Brown Sugar Glazed Apple Bundt Cake

Brown Sugar Glazed Apple Bundt Cake is a moist, tender apple cake baked in a Bundt pan and drenched in a buttery brown‑sugar glaze that soaks into every ridge. It’s packed with juicy apple pieces and warm spices, making it an ideal fall dessert for holidays, potlucks, or Sunday dinners.​

The batter uses brown sugar, oil or melted butter, and plenty of diced apples for a rich crumb that stays soft for days. A quick stovetop glaze of brown sugar, butter, and cream gets poured over the warm cake, forming a shiny, caramel‑like shell that drips down the sides.​

Ingredients

Apple Bundt cake

• 2 cups all‑purpose flour
• 1 cup packed brown sugar
• 1/2 cup granulated sugar (optional but helps balance the brown sugar)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup neutral oil or melted butter, cooled slightly
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups diced apples (peeled if you prefer; tart varieties like Granny Smith work well)​

Brown sugar glaze

• 1 cup packed light or dark brown sugar
• 1/4 cup (1/2 stick; 56 g) unsalted butter
• 1/2 cup heavy cream
• 1/2 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt​

Step‑by‑Step Instructions

1. Prepare pan and dry ingredients

1. Heat oven to 325–350°F (160–175°C), depending on your pan and oven (325°F for darker pans, 350°F for lighter).
2. Generously grease and flour a 10‑cup Bundt pan or spray with flour‑based baking spray.
3. In a large bowl, whisk flour, brown sugar, granulated sugar, cinnamon, nutmeg, baking soda, baking powder, and salt until evenly combined.​

2. Mix wet ingredients and combine

1. In another bowl, whisk oil or melted butter, eggs, and vanilla until smooth.
2. Pour wet mixture into the dry ingredients and stir just until mostly combined.
3. Fold in diced apples, making sure they’re evenly distributed but without over‑mixing the batter.​

3. Bake the cake

1. Spoon batter into the prepared Bundt pan and smooth the top.
2. Bake 50–65 minutes, or until the cake is golden and a tester inserted into several spots comes out clean or with a few moist crumbs.
3. Cool in the pan on a rack for about 15–20 minutes, then invert carefully onto a serving plate while still warm.​

4. Make the brown sugar glaze

1. In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream.
2. Cook, stirring, until the mixture comes to a gentle boil and the sugar is fully dissolved; simmer 2–3 minutes.
3. Remove from heat and whisk in vanilla, salt, and powdered sugar until smooth and slightly thickened. Let sit a few minutes if needed so it’s pourable but not runny.​

5. Glaze the Bundt cake

• While the cake is still slightly warm, slowly pour the brown sugar glaze over the top, letting it drip down the sides and into the center.
• If desired, go over a second time once the first layer sets a bit for a thicker coating. Let the glaze firm up before slicing.​
  
  Continue to the next page to reveal more tips and tricks