Glazed Apple Bundt Cake

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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.

Glazed Apple Bundt Cake

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

Directions:

  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!

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:

  1. For some texture, add 1 cup of your favorite chopped nuts like pecans or walnuts.
  2. I prefer plain Greek yogurt here, but regular plain yogurt or sour cream works as well.
  3. 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

Recipe inspired by my favorite Brown Sugar Glazed Apple Bread in Sally's Baking Addiction cookbook

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

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

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.

167 Comments

  1. The glaze is definitely a great last-minute inspiration. Any glaze with brown sugar or maple syrup is so great with these fall recipes!
    My friend hates the word “moist” for cake, too. But what other word is there to use?
    Especially one that looks like this. Perfect as always, Sally!

    1. Sally, I could just give you the biggest hug in the world! I saw the recipe while I was at work and went straight to recipe grocery shopping after I got off. I just had a slice and OH-MY-GOODNESS this cake is to die for! Thank you for such an amazing recipe! <3 p.s do you think this would work as cupcakes?

  2. Gosh, Sally, that’s amazing that you planned recipes for when you are gone on your honeymoon! It’s one of the things that sets you apart as a blogger 🙂 I hope you are having a great time! This recipe looks so good…I just had caramel apple pie yogurt yesterday (Dannon Light and Fit Greek), which was seriously the best yogurt I’ve ever had, and it got me in the mood for apples like crazy 😉

  3. HAVE FUN!!! I bet you wish you had a slice of this cake to go with hopefully the million pina coladas and strawberry margs you’re hopefully drinking 🙂

    Looks awesome! Two falls ago I made an apple bundt with a brown sugar caramely glaze and honestly, that glaze, is probably my favorite frosting I’ve ever made so I know I would eat yours with a spoon!! 🙂 pinned!

  4. ♥ ♥ ♥ Another delicious recipe from (now) the Mrs!! Happy Happy Honeymooning to you and Kevin!! Enjoy every itty bitty second!! 🙂 ♥♥ ♥

  5. Have a wonderful time Sally! What a wonderful place to vacation – enjoy every moment!
    Oh my goodness, this is just like a hug! <3 Bundt cakes are my favorite, I just love the thick slices you get from them. And apples baking in the kitchen have the best smells. Pinned!

    1. If you read this piece several times the apples used or selected are mentioned…..iI hate this when these dumb questions are made . I also can’t stand people who say they love the recipe and then go on and on and on with their additions that they’ve made. All the comments before the word BUT therefore go are just plain old bullshit !!! And they sit bavck and relish their words of baking wisdom !!!

  6. Well, the picky eater weighs in here….and approves! For some reason….I am an abberation here….I do not like apple pie. Or maybe it’s the apple pie filling I do not like. My hubbie and I just had this conversation because he wanted to make a carmel apple dump cake, with apple pie filling, but I told him to do a different recipe that had apple pieces instead of pie filling). I do like apple pieces in cookies, cakes, etc. and made some terriffic apple cupcakes with caramel frosting. This reminds me of those cupcakes and the buttery brown sugar glaze sounds just yummy!

    1. Hi Barbara,

      I feel safe in saying that you’re right and that it’s apple pie filling that is turning you off. I won’t use any type of pre-made filling: it’s gloopy, gloppy, and gross. (I am also assuming here that when you say apple pie filling, you are referring to the pre-made stuff in a can/jar. If I’m wrong, my apologies.)

      If I may, I’d love to throw an alternative out there for you to try. Maybe you can enjoy an apple pie yet!

      Like I said, I never use pre-made filling; it’s always best to make your own because fresh is best and you can control the things you like or don’t like about it. (Such as including nutmeg or not; I hate it so I never do, but if you like it, you can add it in.)

      When I make apple pie, I always start with 4-6 peeled, cored fresh apples THINLY sliced–like the thickness of the chef knife I slice with. I don’t like to use thick wedges of apples. That’s a personal preference, but I get rave reviews any time I make apple pie and I attribute it to the thin apples in there.

      Then, for the coating, I use 2 T flour, between 1/2-3/4 cups of sugar (my amount varies based on the sweetness of the apple. I prefer to use a sweet apple like Gala rather than a tart apple like Granny Smith), the juice of half a lemon, and 1/2 tsp cinnamon to taste. That’s it. I let it sit for about 5-10 minutes so the juices come together, and then I pour it in the pie crust. I find those ingredients in those amounts coat the apples without becoming too thick, and when it bakes, it still gets bubbly but isn’t overwhelmingly thick or syrupy or, again, gloppy. The apples are the real star in there.

      Maybe you or your husband would like to give that a try.

      Happy autumn from a fellow Sally-follower!

      1. Hi Natalie,

        I “agree” with your recipe! The secret , I believe, to a great apple pie filling is slicing the apples thinly! I personally like nutmeg, so I add it with the cinnamon, of course, and a dash of cloves. Less is more in an apple pie. You want to be able to taste the apples, right?

  7. SO happy you are unplugging on your honeymoon! You’ll see this when you get back, so I hope you had a great time!

    Not so happy you used the “m” word. Hahhaha

  8. ENJOY YOUR HONEYMOON!! What an amazing place you’re visiting. Not that I have ever been there but in pictures and movies it looks amazing. 🙂 As does this apple pie. I love apple desserts as well!

  9. Ok I know you’re away, but seriously this post could not have come at a more perfect time. I made this recipe tonight, and it was absolutely the best bundt cake I’ve ever had…ever. It made my whole kitchen smell like caramel apples while it was in the oven, and it tasted even better. Ugh omg. I used a gluten free-flour blend too, and it still had great texture!

    Also, I made your coconut macaroon recipe the other day, which is also superb.

    Everything you do is so fabulous. All your recipes are my new favorites. Seriously, you perfect everything you make, and I don’t know how you do it. You are amazing!

    Wishing you a wonderful time in Hawaii! Congratulations!

  10. This looks finger-licking good, Sally! I practically drooled over my keyboard seeing that glaze slowly dripping off the cake… Yummm~~~ Anyway, I hope you’ll have an AWESOME time. You guys deserve it. And I think I’m not the only one when I say thank you and that I appreaciate it that you worked ahead to keep us busy (/drooling) :3

  11. Haha. I loved your narrative for this post. It cracked me up!

    Hope you have a wonderful trip. When you get back from coconut-umbrella drinks, you’ll arrive to the height of apple season! Hurrah!

    This cake is going on my 31-days-of-October list (I do a fall or Halloween-based activity each day in October with my girls. Some days it’s a craft, some days it’s a food. We’ll be going apple-picking next weekend, so this cake goes on the list for using up our massive stock of apples. Can’t wait!)

  12. An apple a day keeps the doctor away. But if I get my wish, apple cake keeps the doctor away for like, ever! It is health food at its tastiest. 🙂 Have a totally sweet trip!

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