Glazed Apple Bundt Cake Recipe

Whenever I bake this Glazed Apple Bundt Cake Recipe, it instantly takes me back to cozy family gatherings on crisp autumn afternoons. The smell of cinnamon, nutmeg, and fresh apples warming in the oven fills the house and gathers everyone in the kitchen. I remember the first time I served this cake to my friends—it was a hit! The tender crumb, juicy apple chunks, and that gooey brown sugar glaze combined to create something truly unforgettable. It’s a recipe I go to whenever I want a dessert that feels like a warm hug.

This Glazed Apple Bundt Cake Recipe stands out because it balances flavors and textures without any fuss. The batter is thick with just the right amount of spice, and the glaze adds a shiny, sweet finish that makes the cake feel special—even for an everyday treat. You’ll notice the lovely golden color after baking, and that aroma of cinnamon and nutmeg is impossible to resist. Plus, it’s super versatile: perfect for breakfast, dessert, or a coffee break snack.

Don’t worry if you’re new to baking bundt cakes—I’ve got your back. I’ll walk you through each step clearly, including tips on checking doneness and how to get that perfect glaze consistency. You’ll find it’s easier than you might think, and the results will impress anyone lucky enough to get a slice!

Ingredients You’ll Be Working With

Before you dive in, make sure to measure ingredients carefully for the best results. Spoon and level your flour to keep the cake tender, and use room temperature eggs for smooth mixing. You’ll find exact amounts in the printable recipe card below.

• All-purpose flour: Provides structure; spoon and level for tender crumb.
• Baking soda: Helps the cake rise nicely; check freshness.
• Ground cinnamon: Warms up the flavor, harmonizing with apples.
• Ground nutmeg: Adds a subtle spicy note for depth.
• Salt: Balances sweetness and brightens flavors.
• Vegetable oil: Keeps the cake moist and tender.
• Plain yogurt or sour cream: Adds tang and richness; room temperature is best.
• Brown sugar: Adds moisture and deep caramel notes.
• Granulated sugar: Sweetens and contributes to texture.
• Eggs: Bind ingredients; use at room temperature.
• Pure vanilla extract: Brightens and rounds the flavor.
• Apples: Peeled and chopped—adds moisture and fresh fruitiness.
• Butter, heavy cream, confectioners’ sugar: For the luscious brown sugar glaze.

If you want to tweak the recipe, you can swap yogurt for sour cream interchangeably. For apples, a mix of tart and sweet varieties works best to balance flavor and texture.

Tools You’ll Need

• 10- to 12-cup Bundt pan: Essential for that classic ring shape and even baking.
• Mixing bowls: For combining dry and wet ingredients separately.
• Whisk: Helps blend ingredients smooth without over-mixing.
• Rubber spatula: Perfect for folding in apples gently.
• Measuring cups & spoons: Accurate amounts mean cake success.
• Saucepan: To make the delicious brown sugar glaze.
• Cooling rack: Allows cake to cool evenly before glazing.
• Fine mesh sieve: For sifting confectioners’ sugar into the glaze for smoothness.

How to Make Glazed Apple Bundt Cake Recipe

Ready to get baking? We’ll start by prepping your ingredients and bundt pan, then move through mixing, baking, and finishing with that stunning glaze. Follow along step-by-step and you’ll have a gorgeous cake to show off in no time.

1. Preheat and prepare your pan: Set your oven to 325°F (163°C) and spray your Bundt pan with nonstick spray. This helps the cake release easily later—don’t skip it!
2. Combine dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. This ensures even spice distribution and rise.
3. Mix wet ingredients: In a separate medium bowl, whisk the vegetable oil, room temperature yogurt (or sour cream), both sugars, eggs, and vanilla extract until creamy and smooth.
4. Bring wet and dry together: Pour the wet ingredients into the dry and whisk slowly until no big lumps remain. Take care not to over-mix—that keeps the crumb tender.
5. Fold in apples: Gently fold the peeled and chopped apples into the batter. I like lots of apple chunks, but you can reduce to 2 apples if you prefer fewer.
6. Bake: Pour the thick batter evenly into your prepared Bundt pan. Bake for 55 to 75 minutes, checking after 55 minutes with a toothpick or skewer inserted in the center—it should come out clean. If top brownness looks heavy halfway through, tent loosely with foil.
7. Cool: Let the cake cool completely in the pan set on a wire rack before inverting it onto a serving plate.
8. Make the glaze: While the cake cools, combine butter, brown sugar, and heavy cream over medium heat in a saucepan. Stir until butter melts, then boil rapidly for 1 minute; lower heat and simmer 1 more minute. Remove from heat, sift in confectioners’ sugar, and whisk until smooth. Let cool and thicken for at least 10 minutes.
9. Glaze the cake: Spoon the glaze over the cooled (or still slightly warm) cake. If glaze is too thick from cooling, warm in microwave briefly and stir smooth.

How to Serve

Flavor Boosters

The brown sugar glaze is already amazing, but you can elevate this Glazed Apple Bundt Cake Recipe with a dusting of cinnamon sugar or a sprinkle of toasted chopped nuts for crunch. A dollop of whipped cream or a scoop of vanilla ice cream on the side adds a creamy contrast that’s hard to resist.

Perfect Pairings

This cake goes beautifully with a cup of spiced chai, black coffee, or even a warm apple cider. When serving brunch, pair with fresh fruit or a simple yogurt parfait for a balanced spread that highlights the apple’s natural sweetness.

Presentation Touches

Slice the Glazed Apple Bundt Cake Recipe into thick wedges to showcase those tender apple chunks. For gifting, wrap the whole cooled cake with a pretty ribbon and include a small jar of leftover glaze for an extra treat. When serving at gatherings, arrange slices on a platter and garnish with fresh apple slices or edible flowers for a festive look.

Variations & Easy Swaps

• Use dairy-free yogurt and milk alternatives for a dairy-free version without losing moisture.
• Add 1 cup chopped nuts like pecans or walnuts for texture.
• Swap in pears instead of apples for a different fruity twist.
• Sprinkle mini chocolate chips into the batter for a subtle sweet surprise.
• Replace ground nutmeg with ground ginger for a warmer spice profile.
• Use coconut oil in place of vegetable oil for a hint of tropical flavor.

Make-Ahead, Storage & Reheating

• Store leftover cake covered at room temperature for up to 3 days—flavors improve after a day!
• Refrigerate for up to 5 days; bring to room temperature before serving for best texture.
• Freeze wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the fridge.
• Reheat slices gently in the microwave for 15–20 seconds to revive softness before glazing or serving.

FAQs

• Can I use a different type of apple? Absolutely! Firm, crisp apples like Honeycrisp, Fuji, or Granny Smith work best to hold texture in the cake.
• Why is the glaze sometimes thick? The glaze thickens as it cools; simply warm it gently before drizzling to restore its pourable texture.
• Do I have to use yogurt or sour cream? They add moisture and a slight tang, but you can substitute with full-fat buttermilk or crème fraîche for similar results.
• What if my cake is browning too fast on top? Tent it with aluminum foil halfway through baking to prevent over-browning while the inside finishes baking.
• Can I make this cake in a different pan? You can try an 8×8 inch square pan or loaf pans, but adjust baking time accordingly and expect a different texture.

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