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Moist Cinnamon Apple Bundt Cake with Brown Sugar Glaze

A close-up of a moist slice of apple bundt cake topped with a thick, dripping caramel glaze and chopped nuts.
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Create a stunning and moist apple bundt cake packed with fall spices like cinnamon and nutmeg. This easy recipe uses simple ingredients and finishes with a rich brown sugar glaze, making it perfect for Thanksgiving or any cozy 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 packed light brown sugar
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 3 cups peeled, cored, and finely chopped apples (about 3 medium apples, Granny Smith or Honeycrisp work well)
  • 1/2 cup chopped walnuts (optional)
  • For the Brown Sugar Glaze: 1 cup powdered sugar
  • 4 tablespoons unsalted butter
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well. This step is important for a clean release.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes. This creaming process incorporates air, which helps keep your cake moist.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients in three additions, alternating with the sour cream, beginning and ending with the dry ingredients. Mix only until just combined after each addition; do not overmix.
  6. Gently fold in the chopped apples and walnuts (if using) using a rubber spatula.
  7. Spoon the batter evenly into the prepared Bundt pan.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. After 15 minutes, carefully invert the cake onto the wire rack to cool completely.
  10. While the cake cools, prepare the glaze: In a small saucepan over low heat, melt the 4 tablespoons of butter. Remove from heat and whisk in the powdered sugar, milk, and vanilla extract until smooth. Add a tiny bit more milk if the glaze is too thick.
  11. Once the cake is completely cool, drizzle the brown sugar glaze evenly over the top. Allow the glaze to set before slicing and serving your homemade apple cake.

Notes

  • To ensure a moist crumb, use oil-based applesauce or sour cream, as specified in the recipe.
  • For the best presentation, use firm, tart apples like Granny Smith, as they hold their shape well during baking.
  • If you do not have a Bundt pan, you can bake this batter in two 8-inch round cake pans for about 30-35 minutes.

Nutrition

Find it online: https://tastethisplate.com/apple-bundt-cake-moist-cinnamon-glaze/