Worn Slap Out

Apple Bundt Cake with Brown Sugar Glaze

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I feel like if this apple bundt cake with brown sugar glaze were to have a natural habitat, it would definitely be amongst the peak of fall leaves that’s happening right now.  The gorgeous yellow, red, brown, and orange leaves make the glaze look almost golden.  Forgive me for holding an outdoor photo shoot with a cake…but I was just really struck by the beauty of both the leaves and how well the landscape complemented the cake.  I know…pathetic!

Fall is such a beautiful time.  It’s a good reminder to think about embracing change.  What’s something you want to do that you’re not currently doing?  What’s something you want to get involved in?  Get out of?  What are you still holding onto that you need to let go of?  I find myself wondering the answers to these questions when there’s such a stark contrast in the seasons.  I usually get a little depressed thinking about winter coming.  The cold, bleak days seem so much harder than the carefree summer nights we had not too long ago.  It gets dark so.  early.  Bundling the kids in their winter jackets and strapping them into car seats when they’re big, fluffy marshmallows is no joke.  They act like caged animals.  You battle sicknesses more frequently.  You know..the FUN stuff.  There are so many things to look forward to even when it starts getting so cold you can’t feel your fingers.  And certainly these cold days make me appreciate the warmer days that much more.

Back to the cake: This cake is a hybrid between a pound cake and an apple crisp.  It has a strong cinnamon flavor and is chocked full of apples (I actually increased the apples from the original recipe from Sally’s Baking Addiction because it really could use some more).

This cake is good for a crowd because it can serve 10-12 people.  I can see this pairing really nice with some roasted apples and cinnamon or a scoop of cinnamon vanilla ice cream.  Now we’re talkin’ and now I really need some cinnamon roasted apples doused in butter.

In case you thought I didn’t take indoor photos of the cake, too…

This cake also uses 1 full tablespoon of vanilla extract, which I was a little nervous about, but it totally works.  I’d make sure you get some high quality vanilla extract though.  I don’t know you’d want to use your cheap version in the back of your cabinet since there’s a decently strong strong vanilla flavoring in here, but you do you.

Yields: 10-12 servings

Active Time: 20 minutes

Total Time: 1 hour 30 minutes, plus cooling

Recipe from: Sally’s Baking Addiction

Ingredients:

Apple Bundt Cake

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 and 1/4 cups (300ml) canola or vegetable oil
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 1 and 1/4 cups (250g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 Tablespoon pure vanilla extract
  • 4 medium apples, peeled and chopped into small chunks (about 3 1/2-4 cups)

Brown Sugar Glaze

  • 1 cup (190g) packed light or dark brown sugar
  • 1/4 cup (60g) unsalted butter
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (62g) confectioners’ sugar, sifted

Directions:

  1. Preheat oven to 325°F (163°C). Spray a 10-12 cup bundt pan with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined and creamy. Pour the wet ingredients into the dry ingredients and slowly whisk until no large lumps remain. Try to avoid over-mixing. Carefully fold in the apple chunks.
  3. Spoon/pour the thick batter into the prepared bundt pan. Bake for 55-75 minutes or until a toothpick inserted in the cake comes out clean. The baking times may vary depending on your oven, if you used a 10 cup bundt pan or 12 cup, or if you used less apple chunks. Keep your eye on the cake after 55 minutes. Feel free to cover the cake loosely with aluminum foil about halfway through to prevent heavy browning on top. Allow the cake to cool in the pan set on a wire rack, then invert onto a serving plate once cooled and ready to serve.
  4. Brown sugar glaze: As cake cools, make the brown sugar glaze. Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring the mixture often. Without stirring, allow to boil for 1 minute, then turn the heat down to low and allow to simmer for 1 minute. Remove from heat and whisk in the sifted confectioners’ sugar. Allow glaze to cool and slightly thicken (mine took about 15 minutes to get it to a drizzle-like consistency). Spoon glaze over the cake right before serving. I f your glaze thickens up too much before serving the cake, warm in the microwave for 15 seconds and stir until smooth.

This cake really did stay good for longer than I expected.  I stored at room temperature the first day, then moved to the refrigerator.  It was still pretty moist on Day 4.

 

As always, if you make something from the ole blog, let me know by writing a comment below or tagging me on Insta @wornslapout.

This recipe is only slightly adapted from Sally’s Baking Addiction.  I just added more apples from the original recipe.

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