Apple Bundt Cake with Brown Sugar Glaze Recipe
Moist homemade apple bundt cake drizzled with a buttery brown sugar glaze. A new cake favorite for the crisp fall weather and for the holidays!
I've made this cake quite a bit over the past few years, and every time I make it, people ask for the recipe, so I am now sharing with everyone.
One of the best apple cakes that I've had in years, thank you! – Tammy R.
I baked this cake this past weekend while our daughter was home visiting from college. I baked it on Sunday, and it was more than halfway gone by Monday afternoon! I thought to myself, they REALLY like this cake. I'll probably make it again for Thanksgiving as we have family coming from out of town for the holiday.
Apple Bundt Cake with Brown Sugar Glaze
3 cups all-purpose flour
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 plain yogurt or sour cream, at room temperature
1 and 1/4 cups packed light or dark brown sugar
1/2 cup granulated sugar
3 large eggs, at room temperature
1 Tablespoon pure vanilla extract
2 cups peeled and chopped apples, about 2–3 large apples
Brown Sugar Glaze
1 cup packed light or dark brown sugar
1/4 cup (4 Tablespoons) unsalted butter
1/2 cup heavy cream
1/2 cup confectioners’ sugar, SIFTED THOROUGHLY
Preheat oven to 325°F. Spray a 10-12 cup Bundt pan with nonstick spray. Set aside.
Whisk the dry ingredients (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 three large apples is too much, feel free to cut down to 2 apples. I personally don't care for too many apples.
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.
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.