Easy Apple Bundt Cake with Brown Sugar Glaze
This apple bundt cake is the one I pull out when I want something that feels special but doesn’t require any fancy techniques. It’s dense with fresh apple chunks, warm cinnamon, and a tender crumb thanks to a good dollop of sour cream.
The brown sugar glaze seeps into every ridge and crack, making it impossible to resist a second slice. The hardest part is waiting for it to cool so you can drizzle without the glaze sliding right off.
Why This Cake Works
This cake stays moist for days, and the brown sugar glaze tastes like the sticky top of a cinnamon roll. I’ve made it with all kinds of apples, and it never fails to come out tender and packed with fruit.
It’s the sort of cake you can mix up in one bowl and have in the oven in about 20 minutes. The glaze is quick to whisk together and makes the whole thing feel like a bakery treat.
Ingredients
- 3 cups (375g) all-purpose flour: spooned and leveled, not scooped, so the cake isn’t heavy
- 2 tsp baking powder: gives the cake a good lift
- 1 tsp baking soda: reacts with the sour cream for extra tenderness
- 1½ tsp ground cinnamon: use a fresh jar for the strongest warmth
- ½ tsp ground nutmeg: freshly grated if you have it
- ½ tsp salt: balances the sweetness
- 1 cup (226g) unsalted butter, softened: leave it out for 45 minutes so it creams properly
- 1 cup (200g) granulated sugar:
- ½ cup (110g) packed light brown sugar: packed firmly, for a deep caramel note
- 3 large eggs, room temperature: cold eggs will make the batter curdle
- 2 tsp vanilla extract:
- 1 cup (240g) sour cream, room temperature: full-fat keeps the crumb extra tender
- 2 large apples, peeled and chopped (about 2 cups): Granny Smith for tartness or Honeycrisp for natural sweetness
For the brown sugar glaze:
- ¼ cup (55g) packed light brown sugar:
- 2 tbsp unsalted butter:
- 2 tbsp milk: any kind works
- 1 cup (120g) powdered sugar:
- ½ tsp vanilla extract:
- pinch salt:
Variations / Substitutions
- Pears instead of apples: Swap in firm Anjou or Bosc pears; they hold their shape just as well and add a slightly floral note.
- Add cardamom: Replace half the cinnamon with ¾ tsp ground cardamom for a warmer, spiced twist.
- Maple glaze: Skip the brown sugar and whisk together 1 cup powdered sugar, 2 tbsp pure maple syrup, and 1 to 2 tbsp milk until drizzly.
- Yogurt swap: Plain full-fat Greek yogurt works in place of the sour cream without changing the texture.
- If you love apple desserts, you might also enjoy my Caramel Apple Crisp.
How To Make Apple Bundt Cake
Step 1: Butter and Flour the Pan
Heat the oven to 350°F (175°C). Generously butter a 10-cup bundt pan, getting into all the crevices, then dust it with flour. Tap out the excess so only a thin even coating stays.
The flour should look like a light dusting with no bare spots. This prep is the biggest thing you can do to get the cake out in one piece, so don’t skip it.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the 3 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1½ tsp cinnamon, ½ tsp nutmeg, and ½ tsp salt until no streaks of spice remain.
The spices should be evenly scattered with no clumps of cinnamon visible. Set the bowl aside while you work on the butter.
Step 3: Cream the Butter and Sugar
In a large bowl, beat the 1 cup softened butter, 1 cup granulated sugar, and ½ cup packed brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes. Stop and scrape down the bowl and beaters once.
The mixture will look noticeably paler and increase in volume. That air you whip in now is what gives the cake its lift, so don’t rush it.
Step 4: Build the Batter
With the mixer on low, add the 3 eggs one at a time, beating well after each. Mix in the 2 tsp vanilla until just combined. Add the flour mixture in three additions, alternating with the 1 cup sour cream in two additions, beginning and ending with the flour. Stop mixing as soon as no streaks of flour remain, then fold in the 2 cups chopped apples by hand with a spatula.
A few small lumps in the batter are fine, overmixing will make the cake tough. You want the apple pieces scattered evenly so every slice gets some fruit.
Step 5: Bake the Cake
Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs, not wet batter. If the top browns too quickly after 40 minutes, lay a sheet of foil loosely over it.
The cake is done when deeply golden and the toothpick test shows only a crumb or two. Let it cool in the pan on a rack for 15 minutes, then invert it onto the rack and let it cool completely before you glaze.
Step 6: Drizzle the Glaze
In a small saucepan over medium heat, whisk together the ¼ cup brown sugar, 2 tbsp butter, and 2 tbsp milk. Stir constantly until the sugar melts and the mixture is smooth, about 2 minutes. Remove from the heat and whisk in the 1 cup powdered sugar, ½ tsp vanilla, and pinch of salt until silky. Let the glaze cool for 5 minutes, then drizzle it generously over the completely cooled cake.
The glaze will set slightly as it cools, giving the cake a glossy finish. Slice it thick and serve right away, or let it sit for an hour so the glaze soaks into the top a little.
Tips for a Flawless Bundt
- If your bundt pan is dark or nonstick, lower the oven temperature by 25°F to keep the crust from overbrowning.
- For a deeper spice flavor, toast the cinnamon and nutmeg in a dry skillet over low heat for 30 seconds before you whisk them with the flour.
- Room temperature ingredients are not a suggestion here. Cold butter won’t cream up fluffy, and cold eggs can make the batter curdle.
- A quick chill in the fridge after the cake is fully cool, about 20 minutes, makes the glaze set up even faster and drips less.
Storing and Freezing
- Refrigerate: Keep leftover cake tightly covered at room temperature for up to 3 days, or refrigerate for up to a week. The glaze softens a little in the fridge but the cake stays moist.
- Reheating: Warm individual slices in the microwave for 15 to 20 seconds if you want that just-baked feel.
- Freeze: Freeze the unglazed cake by wrapping it tightly in plastic wrap and then foil for up to 3 months. Thaw overnight at room temperature, then glaze before serving.
Frequently Asked Questions
Can I make this cake with oil instead of butter?
Yes. Use ¾ cup neutral vegetable oil in place of the butter. Skip the creaming step and just whisk the oil with the sugars, eggs, and vanilla, then proceed. The flavor will be a little lighter and the crumb a bit more open.
What is the best apple for a bundt cake?
Granny Smith holds its shape well and gives a nice tart contrast to the sweet batter. Honeycrisp adds extra natural sweetness and stays tender. A mix of the two is my favorite.
My glaze came out too thin. How can I fix it?
Whisk in more powdered sugar, a tablespoon at a time, until the glaze thickens enough to coat the back of a spoon but still drips slowly off the whisk. If it gets too thick, thin it with a few drops of milk.
Can I make this cake ahead and freeze it?
Yes. The unglazed cake freezes well for up to 3 months. Thaw it overnight on the counter and glaze it just before serving. The glaze does not freeze with a good texture, so add it fresh.
Apple Bundt Cake Recipe
Ingredients
Method
- Heat oven to 350°F (175°C). Butter a 10-cup bundt pan generously, then dust with flour, tapping out the excess.
- Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
- Beat butter, granulated sugar, and brown sugar with a mixer on medium until light and fluffy, about 3 minutes.
- On low speed, add eggs one at a time, then vanilla. Alternately add flour mixture and sour cream in three additions, starting and ending with flour. Fold in chopped apples by hand.
- Scrape batter into the pan, smooth the top, and bake 50 to 60 minutes until a toothpick comes out with moist crumbs. Cool in pan 15 minutes, then invert onto a rack to cool completely.
- In a small saucepan, whisk brown sugar, butter, and milk over medium heat until smooth, about 2 minutes. Off heat, whisk in powdered sugar, vanilla, and salt. Cool 5 minutes, then drizzle over the cooled cake.
