Worn Slap Out

  • Home
  • Meet Kathryn
  • Say Hey!
  • Breakfast
  • Sides + Appetizers
  • Soups + Salads
  • Weeknight Dinners
  • Make Ahead Meals
  • Desserts
menu icon
go to homepage
  • Recipe Index
  • Meet Kathryn
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Meet Kathryn
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • Ɨ
    Home Ā» Desserts

    Cinnamon Apple Bundt Cake with Brown Sugar Glaze

    Published on Nov 10, 2018 Ā· Modified on Sep 27, 2024 by Kathryn - Leave a comment Ā· 6 Comments

    37 shares
    • Share
    • Tweet
    • Email
    ↓ Jump to Recipe

    Chocked full of fresh apples with warm notes of cinnamon, this Cinnamon Apple Bundt Cake is topped with a simple brown sugar glaze and screams fall. This is the official bundt cake of fall, y'all.

    I feel like if this cinnamon apple bundt cake 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.  My neighbors were surely concerned with my mental health.

    just taking my cake out on a walk

    Want to Save This Recipe?

    Enter your email below, and I'll send it to you. Plus, you'll get delicious new recipes from me!

    Please enable JavaScript in your browser to complete this form.
    Loading

    By submitting this form, you consent to receive emails from Worn Slap Out

    As much as I love summer, I'm appreciative of the changing seasons. 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 (answer: eating these pumpkin bars and chocolate chunk banana bread)?  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. Freakin. 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. Before it gets so cold you can't feel your fingers, there is fall though.

    Fall is filled with apples, apples, and more apples. This cinnamon apple bundt cake is a homemade work of beauty, and it doesn't take long to make.

    Why This Cake Hits

    • This cinnamon apple bundt cake is moist, moist, moist. Thanks to the oil and yogurt (or sour cream), these cake is anything but dry and crumbly.
    • This recipe is easy and doesn't require a stand mixer. It requires just a couple of bowls. Talk about an easy clean up!
    • Great way to use up all those apples -- We go apple picking a couple of times in the fall, and we always get more than we can eat. Just put them in a cake. Problem Solved!
    • Your kitchen will smell like fall. No need for fall-scented candles. This cake will take care of that. The smell of baked cinnamon is just dreamy.

    Ingredients You'll Need

    Only requiring the simplest of ingredients, this cinnamon apple bundt cake recipe needs the following ingredients:

    • all-purpose flour
    • baking soda
    • ground cinnamon
    • ground nutmeg
    • salt
    • vegetable oil
    • plain yogurt -- feel free to also use sour cream
    • light or dark brown sugar - the choice is yours!
    • granulated sugar
    • eggs 
    • pure vanilla extract
    • apples -- I prefer using tart apples, like Honeycrisp, Golden Delicious or Granny Smith apples.
    • unsalted butter
    • heavy cream
    • confectioners' sugar

    How to Make a Cinnamon Apple Bundt Cake

    Follow these step-by-step directions for your bundt cake to turn out spectacularly:

    1. Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside.
    2. In another bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined.
    3. Pour wet ingredients into the dry ingredients and slowly stir until combined. Don't over mix here! Gently fold in the apple chunks.
    4. Pour batter into the bundt pan and bake for 50-60 minutes until a toothpick inserted comes out clean.
    5. While the cake cools, make the glaze by combining brown sugar, granulated sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring often. Then let it go another minute without stirring. Remove from heat and whisk in confectioner's sugar. Allow glaze to cool until it reaches a pourable state (about 10-15 minutes).
    6. Spoon over the cooled cake right before serving.

    More detailed directions can be found on the recipe card below!

    look how pretty this bundt cake is?

    Tips for the Cinnamon Apple Bundt Cake

    Here are two tips when making the cinnamon apple bundt cake:

    1. Don't be scared of the vanilla extract. The cake uses 1 full tablespoon of pure vanilla extract. I recommend using your highest quality vanilla since there's a decently strong vanilla flavor here.
    2. Be careful not to over mix your batter. You want the ingredients all combined but over mixing will create a dense cake.

    How to Store Leftovers

    If you have leftovers (is that really a thing when it comes to cake?!), store at room temperature in an airtight container. It will stay fresh for 2-3 days.

    You can also freeze this cake, but I recommend freezing without the glaze. You can make the glaze when you're ready to serve. More details below in the FAQ.

    apples abound in this cinnamon apple bundt cake

    Frequently Asked Questions

    What are the best apples to use for an apple bundt cake?

    I prefer tart apples, like Honeycrisp, Granny Smith, or Golden Delicious.

    Can I freeze this cinnamon apple bundt cake?

    You can. Just don't put the glaze on until you're ready to serve. You can wrap the whole cake in plastic wrap and place in the freezer or freeze individual cake slices in the same manner. The cake will stay fresh for 3 months.

    When you're ready to eat, place the cake in the refrigerator overnight, then pull out at room temperature and make the glaze when you're ready to serve.

    How do I prevent my bundt cake from sticking to the bundt pan?

    First, make sure your bundt cake is well-sprayed with cooking spray.

    Then, wait exactly 10 minutes from the time the cake come out of the oven to flip it over onto a wire rack. I've found any less and the cake hasn't fully settled yet. Any more, and the cake gets too cooled, which is when the sticking occurs.

    Other Fall Favorite Desserts

    • Easy Apple Slab Pie -- Think of apple pie, but made much easier thanks for puff pastry. It's one of my favorite things to make in the fall.
    • Homemade Applesauce - A simple dessert with no added sugar. Add another shake of cinnamon on top, and it's a delicious dessert when you're looking for something sweet but don't need something sweet. IYKYK.
    • While not fall, the smell of butter browning reminds me of the changing of seasons (I think because of the caramel/toffee notes). These Brown Butter Chocolate Chip Cookies are the bomb.
    • Still on the apple train? This salted caramel apple tart is seriously delicious and easy to make when you use store-bought pie crust.

    More Recipes with Cinnamon

    • Easy Cinnamon Roll Monkey Bread
    • Healthy Apple Cinnamon Muffins (no refined sugar!)
    • Cinnamon Star Bread
    • Cinnamon Buns from Scratch

    Happy fall, y'all!

    xox,

    kathryn

    As always, if you make anything from the blog, be sure to let me know! I love hearing from you in the comments on this post below or find Worn Slap Out onĀ Facebook,Ā Instagram, orĀ Pinterest!

    cinnamon apple bundt cake on glass platter above fallen leaves.

    Cinnamon Apple Bundt Cake with Brown Sugar Glaze

    Chocked full of fresh apples with warm notes of cinnamon, this Cinnamon Apple Bundt Cake is topped with a simple brown sugar glaze and screams fall. This is the official bundt cake of fall, y'all.
    No ratings yet
    Print Pin Rate
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 slices
    Prevent your screen from going dark

    Ingredients

    For the bundt cake:

    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 3 teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg
    • ½ teaspoon salt
    • 1 ¼ cups vegetable oil
    • ½ cup plain yogurt or sour cream at room temperature
    • 1 ¼ cups light or dark brown sugar lightly packed
    • ½ cup granulated sugar
    • 3 large eggs at room temperature
    • 1 Tablespoon pure vanilla extract
    • 4 medium apples peeled and chopped into small chunks (about 3 ½-4 cups)

    For the brown sugar glaze:

    • 1 cup packed light or dark brown sugar
    • ¼ cup unsalted butter
    • ½ cup heavy cream
    • ½ cup confectioners’ sugar sifted

    Instructions

    • Preheat oven to 325°F. Spray a 10-12 cup bundt pan with nonstick spray. Set aside.
    • Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a large bowl until combined. Set aside. In another bowl, whisk the oil, yogurt, brown sugar, granulated sugar, eggs, and vanilla together until combined. Pour wet ingredients into the dry ingredients and slowly stir until combined. Avoid over-mixing. Carefully fold in the apple chunks.
    • Pour batter into the bundt pan and bake for 50-60 minutes until a toothpick inserted comes out clean.
    • For the glaze: Combine the brown sugar, butter, and heavy cream in a medium saucepan over medium heat. Bring to a boil, stirring often. Then without stirring, allow to boil for 1 minute. Reduce heat to low for another minute. Remove from heat and whisk in confectioner's sugar. Allow glaze to cool until it reaches a pourable state (about 10-15 minutes). Spoon over the cooled cake right before serving.

    Notes

    Storage: Store leftover cake at room temperature in an airtight container. The cake will stay fresh for 2-3 days.

    Nutrition

    Calories: 595kcal | Carbohydrates: 88g | Protein: 5g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 224mg | Potassium: 198mg | Fiber: 3g | Sugar: 56g | Vitamin A: 250IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 2mg
    Tried this recipe?Mention @wornslapout or tag #wornslapout!
    apple bundt cake all glazed

    More Desserts

    • Aerial of three pieces of pecan carrot cake with a tray of toasted pecans and candles around the cake.
      Homemade Pecan Carrot Cake
    • Close up of a bunch of bird seed cookies stacked upon one another.
      Big Sky Bird Seed Cookies (For Humans!)
    • Small children's hand grabbing a chocolate chip cookie from a baking sheet with several other cookies.
      Best Crisco Chocolate Chip Cookies
    • aerial of a pink plate with a square brownie on top and piped raspberry cream cheese frosting next to a bowl of raspberries.
      Simple Raspberry Cream Cheese Frosting

    Comments

      Let Me Know What You Think! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Trina and Tina says

      November 10, 2018 at 3:39 pm

      Looks deliciously dangerous!

      Reply
      • Kathryn says

        November 11, 2018 at 3:33 pm

        Yes -- both! You're so right...but it's perfect for fall!

        Reply
    2. Bernadine says

      November 11, 2018 at 9:41 am

      Looks so good! ā¤ļø

      Reply
      • Kathryn says

        November 11, 2018 at 3:32 pm

        Thanks so much, Bernadine!

        Reply
        • Bernadine says

          November 11, 2018 at 3:55 pm

          No problem! šŸ™‚

        • Bernadine says

          November 12, 2018 at 7:03 pm

          Hey Kathryn! Just wanted to let you know that I’m having a blog party, which is a great way to promote your blog and meet new people: https://bernadinesbakery.wordpress.com/2018/11/12/promote-your-blog-here-blog-party-3/

    picture of kathryn, owner of worn slap out food blog.

    Hi, I'm Kathryn!

    Welcome to Worn Slap Out, a Southern-inspired recipe corner for busy people on the go. As a mom of two littles who also loves food, I need meals on the table ASAP but I also want to eat well. Here, you'll find quick, easy, and reasonably healthy meals you can make in a flash. Other loves include Georgia football, cake of all kinds, and elastic waistbands.


    More about me →

    Popular Recipes

    • large white bowl full of kale, sweet potatoes, goat cheese, applies, wild rice, and almonds.
      Copycat Sweetgreen Harvest Bowl Recipe
    • Easy Caramel Drizzle with Sweetened Condensed Milk
    • Versatile Dutch Oven Pulled Pork
    • Fresh Baked Blueberry Donuts

    Winter Favorites

    • square image of large white plate of rose pasta with parmesan and basil leaf against light blue background.
      Easy Rose Sauce Recipe (20 Minutes!)
    • large yellow dutch oven with chicken and dumplings topped with fresh parsley.
      Dutch Oven Chicken and Dumplings
    • This whole roast chicken made in a cast iron skillet makes for juicy and flavorful meat with crispy crunchy skin. Potatoes, carrots, onions, and garlic are roasted with the chicken making for a complete meal in one skillet.
      Easy Cast Iron Roast Chicken with Root Vegetables
    • Blue Dutch oven with large chuck roast submerged in broth and carrots and potatoes.
      Classic Dutch Oven Pot Roast

    Footer

    Sign up for emails and updates!

    Sign me up!
    • Privacy Policy
    • Get in touch
    • Disclaimer
    • Terms & Conditions
    • ↑ back to top

    Copyright Ā© 2025 - As an Amazon Associate I earn from qualifying purchases.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required