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Moist Cinnamon Apple Bundt Cake with Brown Sugar Glaze

A moist apple bundt cake, cut in half to show chunks of apple inside, topped with a thick caramel glaze.
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Bake this easy Apple Bundt Cake, packed with tender apple chunks, warm cinnamon, and brown sugar. The oil-based batter and sour cream keep every slice soft for days, making this the best apple cake for fall gatherings or Thanksgiving dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 1/2 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 2 cups peeled, cored, and chopped fresh apples (about 3 medium apples)
  • 1/2 cup chopped walnuts (optional)
  • For the Brown Sugar Glaze: 1/2 cup packed light brown sugar
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.
  3. In a large bowl, use an electric mixer to beat the granulated sugar, brown sugar, oil, and softened butter until the mixture is light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  5. Reduce the mixer speed to low. Alternate adding the dry ingredient mixture and the sour cream to the wet ingredients, beginning and ending with the dry ingredients. Mix only until just combined; 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. Then, invert the cake onto the wire rack to cool completely.
  10. While the cake cools, prepare the glaze: In a small saucepan over medium heat, melt the brown sugar and butter together. Stir until smooth.
  11. Remove the pan from the heat and stir in the heavy cream and vanilla extract until the glaze is smooth.
  12. Drizzle the warm brown sugar glaze generously over the completely cooled cake before serving.

Notes

  • Use firm, tart apples like Granny Smith or Honeycrisp for the best texture in the cake.
  • To ensure a moist crumb, do not overmix the batter once the flour is added.
  • If you do not have sour cream, plain Greek yogurt works as a substitute in this recipe.

Nutrition

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