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The Best Moist Apple Bundt Cake with Brown Sugar Glaze

A moist apple bundt cake with a thick caramel glaze, one slice cut out to show the texture.
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This recipe translates professional baking knowledge into a straightforward guide for a moist, flavorful Apple Bundt Cake. It uses classic fall spices and finishes with a rich brown sugar glaze, making it a guaranteed crowd-pleaser for any gathering.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 cups peeled, cored, and chopped apples (use Granny Smith or Honeycrisp)
  • 1/2 cup chopped walnuts (optional)
  • For the Brown Sugar Glaze:
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 cup milk
  • 2 cups powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare your oven and pan. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this aside.
  3. Cream the fats and sugars. In a large bowl, use an electric mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 3 minutes.
  4. Add eggs and vanilla. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Alternate wet and dry. Add the flour mixture to the butter mixture in three additions, alternating with the sour cream in two additions, beginning and ending with the flour. Mix only until just combined after each addition. Do not overmix.
  6. Fold in apples. Gently fold in the chopped apples and walnuts, if using, using a spatula.
  7. Bake the cake. Pour the batter into the prepared Bundt pan and spread evenly. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Cool the cake. Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the wire rack to cool completely.
  9. Make the brown sugar glaze. While the cake cools, combine the butter, brown sugar, and milk in a small saucepan. Heat over medium heat, stirring constantly, until the butter melts and the sugar dissolves. Bring to a gentle boil and cook for exactly 1 minute, stirring constantly. Remove from heat.
  10. Finish the glaze. Whisk in the powdered sugar and vanilla extract until the glaze is smooth. If the glaze is too thick, add a teaspoon of milk.
  11. Glaze the cake. Drizzle the warm brown sugar glaze generously over the completely cooled Apple Bundt Cake. Allow the glaze to set before slicing and serving this classic apple dessert.

Notes

  • For the best texture, use firm, tart apples like Granny Smith or crisp Honeycrisp. You need about 3 medium apples to yield 3 cups chopped.
  • If you do not have sour cream, you can substitute it with plain Greek yogurt for a similar moist result.
  • This cake freezes well. Wrap cooled, unglazed cake tightly in plastic wrap and then foil for up to 3 months. Glaze before serving.

Nutrition

Find it online: https://kitchenslang.com/apple-bundt-cake-recipe-moist-glaze/