection oven? What temperature?

    • Sally on October 1, 2016 at 8:09 pm

      I’d say 300F, but I’m unsure of the exact time. I would begin checking at 45-47 minutes.

  15. Mosimi on October 20, 2016 at 2:59 pm

    Absolutely delicious. Made this trice in the last week. now a go to recipe for me. Thanks Sally.

  16. Jackie on October 24, 2016 at 3:01 am

    Hi Sally

    I know granny smith’s apples are tart, but is any of the other apples sweet, honeycrisp, jonagold,
    or fuji.

  17. Tanvi on March 9, 2017 at 5:41 pm


    I have been a silent reader of your blog for a while now, I have tried a few of your recipes all were pretty good, this however came out the best so far, my version was a simple round pan though with butter instead of oil, the cake came out delicious and the flavors of cinnamon and nutmeg together with brown sugar was amazing with apples. Thanks a lot for providing this recipe.

  18. Derek on September 2, 2017 at 7:04 pm

    Glazed apple Bundt cake questions: Can I substitute some whole wheat flour for the all purpose flour? In addition, any thoughts on substituting some apple sauce for the oil? THANKS! I use a lot of your recipes and I also have one of your cookbooks.

    • Sally on September 3, 2017 at 11:23 am

      Hi Derek! You can use WW flour instead, though keep in mind the cake will take on a denser/heavier texture. You can sub out some oil for applesauce but that may also dry out the cake slightly.

  19. Derek on September 3, 2017 at 11:33 am

    Thank you SO MUCH for your input! Happy Sunday! I love your site and cookbooks!

  20. Kristen on September 21, 2017 at 12:22 pm

    Sally, my glaze turned into basically a caramel sauce! I’m not complaining too much… but do you know why?? I used heavy whipping cream.

  21. Janelle on September 22, 2017 at 12:00 pm

    My glaze came out dark not creamy white that you had pictured. Did I do something wrong?  I thought I followed the recipe as close as possible. 

    • Sally on September 22, 2017 at 12:49 pm

      If it tasted good you didn’t do anything wrong! My glaze is on the brown side because of the brown sugar – it’s not bright white. If you want yours to be lighter you can either use light brown sugar or more confectioners sugar.

  22. Terri on October 8, 2017 at 7:03 am

    I made this last night, and it is absolutely delicious. Also, though I cherish my beloved Grandma’s bundt pan, I was smitten with your bundt pan recommendation. I ordered it mid week so I could try out this cake for the weekend, and I LOVE it. So sturdy and a perfect release. And the handles! I see endless bundt cakes in my future. Thanks again for sage baking and consumer advice. ; )

  23. Courtney on October 30, 2017 at 12:09 pm

    I made this over the weekend to use up some honeycrisp apples I had in the fridge. I think I did 4 small to medium apples. I wasn’t sure how many cups its should be. I only had 1 cup of vegetable oil, but it turned out great. Everyone loved it and it wasn’t the least bit dry and LOVED all the apple chunks in it. Thanks for another winner.

  24. Liz Tosti on November 3, 2017 at 5:26 pm

    I am working my way through many of your apple desserts for my weekly family night dinner. Once again your recipe did not disappoint. I didn’t have any yogurt and only a little bit of sour cream so I added buttermilk. The cake came out moist and so flavorful.  I used macintosh and honey crisp. I used three apples as I like a vale heavy on the fruit side.  The icing was incredible. I used light brown sugar and drizzled it on awhile before I served it. The icing hardened a bit which went over well with my family. Definitely will be making this again. 

    • Sally on November 4, 2017 at 1:22 pm

      Thank you so much for reporting back about this apple bundt cake, Liz! So happy it was a hit with your family.

  25. Rebecca on November 9, 2017 at 8:49 am

    Hi Sally! I’ve made your peach bundt cake and this Apple bundt cake as well. Both were absolutely delicious but I was wondering, why not toss the apples in the cinnamon sugar like the peaches? That seemed to make the area around the peaches so sweet and moist and wondering if it’s possible to do the same with the Apple version? Would the measurements of the cake change? 

    • Sally on November 9, 2017 at 10:05 am

      Sounds like a great idea! Measurements wouldn’t change if you decide to toss them in cinn-sugar 🙂

  26. Lakshmi on December 13, 2017 at 8:36 pm

    I made this for the second time today. I made them as 4 mini loaves instead of the bundt to give away as Christmas gifts. I used plain low-fat yogurt, 2 apples – 1 granny smith and 1 fuji and cut down the cinnamon to 1 tsp. Baked in the oven for 45 mins, they came out great! Thanks for a great recipe!

  27. Sarah on May 1, 2018 at 6:07 pm

    Do you think this could be made into an apple layered cake? My apple loving baby turns 2 in July and I’m starting my cake investigating early. Maybe with your brown butter cream cheese frosting?

    • Sally on May 2, 2018 at 12:44 pm

      Layer cakes are typically a bit lighter in texture than a bundt cake, but I don’t see why it wouldn’t work!



  1. Sarah on May 1, 2018 at 6:07 pm

    Do you think this could be made into an apple layered cake? My apple loving baby turns 2 in July and I’m starting my cake investigating early. Maybe with your brown butter cream cheese frosting?

    • Sally on May 2, 2018 at 12:44 pm

      Layer cakes are typically a bit lighter in texture than a bundt cake, but I don’t see why it wouldn’t work!

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