Glazed Apple Bundt Cake

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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 sallysbakingaddiction.com. 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.

Yum.

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

Glazed Apple Bundt Cake by sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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 sallysbakingaddiction.com. 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.

Ingredients:

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

Directions:

  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

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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. 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.

SHOP 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.

133 Comments

All Comments

  1. I’ve made this cake, exactly per recipe, a couple of times now and find it moist and delicious. I used 2 Granny Smith & 1 Gala apple which worked well. My only suggestion is that I would cut the glaze recipe in half as I preferred less glaze and didn’t feel it needed the entire recipe. The cake is so delicious as is, I felt less was more in this case for the glaze. But, that’s just depends on your personal taste! The second time, I baked this cake for a bridal shower (along with some raspberry squares). I think everyone appreciated a homemade bundt cake over a bakery cake! Thanks for a great recipe I’m adding to my favorites!!

  2. Hi! I was wondering, how would you adjust the recipe to bake it in a square pan instead of a bundt? I am after the denser texture but only have an 8×8 pan!

    Thank you in advance 🙂

    1. Hi ML! I’m not 100% sure of this, but if I were baking in an 8-inch square baking pan, I would half the recipe. For the eggs, you can use 1 egg and 1 egg yolk.

  3. I added an extra apple and it worked. Ill try 2 extra next time. I also put in half avocado oil, half unsweetened apple sauce. Still very, very moist. I also put in half brown sugar, half sucanat. And lastley, I subbed in 1/2 cup buckwheat flour because I like the flavor and denser texture it gives. Doesnt affect the moistness. This is now my husband’s favorite. The brown sugar glaze puts this cake over the top

Reviews

  1. I’ve made this cake, exactly per recipe, a couple of times now and find it moist and delicious. I used 2 Granny Smith & 1 Gala apple which worked well. My only suggestion is that I would cut the glaze recipe in half as I preferred less glaze and didn’t feel it needed the entire recipe. The cake is so delicious as is, I felt less was more in this case for the glaze. But, that’s just depends on your personal taste! The second time, I baked this cake for a bridal shower (along with some raspberry squares). I think everyone appreciated a homemade bundt cake over a bakery cake! Thanks for a great recipe I’m adding to my favorites!!

Questions

  1. Hi! I was wondering, how would you adjust the recipe to bake it in a square pan instead of a bundt? I am after the denser texture but only have an 8×8 pan!

    Thank you in advance 🙂

    1. Hi ML! I’m not 100% sure of this, but if I were baking in an 8-inch square baking pan, I would half the recipe. For the eggs, you can use 1 egg and 1 egg yolk.

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