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Moist Apple Bundt Cake with Brown Sugar Glaze

A slice cut from a moist apple bundt cake, generously topped with a thick caramel sauce.
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Make this moist apple bundt cake, rich with cinnamon and nutmeg. This easy recipe results in a tender crumb and is perfect for fall gatherings or holiday desserts. Finish it with a simple brown sugar glaze for extra flavor.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 cups peeled, chopped apples (about 4 medium apples, Granny Smith or Honeycrisp work well)
  • 1/2 cup applesauce
  • 1/2 cup milk
  • 1/2 cup chopped walnuts (optional)
  • For the Brown Sugar Glaze: 1 cup powdered sugar, 1/4 cup melted butter, 1/4 cup packed brown sugar, 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 thoroughly.
  2. In a large bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, stir together the chopped apples, applesauce, and milk. Gently fold the apple mixture and the optional walnuts into the batter.
  7. Spoon the batter evenly into the prepared Bundt pan.
  8. Bake for 60 to 70 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 before inverting it onto the rack to cool completely.
  10. Prepare the glaze: Whisk together the powdered sugar, melted butter, brown sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add milk, one teaspoon at a time, until you reach a drizzling consistency.
  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.

Notes

  • For a foolproof cake, ensure your butter and eggs are at room temperature before mixing.
  • Use firm, slightly tart apples like Granny Smith for the best texture, as they hold their shape well during baking.
  • If you do not have a Bundt pan, you can bake this batter in two 9-inch round cake pans (bake time will be closer to 30-35 minutes).
  • This cake stays moist for several days when stored covered at room temperature.

Nutrition

Find it online: https://cookingzenith.com/apple-bundt-cake-moist-brown-sugar-glaze/