Glazed Apple Bundt Cake

This deliciously moist and spiced apple Bundt cake is smothered in a buttery brown sugar glaze. Use your favorite apple variety such as Granny Smith or Honeycrisp. This will be your favorite cake of the fall season!

overhead image of apple bundt cake on a wood slice cake stand

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.

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 love apple pie. I should get some sleep since I just typed hot diggity damn at 12am.

apple bundt cake cut into slices on a wood slice cake stand

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 exactly like it. It’s a combination between buttery pound cake and apple pie. It is, simply 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.

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.

apple bundt cake in a bundt pan after baking

Pouring brown sugar glaze onto apple bundt cake

slice of glazed apple bundt cake on a silver plate

What Kind of Apples to Use in Apple Bundt Cake?

You can use your favorite apple variety in this apple 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!

Enjoy, my fellow apple dessert lovers. See all my apple recipes.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead image of apple bundt cake on a wood slice cake stand

Glazed Apple Bundt Cake

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours, 30 minutes
  • Yield: serves 10-12
  • Category: Cake
  • Method: Baking
  • Cuisine: American

Description

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


Ingredients

Apple Bundt Cake

  • 3 cups (375g) all-purpose flour (spoon & leveled)
  • 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 yogurt or sour cream, at room temperature
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract (yes, 1 full Tablespoon)
  • 3 medium apples, peeled and chopped into small chunks (about 3 cups)

Brown Sugar Glaze

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

Instructions

  1. Preheat oven to 325°F (163°C). Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl 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 over-mixing. 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. 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.
  4. Brown sugar glaze: As it cools, 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. Without stirring, allow to boil for 1 minute, then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the sifted 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. Cover leftovers and store at room temperature for 3 days or in the refrigerator for up to 5 days. Flavor is outstanding on day 2!

Notes

  1. Freezing Instructions: Cake freezes well up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
  2. Special Tools: Glass Mixing Bowls, Rainbow Whisk, Spatula, Bundt Pan, Cooling Rack, and Saucepan
  3. Nuts: For some texture, add 1 cup of your favorite chopped nuts like pecans or walnuts.
  4. Yogurt: I prefer plain Greek yogurt here, but regular plain yogurt or sour cream works as well.
  5. Apples: Use your favorite variety of apple. I prefer a mix of tart and sweet in my apple dessert recipes. Granny Smith, Honeycrisp, Jonagold, Fuji, etc.
  6. Recipe inspired by my favorite Brown Sugar Glazed Apple Bread in Sally’s Baking Addiction cookbook.

Keywords: apple bundt cake

167 Comments

  1. Wow! My first time to bake an apple cake and it was a huge hit! Everyone loved it! Such an easy, simple recipe. I did add extra powdered sugar to the glaze as I prefer it a little thicker. And it is definitely better the next day! This will go into my favorites folder. Thank you Sally!!

  2. I’ve made this recipe before for Thanksgiving(it was fantastic btw) and I want to make this again, but on a smaller scale. Is it possible to use this same recipe for mini bundt cakes? I would just need to know how long they’d take to bake.

    1. Trina @ Sally's Baking Addiction says:

      Hi Brooke, we’re unsure exactly how long mini Bundt cakes would take to bake. We would start checking on them around 20 minutes in, depending on how large your pans are. Use the toothpick test to check for doneness. Enjoy!

  3. Can I use a 9 x 13 glass baking dish for this? And can I replace half of the oil with applesauce?
    I have made so many of your recipes and they have all turned out wonderfully! Thank you. You are my “go to” cookbook now.

    1. Trina @ Sally's Baking Addiction says:

      Hi Mary! Absolutely, bake time in a 9×13 will be similar to our spice cake recipe, about 45-50 minutes. We haven’t tested replacing half the oil with applesauce, but the texture could change significantly. Let us know if you give it a try!

  4. Can I substitute the yogurt/sour cream for apple sauce?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kathy, we don’t recommend it. The yogurt or sour cream helps create a moist, but also sturdy, Bundt cake, and we fear it might taste a bit rubbery with the apple sauce in its place. For best results, we recommend using the yogurt or sour cream!

  5. Once again….a delicious concoction!! Another cake I know I’ll be making a lot. I’ve done many, many of your recipes, by now. Each is perfect and delicious. I never leave reviews, anywhere…..and, I think this is the third one I’ve left you. I, obviously, will be purchasing your cookbook. You rock!

  6. Isabel Gabriele says:

    Can I grate the apple instead of cutting in small chunks?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Isabel, You could certainly try but the cake will be a different texture than intended. Shredded apples will add more moisture likely making the cake more dense, and of course you will miss bites with the apple chunks. Let us know if you give it a try!

  7. Can this recipe be used for mini bundt cakes?

    1. Trina @ Sally's Baking Addiction says:

      Definitely! We’re unsure exactly how long mini Bundt cakes would take to bake. We would start checking on them around 20 minutes in, depending on how large your pans are. Use the toothpick test to check for doneness. Enjoy!

  8. I’m not one to post reviews but this was deserving.
    1) had a bundt pan for 16 years and never used it. Today I did- slightly nervous.
    2)day of, turned out great and dense and moist and chunky with apples. Hope tomorrow is better as others have said. Didn’t stick, was cooked thru but not overdone.
    3) my glaze was still grainy/sugary, like the first time I made pralines. I think it needs to cook a little longer but it was still amazing.
    4) meant to add pecans I had and forgot. Would be amazing with them.

  9. Without a doubt this is an outstanding recipe.
    My husband is not a “cake” person but he
    loves this recipe and requests it when we go
    apple picking.

    Thank you for sharing

  10. Melise Bencomo says:

    Good day! Have not tried recipe yet. Am wondering if it’s ok to use home canned apples…. Thank you in advance Sally!

    1. If they’re particularly wet, they may change the cake’s texture. The cake could, overall, turn out wet instead of moist. For best results, I recommend fresh apples.

  11. Questions, why do you say to put the glaze on right before serving, does it make the cake soggy? Can the glaze be put on the cake and be left to sit?

    1. Yes, you can add the glaze in advance. I only recommend glazing the cake close to serving so it tastes its freshest. Feel free to do it ahead of time though!

  12. I usually love your recipes, but have to say this one was not one of my favorites. To my surprise, the cake was a bit dry, and tasted a bit too sharply of the cinnamon. I would have liked a different spice mix. I will say the glaze is killer!

  13. Mary Ann Bryant says:

    I made this for a group riding in the Apple Cider Century in Michigan last weekend! It was so wonderful I made it again this week. And that frosting was just WOW

  14. Would this work well with gluten-free flour? I am newly diagnosed as gluten intolerant and trying to learn how to adapt recipes.

    1. Michelle @ Sally's Baking Addiction says:

      Hi Jamie, We do not have much experience using gluten free flour. Although some readers report using an all purpose 1:1 gluten free flour in many of our recipes with success, you should expect slightly different results. Here are all of our naturally gluten free recipes. 

  15. Ann Rita Krueger says:

    This is the best apple cake I have ever made. It is easy and delicious! Usually apple cakes that have oil in the recipe can be vert heavy and denese…..this cake is not heavy at all….. light, delicious, and so flavorful. Totally worth the effort to chop apples, etc. SO GOOD!!!

  16. Anna Klosterman says:

    Help! What did I do wrong? I so wanted this to be good, but it was dry and crumbled apart. I made recipe as written…

    1. Trina @ Sally's Baking Addiction says:

      Hi Anna! Careful not to over-bake the cake, that is the most common culprit for dry cakes. Also, how are you measuring your flour? Make sure to spoon and level instead of scooping to avoid packing in too much flour (which can also lead to dry cake).

      1. Anna Klosterman says:

        I have always “scooped, then leveled” the floor. You are saying spoon the floor into the measuring cup and THEN level??

      2. Lexi @ Sally's Baking Addiction says:

        Hi Anna, correct — you’ll want to spoon the flour into your measuring cup and then level. Scooping packs in the flour and often leads to adding too much, which can dry out baked goods. You can see Sally demonstrate the spoon and level method in this post. Hope this helps!

1 2 3 4

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×