Go Back
Apple Bundt Cake

Apple Bundt Cake Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 3 cups (375g) all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 cup (240g) sour cream, room temperature
  • 2 large apples, peeled and chopped (about 2 cups)
  • ¼ cup (55g) packed light brown sugar
  • 2 tbsp unsalted butter
  • 2 tbsp milk
  • 1 cup (120g) powdered sugar
  • ½ tsp vanilla extract
  • pinch salt

Method
 

  1. Heat oven to 350°F (175°C). Butter a 10-cup bundt pan generously, then dust with flour, tapping out the excess.
  2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl.
  3. Beat butter, granulated sugar, and brown sugar with a mixer on medium until light and fluffy, about 3 minutes.
  4. 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.
  5. 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.
  6. 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.

Notes

Let the cake cool completely before glazing; even a little warmth will make the glaze run straight off. If you want to speed things up, place the cooled cake in the fridge for 20 minutes before drizzling.