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!

This deliciously moist and spiced apple bundt cake is smothered in a buttery brown sugar glaze! Recipe on sallysbakingaddiction.com

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.

This deliciously moist and spiced apple bundt cake is smothered in a buttery brown sugar glaze! Recipe on sallysbakingaddiction.com

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.

This deliciously moist and spiced apple bundt cake is smothered in a buttery brown sugar glaze! Recipe on sallysbakingaddiction.com

This deliciously moist and spiced apple bundt cake is smothered in a buttery brown sugar glaze! Recipe on sallysbakingaddiction.com

This deliciously moist and spiced apple bundt cake is smothered in a buttery brown sugar glaze! Recipe on sallysbakingaddiction.com

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.

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This deliciously moist and spiced apple bundt cake is smothered in a buttery brown sugar glaze! Recipe on sallysbakingaddiction.com

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

185 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

  4. This looks so delicious! I’m so excited to try this but also a little nervous — I’ve had a tough time with caramel-y toppings being too granulate. Any recommendations?

    1. Hi McKenna! Have you tried this one yet? The brown sugar melts down quite nicely. I haven’t noticed an granules in the several times I’ve tried it. Let me know what you think!

      1. I made this last night and it was incredibly delicious. However, there are little sugar clumps throughout my brown sugar glaze! It still tastes good, but it looks like hail mixed in my frosting 🙁 Any tips on how to avoid that next time? Should I have sifted the powdered sugar into the hot glaze?

      2. Hi! Do you think pears (crunchy not juicy) will work here? I have a lot! Also, do you wait until the cake is all the way cool to un molding? I am nervous it will stick since I am using one of those spiral bundt cakes…
        Thanks!

      3. Hi Regina! You can replace the apples with pears. I usually wait for the cake to cool in the bundt pan before inverting, but you can let it cool for only 30 minutes and then invert. Make sure you generously grease the bundt pan.

  5. I made this cake last night, it was so good, so moist. I used 3 large apples; granny smith, gala &Fuji. Loved by all! Thank you for posting

  6. I wanted to bring a Bundt cake to a Halloween party and remembered this recipe. So many fall spice cakes are made with pumpkin and I only have enough to make 2 pies for Thanksgiving. My international friends LOVE when I bring a Bundt cake and this one looks great!

  7. This is a great recipe.

    That said, OK, now it is time to geek out myself and ask you a technical question

    How do you think this recipe would turn out with a substitution of 1 tablespoon baking powder replacing the baking soda? Also, how do you think it would turn out if replaced the oil with 1 cup butter?

    I love playing around with recipes!

    1. Hi Kathi! It would take some additional testing, but I know baking powder would create an airier crumb. Less dense. I also know the cake crumb wouldn’t be as moist with the butter substitution. Oil brings a lot of that tender moisture!

  8. I made this for my father in law’s 60th birthday. It was easy to put together, smelled so good while it baked, and tasted amazing! The three cups of apple seemed like a lot when you put it in and mix, but it was the perfect amount. The glaze was simple to throw together and tasted incredible on top of this very moist cake. My husband and I are not family of cake but we both loved this recipe and I will definitely be making it again. You NEED this in your life!

  9. Thoughts on grating the apples instead of chopping them? Would they just disappear into the cake and have the flavor (similar to the way carrots just dissolve in a carrot cake)? I want to bring a nice apple cake to Thanksgiving so this seems perfect but apparently I’ve got some haters in the family who are skeptical about the texture of apple chunks in their cake.

    1. Hi LouAnn! They would sort of dissolve into the cake batter as it bakes, so that sounds like the best option for your cake audience! 🙂

  10. Hi Sally,

    Can I make the glaze ahead of time and reheat it before serving to drizzle on top? I am bringing this delicious cake to a party. Thanks for the great recipe! Enjoy the holiday season with your beautiful family!

    1. Happy holidays to you as well! Yes, the glaze can be prepared ahead of time. It will thicken and may separate, but reheating will thin it out and bring it back together.

  11. Hi Sally…considering making this recipe in 6 ” bundt pans will the timing or temperature be the same to cook? I’ll be making 15 of them as gifts to single friends.

  12. Just wondering if I could put in applesauce instead of the oil. I do that in other recipes to cut the fat and it still is moist. Any thoughts?

    1. Hi Carmela, I would recommend substituting half the amount if you want to try it! I find when there is zero oil/fat the texture can be almost rubbery!

  13. Hi have you ever tried making a gluten free version? I make this cake every year but my friend is GF so be nice to let her have some x

      1. I made a GF version and it was delicious. I reduced the oil by 1/4 if a cup and reduced the yogurt to 1/3 cup. I used Krustease gf flour cup for cup and added a pinch of xanthem gum. It turned out great. *I did butter and coat the pan with gf flour so it came out clean.

  14. If I make this cake a day ahead since it is mentioned that it tastes better the 2nd day can I make the glaze ahead and warm in in the microwave to pour over before serving?

  15. I used 2 tsp of cinnamon and left out the nutmeg. Next time I would try 2.5-3 tsp of cinnamon. I think the cake would be even better with nuts. I made only half of the glaze, but it was good. It took 55 min to bake in a fluted bundt pan.

  16. Sally this is an amazing recipe! I made 3 of them over the holidays and they were a big hit each and every time. For those of us who love a dense cake over the airy type, this recipe is a “must try”. It came out perfectly every time. I agree that the glaze was enough for two cakes, but with the brown sugar in it, we loved it so much we were scooping the extra glaze on our plates 🙂

  17. I made this yesterday, very good and moist. It seems like a lot of apples but use them all as they shrink when cooked. I would add nuts next time.

    1. I added chopped walnuts to the batter and sprinkled some on top of the glaze. You definitely should. Was excellent.

  18. Hello Sally, this cake looks delicious! I’m Jewish, and Rosh Hashanah, (the Jewish New Year) is next Monday. Do you have a good recipe for honey cake? I used to have a great recipe with honey, of course, and coffee. I used to grate apples into it as apples and honey are meant to symbolize having a sweet new year. If you have a great honey cake recipe I’d love to find it! Thanks!

    1. i have baked tons of sally’s recipes and all so good, but a cup and a quarter of oil is a LOT. Can anyone comment as to subbing in something to get it down? Applesauce? How much?

      1. Hi Ellen, This is a BIG cake! 🙂 You can certainly try subbing half of the oil with applesauce, but I don’t recommend more than half. When you cut out too much fat from a recipe the texture will turn out rubbery.

  19. Sally, thank you so much for sharing this recipe. It has truly become a family favorite to the point that it’s requested by family and friends!

    Thank you again,
    K. Wyatt

  20. This cake is so delicious and perfect for the fall! It also makes your kitchen smell so good while it’s baking. Definitely a winner for us and I’ll be making it again!

  21. This recipe is so good! And versatile too! Here the substitutions I made (because is what I had on hand) :
    Pears instead of apples and Chinese 5 spice mix (because I run out of cinnamon) I added this instead of the cinnamon & the nutmeg… perfect for fall!
    Thanks Sally !

  22. This was so easy to make, and I was pretty happy with the way it turned out. What’s important to me and the reason why I enjoy your recipes is that they’re not too sweet! I usually have to reduce the sugar amount when I’m baking, but I don’t have to make a lot of adjustments when I use your recipes. This time I only reduced the amount of vanilla extract and cinnamon – which is down to personal preference, of course.
    I’m looking forward to trying out some of the other recipes as well. I think this was my favourite thing to make so far (besides the pretzels ♥) 🙂

  23. Love love love. Thank you.
    Did a rectangular pan (15 mins less cooking time) because I wanted small squares for a meeting. Ran out of brown sugar so used 1/3 cup brown sugar and 2/3 cups white sugar and the glaze was still delish!

  24. I made a few small changes. I had apple cider in the fridge so I boiled and reduced it down by half to add to the batter( maybe 1/4 c finished product ). Went with only 2 apples and not 3 , added a T of cornstarch ( because I didnt want the cider reduction to make the batter too wet ) Then I also added a ” tunnel” of bourbon cheesecake filling ( 8 oz cream cheese 1/4 c sugar, 1 egg, and a dram dropper of bourbon oil ) When I did the glaze I used about an ounce or 2 of apple bourbon as if I were making a bourbon caramel. Unbelievable rave reviews .. and I have to say I have learned SO MUCH from your blog about how things react together and how to make changes and what counteracts what. I m a much braver baker than ever before and Ive been baking for decades! Thanks for opening up new frontiers for me !

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