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! 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!

    1. 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.

      1. I went ahead and made the glaze, drizzled it on the bundt cake last night. This morning it was perfect. Thanks for a fabulous recipe:)

  2. I am itching to make this for Thanksgiving! What would you say to subbing coconut oil for the vegetable oil? Would that work?

  3. Thanks a lot for sharing the recipe! this recipe is really superb . Instead of using the brown sugar glazing, i substituted it with the caramel apple sauce and the combination is so addictive!

  4. This cake was delicious, Sally. Planning on making a second time for Christmas dinner. Very moist with great cinnamon and apple flavor. Yummy!

  5. I love this cake! I’ve made it at least three times. I have, however, used a bourbon glaze that I found from another similar recipe (Sally’s cake is much better!). For the glaze, you combine in a saucepan 1/2 cup sugar, 2 Tbsp flour, 2/3 cup milk, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 2 tsp vanilla extract, 2-3 Tbsp bourbon and stir constantly until it thickens. Such a great combo!

  6. 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.

  7. I want to make this cake. I have all the ingredients except for the yogurt. Can I replace the yogurt with sour cream? 

  8. I know you said the time varies, but even at the minimum of 55 minutes and with loose foil covering, my cake came out way too dark. 

  9. Hi Sally, 
    I absolutely love this recipe and have made it several times! Any ideas of other glaze/topping that could also work? 🙂 

  10. My glaze came out a bit course and much darker then what I see in the photos. I used light brown sugar. Any tips on how to get better results?

  11. Well sadly, I’m sitting here eating this cake that was intended for an elderly friend who has family arriving tomorrow.   Thankfully,  I didn’t tell her my plan.  Yes, nice cake BUT, when the recipe said to spray the bundt pan with Pam, my experience & gut didn’t agree.  However, I thought I’d follow the directions.  I always grease & flour my bundt pan with consistent good results.  Wish I had listened to what I knew was right.  Now half the cake is still in the top of the pan.  PLEASE people, grease & flour your bundt pan!

  12. 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!

  13. Hey,

    I have been a silent reader of your blog for a while now, I have tried a few of your recipes all were pretty good, this however came out the best so far, my version was a simple round pan though with butter instead of oil, the cake came out delicious and the flavors of cinnamon and nutmeg together with brown sugar was amazing with apples. Thanks a lot for providing this recipe.

  14. 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.

    1. 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.

  15. Sally, my glaze turned into basically a caramel sauce! I’m not complaining too much… but do you know why?? I used heavy whipping cream.

  16. 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. 

    1. 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.

  17. 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. ; )

  18. 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.

  19. I am working my way through many of your apple desserts for my weekly family night dinner. Once again your recipe did not disappoint. I didn’t have any yogurt and only a little bit of sour cream so I added buttermilk. The cake came out moist and so flavorful.  I used macintosh and honey crisp. I used three apples as I like a vale heavy on the fruit side.  The icing was incredible. I used light brown sugar and drizzled it on awhile before I served it. The icing hardened a bit which went over well with my family. Definitely will be making this again. 

  20. 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? 

  21. 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!

  22. Do you think this could be made into an apple layered cake? My apple loving baby turns 2 in July and I’m starting my cake investigating early. Maybe with your brown butter cream cheese frosting?

    1. Layer cakes are typically a bit lighter in texture than a bundt cake, but I don’t see why it wouldn’t work!

    1. Hi Julianna! I suggest non-dairy yogurt for the cake and maybe coconut oil instead of the butter for the glaze. I haven’t tried it, so let me know if you do!

  23. Loving this recipe, can’t wait to try it out tonight! I’d like to make a simple vanilla glaze for it instead of the brown sugar one. Do you have a good recipe for one that is thick enough to sit on this cake instead of soaking into it?

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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