Description
This moist and flavorful Apple Bundt Cake blends the warm spices of cinnamon and nutmeg with tender diced apples and a luscious brown sugar glaze. It’s an ideal dessert for cozy gatherings or a special weekend treat, featuring a tender crumb with bursts of apple throughout and a sweet, buttery glaze that adds an extra layer of decadence.
Ingredients
Scale
Cake
- 3 ½ cups (420g) all-purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- 1 cup (198g) granulated sugar
- 1 cup (213g) brown sugar
- ¾ cup (149g) vegetable oil
- 1 cup (255g) applesauce (sweetened or unsweetened)
- 3 large eggs
- 2 tsp vanilla extract
- 2 ½–3 cups diced apples, cut into ¼-inch chunks
Glaze
- ½ cup (107g) brown sugar
- ¼ cup (57g) unsalted butter
- 2 Tbsp milk
- ⅔ cup (76g) powdered sugar, sifted
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and flour a 10 to 12-cup capacity bundt pan thoroughly to ensure the cake releases easily after baking.
- Prepare the apples: Peel, core, and dice the apples into uniform ¼-inch chunks to ensure even distribution and tenderness throughout the cake.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and ground nutmeg until well combined and aerated.
- Combine wet ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, applesauce, eggs, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, folding gently to combine. Then fold in the diced apples, ensuring they are evenly distributed throughout the batter.
- Bake the cake: Pour the prepared batter into the greased bundt pan, smoothing the top lightly. Bake in the preheated oven for 60 to 80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 15 minutes before inverting onto a cooling rack.
- Make the glaze: In a small saucepan over medium heat, combine the brown sugar, unsalted butter, and milk. Stir continuously until the mixture comes to a gentle boil and sugars dissolve. Remove from heat and whisk in the sifted powdered sugar until the glaze is smooth and thickened.
- Glaze the cake: Once the cake has completely cooled, pour the prepared glaze evenly over the top, allowing it to drip down the sides for a beautiful finish. Let the glaze set for at least 30 minutes before serving.
Notes
- Use tart apples like Granny Smith for a nice contrast to the sweet cake, or Fuji and Honeycrisp for a sweeter bite.
- Do not skip greasing and flouring the bundt pan to prevent the cake from sticking.
- Ensure the cake is cooled before glazing to prevent the glaze from melting and becoming too runny.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- For extra texture, toss the diced apples in a little flour before folding into the batter to prevent them from sinking.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 55mg
Keywords: apple bundt cake, apple cake recipe, cinnamon apple cake, autumn dessert, moist bundt cake
