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

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

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

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

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

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.

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

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


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


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


  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!


  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


  1. Hi Sally! The recipe looks awesome cant wait to try!!!
    Can you suggest an alternative for eggs that really works? I have members in the family who cannot eat eggs due to some medical conditions, so I was hoping that you could suggest an all-time alternative because you can call me the official”stalker” of your recipes and I always struggle with the egg part. Please suggest an alternative for eggs and egg whites too..
    P.S.- I hope your honeymoon was awesome

    1. Hi Meera – to be honest, I am unsure of an egg replacement for this recipe. Perhaps you can search for a vegan apple cake recipe? Let me know if you find anything.

  2. I love, love, LOVE baked goods with apples in them! It’s such a refreshing change from all thins pumpkin during the fall season (not that I’m complaining about pumpkin, it’s just nice to have some variety 😀 ). This cake looks amazing!

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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!!

    1. 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.

      1. Hi Sally!! Thank you for getting back to me so quickly and for your great suggestions. You’re a true professional! I did use heavy cream, perhaps I can find something even thicker. We cut into the cake last night and it is AMAZING!! I had to share it with neighbors for fear that my husband and I would eat the entire cake ourselves. ha 🙂 This is a new family favorite. Next time I make it I will try adding a little more confectioners’ sugar and perhaps let it sit a bit more before I spoon it on.

        Thanks again!!

    1. 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.

  8. Sally, this bundt cake looks AMAZING! I recently became obsessed with a bundt cake pan I bought at Target a few months ago. This recipe gives me another reason to use it! Thank you for that!

    As if your photography didn’t make me want to eat this, your descriptions of it definitely did! &I agree, putting that icing on top was the “cherry on top”! 🙂

    Can’t wait to try this!!

  9. Hi Sally,
    This is the 3rd time i attempt to leave a comment on this recipe…..(no problems on your end, just my computer). I absolutely LOVE this apple cake!!! Made it about 3 wks ago to share with co-workers & it didn’t last very long at all. The flavors here are fantastic, from the spices to the apple chunks (my fav), & that glaze! The cake is so incredibly moist too….. As another reader commented my glaze was a lot darker brown than your pictures here. I used dark brown sugar as recommended & its soooo delicious! I let it sit for a bit to cool & thicken & it was just the perfect consistency. I’m making it again today for a cousin’s birthday! 🙂 Thank you so so much for this one!!

  10. 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

  11. Hi Sally!

    I made the glazed apple bundt cake and it cake out wonderful and I will be baking it again for my family on Thanksgiving. Thank you for sharing this recipe.

  12. 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!

  13. 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! 🙂

  14. 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. 🙂

  15. 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!

  16. 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!

  17. I think this is my favorite cake on your site. I’ve made four of your cake recipes. And, you’re ABSOLUTELY right — tastes even better cold. 😀

  18. Sally this has to be one of your best. Omg I loved this cake. U seriously do work wonders with an apple. Thx

  19. 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.

  20. 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

  21. Hey sally i am writing to you first time..but i am an ardent follower of SBA and a big fan..previously my cakes which require just bak soda don’t turn out well…so i am tempted to add bak powder in here..should that be ok..n if yes then how much..?? reply

  22. 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!

  23. 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!!!

  24. Hi Sally. I would live to make this cake but need to make it dairy free. What can i use ad a substitute for greek yogurt in the cake? Butter and heavy cream in glaze? TIA!

    1. You can substitute soy yogurt for Greek yogurt.  You could also use coconut milk yogurt or almond milk yogurt.  I prefer the soy yogurts.  For a butter sub, you can use Earth Balance Original spread and for the cream, you could use MimicCreme.  It’s almond based and you can get it online.  Or, you could skim off the coconut cream from a can of full fat coconut milk and use that instead of heavy cream.  Hope these subs work out well for you.

  25. Hi Sally, this cake looks amazing. I need to make a day ahead of time. So if I made the glaze the day before, do I store it in refrigerator overnight and then the next day before serving heat in microwave and frost cake? I hope this makes sense. I need for an event on Nov. 12, 2015, so I hope you can respond.


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