Originally published in 2014, 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. It’s like a denser, more cinnamon-y (technical terms!) version of this fresh apple cake.
I love old-fashioned desserts. The kinds of desserts grandmas make so well, often memorized in their heads. Like buttery homemade caramel corn, banana bread, and 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. And I’ve even written extensively about the pie crust that accompanies this holy grail of desserts.
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 in the fall season. 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.
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! For a detailed list of my favorite apple varieties, and when to use each, you can visit my post on the best apples for baking. If you find yourself with a plethora of apples like I did, you should also make these apple cinnamon scones for breakfast.
Enjoy, my fellow apple dessert lovers. See all my apple recipes and a list of 30+ fall cake ideas.
More Bundt Cakes to Love
- Peach Bundt Cake
- Lemon Berry Yogurt Cake
- Chai Cinnamon Swirl Bundt Cake
- Pumpkin Bundt Cake
- Chocolate Marble Banana Bundt Cake
- Hummingbird Bundt Cake
Glazed Apple Bundt Cake
- 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 (spooned & leveled)
- 1 teaspoon baking soda
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 and 1/4 cups (300ml) 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 cups (360g) peeled and chopped apples, about 2–3 large apples
Brown Sugar Glaze
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (4 Tbsp; 56g) unsalted butter
- 1/2 cup (120ml) heavy cream
- 1/2 cup (60g) confectioners’ sugar, sifted
Instructions
- Preheat oven to 325°F (163°C). Spray a 10-to-12-cup Bundt pan with nonstick spray. Set aside.
- 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!
- 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.
- Make the glaze: As the cake cools, prepare the brown sugar glaze. Combine the butter, brown sugar, and heavy cream in a medium saucepan over medium heat. Stir constantly until the butter has melted, and then stop stirring and let the mixture come to a rapid boil. Boil for 1 minute. Turn the heat down to low, give it a quick stir, and let simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken for at least 10 minutes. Spoon glaze over the cake right before serving. (Cake can still be warm when glazing.) If your glaze thickened up too much as it cooled, warm in the microwave for 15 seconds and stir until smooth.
- 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
- Freezing Instructions: Cake freezes well up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
- Special Tools (affiliate links): 10- to-12-Cup Bundt Pan | Glass Mixing Bowls | Whisk | Rubber Spatula | Cooling Rack | Saucepan | Fine Mesh Sieve
- Nuts: For some texture, add 1 cup of your favorite chopped nuts like pecans or walnuts.
- Yogurt: I prefer plain Greek yogurt here, but regular plain yogurt or sour cream works as well.
- Apples: I prefer a mix of tart and sweet in my apple dessert recipes. Here are the best apples for baking.
- Sheet Cake or Cupcakes: Try my similar recipes for apple cake or apple spice cupcakes.
Reader Comments and Reviews
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!
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?
Thanks!!
Sounds like a great idea! Measurements wouldn’t change if you decide to toss them in cinn-sugar 🙂
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.
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. ; )
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.
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.
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.
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.
Absolutely delicious. Made this trice in the last week. now a go to recipe for me. Thanks Sally.
How long would you bake this in a convection oven? What temperature?
I’d say 300F, but I’m unsure of the exact time. I would begin checking at 45-47 minutes.
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!
I’d start with subbing half.
Hi Sally, can this cake be baked in a loaf tin?
Absolutely! You can probably get 2 loaves out of this batter.
I want to make this cake. I have all the ingredients except for the yogurt. Can I replace the yogurt with sour cream?
Absolutely!
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.
This cake was delicious, Sally. Planning on making a second time for Christmas dinner. Very moist with great cinnamon and apple flavor. Yummy!
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!
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.
Can’t wait to try this!! If I make this on a Friday, and have to transport it three hours the next day, should I wait and add the glaze right before serving at the dinner party? or can I put the glaze on before? Also – can the glaze be made beforehand and reheated the next day:?
Thanks!! 🙂 BIG FAN HERE!!!
Hey Ashlynn! I’d wait to glaze the cake right before serving. The glaze can be made the night before, yes.
I made this cake yesterday and it turned out soo delicious! I just had a piece for breakfast! I substituted 3/4 cup of applesauce and only used 1/2 cup of oil and it still turned out very yum!
hi! i would like to attempt making this drool worthy cake! but i have a springform 8″ pan, would that work or its too small? may i also ask what sized bundt is perfect for this recipe? in case i need to get one…thanks! xx
You will need a 10-12 cup Bundt pan for this Bundt cake. I don’t recommend a springform pan.
Hi Sally, This cake sounds incredible! What type of flour substitute would you recommend to make this apple bundt cake gluten-free? One of my guests has a strictly gluten-free diet so I’m trying to find another option for the regular flour. I’ve read good reviews about Bob’s Red Mill All Purpose Gluten Free Flour, but I’ve never used it in a recipe before and was hoping to get your opinion! Many thanks.
Cassie, I have little experience with GF flours. I would go by any good reviews on the products.
And as I suspected it would be, the cake is unbelievable too! Moist but not crumbly. Sweet baby Jesus, I don’t deserve this deliciousness but thank God I made it. The combination of cinnamon and nutmeg works perfectly without overwhelming heat and the apples were sooooooooo right!
Oh my god!!!!! The glaze is amazing!!! Sally, I follow you on Pinterest and I am an apple fiend anyway so this recipe definitely appealed to me. The cake is still baking but I have no doubt I will be chiming back in to report how delicious it is!
I loved this cake. Huge hit at a luncheon fundraiser yesterday. So yummy! Thank you for yet another awesome recipe!! I’m a big fan. 🙂
I wanted to bake these using a mini bundt cake pan. Would it require the same cooking time?
Thank you and I love all of your recipes! 🙂
The bake time will be a little less– I’m unsure how long.
I have been trying to find a recipe that comes close to the Apple Cake my boyfriend’s great aunt used to make. I’ve tried several recipes but none have ever been made again because they just weren’t good enough. This cake is not like his aunts, but it didn’t matter because he absolutely loved it! I was very nervous with how thick the batter was, but it came out perfectly! I subbed 1 cup white whole wheat flour, added a touch more cinnamon and skipped the glaze – it was amazing! I’m adding this recipe to collection, and will definitely make it again!
I have question….If I make the cake and glaze it the day before serving is it ok to keep at room temperature? I can’t wait to make this! Thank you
yep, it’s fine to keep at room temperature after glazing. the glaze will sort of soak into the cake. it’s wonderful!
When you say heavy cream, would that be heavy whipping cream? Making for a bake sale in the morning and wasn’t sure!
they’re nearly the same liquid; heavy cream has at least 36% fat and whipping cream has anywhere between 30-36%. either is fine here.
Hello! I cam across this recipe and the pic just pulled me in. Luckily I had most all ingredients on hand and was looking for a way to use up some apples. The cake has my made my house smell delicious and I cannot wait to taste to later tonight. My only concern is that the glaze is dark brown, not light as shown in your picture. It doesn’t taste brunt either. Is it because I used dark brown sugar? I also had plenty of glaze and synced it seeped into the cake when I spooned it in I kind if just kept going and there are puddles around the base of the cake on the platter. I suppose I didn’t let it thicken enough and maybe spoo ed to much on. Any tips there? Thanks!!
Hi Lisa! The dark brown sugar shouldn’t be what makes the glaze so dark – are you using thick heavy cream? It’s so thick and so white, it usually lightens the glaze. You can also try to add a little more sifted confectioners’ sugar. That will help thicken the glaze up.
Just made this! The only ingredient I was missing was the yogurt so I used sour cream 🙂 . Still came out delicious! I will definitely be trying it again w/ the yogurt. Thank you!
I made this over the weekend and it was a huge hit. I only made two minor changes (due to lack of ingredients) in that I skipped the nutmeg and used salted butter in the glaze. I had a lot of glaze – much thicker than in your photo and still some left over (very tasty on a banana, by the way).
I had left over whipping cream so I made another batch of glaze but boiled it for about 90 seconds. I then spread it on shortbread. I brought it to a bake sale today and have been asked for the recipe by a few people – so it was a hit.
I made this last night. I made a couple changes. I used 3/4c coconut oil and 1/2c applesauce. Then I used most of 2 large honeycrisp apples. It came out very moist! It was very good and got rave reviews at my morning bible study! I’ll definitely be adding it to my recipe box. I didn’t add the glaze and it was just fine! Thanks for sharing!
Hi Sally:
I made this cake a few days ago, and it was delicious! I took most of it to work and received rave reviews. I subbed 1/2 cup whole wheat flour and 1/2 cup barley flour for one cup of the white flour and baked it in a 9×13 pan for about 45 minutes. It was perfect. When subbing whole wheat flour for white flour, I always let the cake rest for about 15-20 minutes so the ww flour can relax and soften.
I used half and half for the frosting/glaze instead of heavy cream because I had some to use up. I know what you always say about using heavy cream, and you’re right. I added extra butter and extra powdered sugar to try to make it creamy, but I didin’t use enough of each because the frosting/glaze was soft and didn’t firm up. But no one complained. In fact, they loved the frosting and the cake!
I also used about 2 1/2 cups of apple because that amount looked like a lot as I was dicing the the apples, and I thought it would be plenty. After baking, I could see that the cake easily can hold three cups.
I love this cake and will be making it again.