Moist Apple Cinnamon Bundt Cake with Brown Sugar Glaze

This apple cinnamon bundt cake is the kind of cake you can count on. It is moist, warmly spiced, and studded with tender apple pieces, finished with a simple brown sugar glaze that crackles when you slice.

It uses everyday ingredients and comes together in one bowl, so it works for a relaxed fall afternoon or a last-minute dessert.

Why This Cake Works

The sour cream keeps it incredibly moist without making the cake heavy. The apples soften into the crumb, so every bite has fruit, not just an occasional chunk.

The brown sugar glaze sets into a thin sugary crust on top. It is just sweet enough and has a faint caramel note from the brown sugar that pairs perfectly with cinnamon.

Ingredients

• 2 cups chopped apples: about 2 medium, peeled; use Granny Smith or Honeycrisp
• 3 cups all-purpose flour: spooned and leveled
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened: let it sit at room temperature for 30 minutes
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 3 large eggs: room temperature
• 1 cup sour cream: room temperature
• 2 tsp vanilla extract
• 1/2 cup packed light brown sugar: for the glaze
• 2 tbsp unsalted butter: for the glaze
• 2 tbsp milk: for the glaze
• 1/2 cup powdered sugar, sifted: for the glaze
• Pinch of salt: for the glaze

Variations / Substitutions

• Apple variety: use a mix of tart and sweet apples like Granny Smith with Honeycrisp for more depth.
• Add nuts: fold in 1/2 cup chopped walnuts or pecans with the apples for crunch.
• Dairy-free: replace the butter with a plant-based stick and the sour cream with a thick dairy-free yogurt. The texture will be a little less rich.
• Spice swap: add 1/4 tsp nutmeg or a pinch of cloves along with the cinnamon.
• For a quicker apple dessert, try the apple crisp.

How to Make Apple Cinnamon Bundt Cake

Step 1: Cream the Butter and Sugars

Preheat the oven to 350°F (175°C) and generously grease a 10- to 12-cup bundt pan with butter or nonstick spray, dusting with flour if needed. In a large bowl, cream the 1 cup butter, 1 cup granulated sugar, and 3/4 cup brown sugar until light and fluffy, about 2 to 3 minutes with a hand mixer or whisk.

The mixture will look pale and fluffy, and the sugar grains will be mostly dissolved. That gives the cake a fine crumb later.

Step 2: Beat in the Wet Ingredients

Beat in the 3 eggs one at a time, then add the 1 cup sour cream and 2 tsp vanilla. Mix until the batter is smooth and well combined, scraping the bowl once.

The batter will be thick and glossy, with no streaks of egg. This step builds structure, so stop once everything is uniform.

Step 3: Fold in the Dry Ingredients and Apples

Whisk the 3 cups flour, 2 tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp salt together in a separate bowl. Fold the dry mixture into the wet in two additions, mixing just until no flour pockets remain. Then gently fold in the 2 cups chopped apples.

The batter will be thick and speckled with apple pieces. Overmixing now can make the cake tough, so stop as soon as you no longer see dry flour.

Step 4: Bake the Bundt Cake

Scrape the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs.

The cake will rise and crack slightly on top, and your kitchen will smell like cinnamon and apples. Let it cool in the pan on a rack for 15 minutes, then invert onto the rack to cool completely before glazing.

Step 5: Glaze and Serve

Once the cake is fully cool, make the glaze. Melt the 1/2 cup brown sugar and 2 tbsp butter in a small saucepan over medium heat until bubbly, about 2 minutes. Stir in the 2 tbsp milk and remove from the heat. Whisk in the 1/2 cup powdered sugar and a pinch of salt until smooth. Drizzle over the cake, letting it drip down the sides. Slice and serve.

The glaze will set in about 15 minutes, forming a thin sugary crust that cracks when you cut into it.

Tips for the Best Apple Bundt Cake

• Grease the pan with a pastry brush to get into every crevice, then dust with flour and tap out the excess. That prevents sticking.
• Let the eggs and sour cream come to room temperature. Cold ingredients can make the batter seize and affect the rise.
• Cool the cake completely before glazing; a warm cake will melt the glaze and it will all run off.

For baked goods, the internal temperature should reach 200-205°F (93-96°C) when fully baked if you want to double-check with a thermometer.

Bake times by pan size:

Storing Leftovers

• Refrigerate: store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
• Reheating: warm individual slices in the microwave for 15-20 seconds; the glaze will soften and the cake tastes freshly baked.
• Serve cold: it is just as good at room temperature, straight from the counter.

What To Serve With Apple Cinnamon Bundt Cake

A scoop of vanilla ice cream melting over a warm slice is hard to beat, the cold cream against the spiced cake is a great contrast. For a more autumnal pairing, serve it with a mug of spiced apple cider, which echoes the cinnamon and apple in the cake.

Frequently Asked Questions

Can I make this cake without a bundt pan?

Yes, bake it in a 9×13-inch pan at 350°F for about 35 to 40 minutes, or in two 8-inch round pans for 25 to 30 minutes. The texture will be the same.

My cake sunk in the middle, what went wrong?

It was likely underbaked or the oven door was opened too early. Make sure a skewer comes out clean and bake until the center springs back when pressed lightly.

Can I use oil instead of butter?

You can replace the butter with 3/4 cup vegetable oil, but the cake will be slightly less rich and the crumb a bit more open. The glaze still works.

Can I freeze this cake?

Yes, wrap the unglazed cooled cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then glaze as directed.

Apple Cinnamon Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Calories: 420

Ingredients Method Notes

Ingredients

  

• 2 cups peeled and chopped apples
• 3 cups all-purpose flour
• 2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• 2 tsp vanilla extract
• 1/2 cup packed light brown sugar
• 2 tbsp unsalted butter
• 2 tbsp milk
• 1/2 cup powdered sugar, sifted
• Pinch of salt

Method

 

1. Preheat oven to 350°F (175°C). Grease a bundt pan. Cream butter, granulated sugar, and 3/4 cup brown sugar until light, about 2-3 minutes.
2. Beat in eggs one at a time, then sour cream and vanilla until smooth.
3. Whisk flour, cinnamon, baking powder, baking soda, and salt. Fold into wet ingredients in two additions, then fold in apples.
4. Spread batter in pan. Bake 50-55 minutes until a skewer comes out clean. Cool in pan 15 minutes, then invert onto a rack to cool completely.
5. Melt 1/2 cup brown sugar and 2 tbsp butter over medium heat until bubbly. Stir in milk, remove from heat, and whisk in powdered sugar and salt. Drizzle over cool cake.

Notes

For the cleanest slices, let the glaze set for about 15 minutes before cutting. The cake tastes even better the next day, wrapped and kept at room temperature.