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cinnamon apple bundt cake on glass platter above fallen leaves.
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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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: apple bundt cake
Servings: 12 slices
Calories: 595kcal

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