apple bundt cake

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

Glazed Apple Bundt Cake

(375 grams) all-purpose flour (spoon & leveled)

baking soda

cinnamon

nutmeg

salt

(300 milliliters) canola or vegetable oil

(120 grams) plain yogurt

(250 grams) packed light or dark brown sugar

(100 grams) granulated sugar

eggs,

Tablespoon pure vanilla extract (yes, 1 full Tablespoon)

medium apples,

(190 grams) packed light or dark brown sugar

unsalted butter

(120 milliliters) heavy cream

(62 grams) confectioners’ sugar, sifted

Preheat oven to 325°F (163°C). Spray a 10-12 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.

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&#8217; 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.

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!

Absolutely delicious and a big hit with all who try. About to make my second one in a week for a gathering this weekend! Also I LOVE the bundt pan you recommended. I want to make everything in it, lol.

I work at a Elementary school and for the past 3 years we have celebrated National Bundt Cake Day in our break room! We hold a contest and everyone samples all the cakes that staff members have made and vote on our favorite one.  This has become a fun event for us and we look forward to some yummy desserts! I followed this recipe and brought the brown sugar glaze in a mini dip crockpot and had them put the warm glaze on each individual piece....that was the "icing on the cake!" (pun intended)!  I won 1st place!! :)
Your recipe was great! Thanks!!

I have made this cake several times and it is always a hit and I always am asked for the recipe. I substituted 1/4tsp pumpkin pie spice for half of the ground nutmeg and it added a nice additional autumn flavor. One of our favorite cakes.

Not a very moist cake. Flavor is good but dry.

Full proof recipe!!! Can't wait until tomorrow morning's coffee!

This Bundt cake turned out so well! I used 3/4 cup oil and 1/2 cup apple sauce and reduced the brown sugar to 1 cup. 2 apples gave me 3 cups (cut small) as well. Thanks for this delicious, easy recipe and for all the substitution options!

We look forward to this apple cake every summer and make it when September starts. Great with a hot cup of coffee. I love the apple bread from your cookbook too Sally! Thanks for the great recipes.

Incredible cake! We used honeycrisp apples. The cake had great flavor and was easy to make. The glaze was delicious!!

Absolute perfection!  I made this amazing cake last evening utilizing Honey Crisp apples.  I used the amount called for in the recipe and at first glance, thought perhaps I was using too many.... I was so wrong!  The volume of apples is just right!  I did make one adjustment because I was completely out of yogurt and sour cream.  I did have heavy cream on hand, so I created clotted cream by adding 1-1/2 tsps of cider vinegar and enough heavy cream to measure 1/2 cup as called for in the recipe.  The cream clotted well and was a great substitution.  Instead of the glaze, I used Sally’s recipe for caramel sauce and drizzled it (still warm) onto the cake just before serving.  This cake is fantastic and highly recommended!

Without a doubt this cake is a family favorite and the most requested fall cake recipe I prepare.

I truly appreciate your generosity in the sharing of your recipes.

Karen

I made this cake today and it turned out really good. Great flavor and moist cake, the glaze is the star though... thanks again Sally. My family and I enjoyed this one.

This is incredible!! So moist, such a lovely spiced flavour, and the GLAZE! I want to put this on every cake I make from now on.

Seriously amazing Apple Bundt Cake that you will want to make again and again!

Apple Bundt Cake

(450 grams) granulated sugar

(336 grams) vegetable oil

McCormick vanilla extract

eggs, (room temperature)

(384 grams) all-purpose flour

cinnamon spice

Granny Smith apples, (peeled, cored. and chopped)

(1 stick, 113 grams) butter

heavy cream

brown sugar

vanilla extract

Preheat the oven to 325°F. Grease a 9-inch Bundt pan.

In a large bowl, beat the sugar, oil, vanilla, and eggs with an electric mixer until light and fluffy.

Combine the flour, baking soda, cinnamon, and salt; stir into the batter just until blended.

Fold in the apples by hand. Pour into the prepared bundt pan.

Bake for 55-70 minutes or until an inserted toothpick comes out clean.

Allow to cool for about 20 minutes in the pan and then invert on to a wire rack.

Cake

Heat the butter, heavy cream, and brown sugar in a small saucepan over medium heat.

Bring to a boil, stirring to dissolve the sugar, then remove from the heat.

Add in vanilla and stir until combined. Let sit 5-10 minutes to thicken.

Drizzle over the warm cake.

Caramel Glaze

Apple Cider Donut Bundt

¾ cup (385 grams) all purpose flour

½ teaspoon (6 grams) baking powder

(3 grams) baking soda

(7 grams) salt

(4 grams) cinnamon

½ teaspoon (2 grams) nutmeg

(210 grams) granulated sugar

(115 grams) light brown sugar

eggs (150 grams), room temperature

(200 grams) vegetable oil

½ cup (150 grams) unsweetened applesauce

(240 grams) apple cider, room temperature

(40 grams) unsalted butter, melted

(70 grams) granulated sugar

(5 grams) cinnamon

Preheat your oven to 350 degrees Fahrenheit. Heavily grease a 10 inch bundt pan with cooking spray. This is incredibly important to ensure the cake comes out cleanly when removed from the pan.

In a medium bowl, whisk all purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg together until combined.

In a large bowl, whisk granulated sugar, light brown sugar, eggs, vegetable oil, applesauce, apple cider, and vanilla extract together until smooth.

Add dry ingredients to the large bowl of wet ingredients. Use a whisk to combine the batter until the dry ingredients disappear into the wet. Do not overmix, as this will lead to drier, denser cake.

Transfer the batter to the prepared pan. Bake for 40-50 minutes or until the loaf is golden brown in color, a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool for 40 minutes in the pan before carefully flipping onto a wire cooling rack or plate to continue cooling.

In a small bowl, combine cinnamon and sugar together.

Brush melted butter on the warm loaf before immediately coating the cake with the cinnamon sugar mixture using your hands. Allow the cake to cool completely before serving.

Store at room temperature in an airtight container for up to 4 days.

What is the actual time that you're supposed to cool the cake for? You say 40 in Tips and Tricks, 45 in the FAQ, and 30 in the Recipe card. Please let me know which is the actual answer!

This apple bundt cake is a hit at every holiday party! Made with fresh apples, cinnamon, and vanilla cake mix it is decadently moist and super delicious. 

Vanilla cake mix (not prepared)

Eggs (one more than called

milk (equal

butter

apples

Optional (butterscotch ganache)

Peel and dice apples, set aside.

In a large bowl, combine vanilla cake mix, eggs, milk, butter, and cinnamon.  Beat with an electric mixer for 1 - 2 minutes, until fully incorporated.

Gently fold in diced apples.

Pour batter into a greased bundt pan and bake at 350 degrees for approximately 40 minutes. Cake is done when a toothpick inserted into the middle comes out clean.

Allow to cool and then, if desired, top with butterscotch ganache.

Apple Spice Bundt Cake is one of the easiest, prettiest, most delicious apple spice cakes you can make. Made with fresh apples and warm fall spices, it&#039;s soft and tender with a stick to your fork moist crumb. And easy? Absolutely!

Easy Apple Spice Bundt Cake

all-purpose flour

baking powder

allspice

cloves

vegetable oil

eggs (at room temperature)

apples (peeled, cored and diced (about 3 apples))

walnuts

confectioners' sugar

Preheat the oven to 350 degrees F and generously grease a 10 to 12-inch Bundt pan or tube pan.

Whisk together the flour, baking powder, baking soda, cinnamon, allspice, salt, and cloves in a bowl. Reserve 1 tablespoon of the flour mixture to mix into the chopped apples and set aside.

Combine sugar, oil, room temperature eggs, and vanilla in the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric mixer. Beat until well combined and smooth. Gradually stir in the flour mixture until blended.

Toss chopped apples with reserved flour mixture.

Pour 1/3 of the batter into the prepared pan. Sprinkle with 1/2 of the apples and half of the walnuts. Alternate layers of batter and filling, ending with a final layer of batter.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in the Bundt pan for 10 minutes before turning out onto a wire rack to cool completely.

Dust with powdered sugar before serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1697055552/wqs4v9qav2vrovqku2uv.mp4

Apple Spice Bundt Cake is one of the easiest, prettiest, most delicious apple spice cakes you can make. Made with fresh apples and warm fall spices, it's soft and tender with a stick to your fork moist crumb. And easy? Absolutely!

Easy Apple Spice Bundt Cake Recipe for Fall Baking

Apple Cinnamon Bundt Cake is moist and flavorful and is the perfect way to use up your favorite apples. This from scratch apple bundt cake recipe is great all year long!

Apple Cinnamon Bundt Cake

eggs

applesauce

white sugar

all purpose flour

vanilla

Preheat your oven to 350° F. Spray a 10&quot; bundt pan with non-stick spray and set aside.

In a large bowl with an electric mixer, beat the  eggs and vegetable oil on medium speed until foamy.

Add in the applesauce, sugars, nutmeg, flour, cinnamon, baking soda, salt, and vanilla. Mix well.

Stir in the diced apples with a spoon.

Pour into the prepared bundt pan.

Bake 30-40 minutes or until golden brown and a toothpick inserted in the center comes out clean.

Let cool for 10-15 minutes then flip onto a platter.

This recipe was easy to make and it was delicious my family loved it.  I will definitely make it again 😊

My husband loved this cake and said it was hard to stop at one slice. I loved your hint about using a vegetable chopper on the apples. It worked like a charm. I will definitely be making this cake again.

Amazing it has been so long that I was trying to have a good apple cake…just love it

https://content.jwplatform.com/videos/RndcYLBk.mp4

Apple Bundt Cake makes the perfect fall dessert! With sticky, sweet caramel glaze for the apple cake, everyone will be begging for the recipe!

Apple Bundt Cake Recipe with Caramel Glaze + Video

canola oil

apple sauce

sugar

brown sugar (packed)

pecans (chopped)

pecans (chopped, optional)

Preheat oven to 325°F. Prepare a bundt pan with butter and flour. Set aside.

In a medium bowl, combine the flour, cinnamon, baking soda, salt and nutmeg. Whisk to combine. Set aside.

In a large bowl, combine the oil, applesauce, sugars, eggs and vanilla. Whisk until well blended. Gradually add flour mixture to creamed mixture until blended. Fold in the apples and pecans.

Pour batter into prepared pan. Bake for 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely.

In a small heavy saucepan over medium-low heat, cook and stir the brown sugar, cream, butter and salt until sugar is dissolved. Allow to cool to room temperature. Beat in confectioners&#39; sugar until smooth; drizzle over cake. Sprinkle with pecans.

I made this for our Sunday family dinner and it was a hit! So moist and flavorful.

Made this cake today and it’s delicious but would prefer it with no nuts next time. Will that work ok to just omit them?

Took this out of the oven and my house smells amazing! Had to have a piece before it cooled because I just couldn't wait. It is so good!

I love this so much more than caramel apples, This was amazing and came out so good!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1604545781/mftgznhyzugxkszylcwe.mp4

Apple bundt cake is the perfect fall dessert. Moist apple cake with perfectly sweet caramel glaze. You’ll love this easy bundt cake recipe!

Caramel Glazed Apple Bundt Cake

This cinnamon bundt cake is packed with chopped apples, swirled with caramel and topped with brown sugar icing. Each bite is a taste of fall!

Caramel Apple Bundt Cake

sour cream

eggs (room temperature)

apples (2-3 apples)

can dulce de leche (or 1 cup of caramel topping)

unsalted butter (melted)

milk

Preheat the oven to 350 degrees.

In a large bowl, combine oil, sour cream (or yogurt), sugar, eggs and vanilla. Beat on medium speed until well combined. Scrape down the bowl once complete.

Add baking soda, cinnamon and salt. Mix until combined.

Add flour, 1 cup at a time, mixing between each addition. Once all flour has been added, beat on medium-high until well combined. Scrape down the bowl once complete.

Peel, slice and chop apples into 1-2 cm slices. Fold the chopped apples into the cake batter.

Spray the bundt pan with *baking* spray (Baker&#39;s Joy or Baking Pam Spray) or brush with oil and flour.

Gently spoon 1/3 of the batter into the pan. Place the dulce de leche in a piping bag or ziploc bag and trim a ½ inch tip. Pipe HALF of the dulce de leche around the pan,  taking care to avoid the edges/center of the pan.

Gently spoon another 1/3 of the batter over the dulce de leche. Repeat step above with the remaining dulce de leche (or caramel). Gently spoon the remaining batter over the top.

Use a butter knife to gently swirl the batter around the pan (pressing all the way to the bottom and swirling). This helps distribute the dulce de leche. Only swirl 1-2 times. Do not over-swirl.

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Top 8 apple bundt cake recipes from across the web

The most viewed apple bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Glazed Apple Bundt Cake

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Caramel Apple Bundt Cake

The most viewed apple bundt cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine